For the gravy*, heat a medium saucepan over medium-high heat. Add butter and melt. Add flour and cook for about a minute or so. Whisk in stock and allow it to thicken until reduced to one cup.
* Use about a cup of leftover gravy instead of this skillet gravy if you have it!
Coarsely chop the turkey meat and pulse process in a food processor into fine chop.
Heat a large, deep skillet over medium to medium-high heat with EVOO, a couple turns of the pan. Add bacon and render until crispy. Add onions, garlic and peppers, and season with cumin and black pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro or parsley, lime juice, tomatoes and gravy. Warm through and season with salt to taste. Remove from heat.