1. In a hot skillet (cast iron with a heavy bottom is great), throw in the bacon and butter. Freestyle with the chopped onions, thyme, peppers and garlic, sprinkling with salt and sweating them for a few minutes. Add the potatoes, making sure to spread them around. Mix the turkey in well and start pressing down the hash with a flat spoon or spatula. Add a little chicken broth and cream, followed by a few dashes each of Worcestershire sauce, hot sauce, and Todd's secret weapon, sherry.