You know, Sass, this sounds excellent to me!
I am planning to make America's Test Kitchen's (Cook's Country) roast turkey this year. Similar idea, but I wonder if the bacon would make it even better than ATK's salt pork method.
You soak cheesecloth in cold water. Prick the skin of the turkey all over with a fork. Lay strips of salt pork on the breasts and tops of the thighs. Cover the salt pork with the wet cheesecloth and cover the cheesecloth with foil.
Roast on the lowest level of the oven at 350 until the breast meat's temp is 140. Then remove the foil, the cheesecloth and the salt pork (I will save the salt pork for baked beans). Continue to roast the turkey until the breast meat is 165 and the thigh is 175.
This technique sounds interesting to me, and I have had a lot of success with ATK. On the other hand, the old "stuff it and stick in the oven and baste it" technique has never failed me.
I'll post a report and pictures when I do this on Thursday.
Lee