Sprinkle the turnkey with some salt and pepper, then cook in the hot bacon fat about 2 minutes each side, until golden brown. Remove and set aside. Discard the bacon fat and let the pan cool, then wipe out the solid bits with a paper towel. Add the butter and return to medium heat, then add the carrots and celery, Cook for a few minutes, then add the onion. Cook for a few more minutes, then add the garlic and cook a little longer, until the garlic is fragrant.
Now add the spices, the ketchup, and the honey and stir to combine. Pour in the beer, stir, and add the bay leaf and orange zest, stirring. Return the turkey to the pot, cover and cook for 2 hours on low to medium low. Halfway through, turn the turkey over. Check the sauce and adjust for seasoning. Cook until the turkey is very tender. There is not a great deal of sauce, so you can add some chicken stock to thin it out. Always taste and adjust your seasoning.
If you can't find the Shock Top Raspberry Wheat (I found it in Publix, individual bottle) and use a dark ale instead, cook the vegetables in 2 tablespoons of reserved bacon fat instead of the butter. I had originally planned on stirring the cooked bacon back into the sauce, but when I tasted the delicate flavor, decided against it. You can add the bacon back, or incorporate it into a side dish to accompany the turkey osso buco - I'm think of a risotto with bacon and peas. I promise to share that recipe if I go that way, but right now I can't stand up, much less stand at the stove for a half hour stirring risotto.
By the way, if you live near a Spanish supermarket like Bravo, check it out for the cut turkey legs. The price is going to be much better than Publix or even Walmart.
Oh hell, I may just cheat and make regular rice, the boil-in-bag type, and mix butter into it and then the bacon and peas. Don't forget the ground black pepper.
I have to show off a wonderful gift my son made for me. It's already in one of the china cabinets. It is BEAUTIFUL.