Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter, and add the bacon. Cook until crispy, about 5 minutes. Stir in the onion and peppers, and cook until softened, 10-12 minutes. Add the potatoes, garlic, and chopped turkey, and sprinkle with salt and pepper. Cook, stirring occasionally, until the potatoes begin to turn golden, about 15 minutes. Pour the stock and cream mixture evenly over the hash, then mash lightly with the back of a spoon, pressing the hash into the skillet. Cook until the hash holds together in a loose cake, and is browned on the bottom, 25-30 minutes. Set a 12-inch plate over the skillet, and carefully flip over to invert the hash onto the plate. Set aside.