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For Trial Recipe (6 servings): Rinse turkey; place on cutting board.
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Cut lengthwise pocket in thickest side of each tenderloin, being careful to not cut through to opposite side.
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(Pocket needs to be large enough to fill with about 1-3/4 cups stuffing.)
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Stuff each tenderloin with 1/2 cup cheese, 6 Tbsp.
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orange peppers, 1/4 cup jalapenos, 2 Tbsp.
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scallions and additional 1/2 cup cheese.
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Press tenderloin to close pocket; secure with toothpicks.
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Brush each tenderloin with 2 Tbsp.
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Pit Masters' - Choice BBQ Sauce.
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Prepare a bacon weave with 11 bacon slices.
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Arrange 6 bacon slices horizontally on bottom of parchment-lined half-sheet pan, with long sides of bacon touching but not overlapping.
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Fold back every other bacon slice to center.
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Place additional bacon slice vertically down center; unfold bacon slices.
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Fold back opposite bacon slices; place another bacon slice next to first vertical slice, then unfold slices.
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Continue with 1 more bacon slice.
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Repeat on other side.
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Place 1 tenderloin on center of weave; remove toothpicks.
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Carefully roll up turkey and bacon.
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Place, seam side down, in prepared pan.
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Repeat in second parchment-lined pan with remaining bacon slices and stuffed tenderloin.
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Sprinkle each wrapped tenderloin with 1 Tbsp.
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barbecue rub.
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Bake in 375 degrees F convection oven 30 min.
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or until turkey is done (165 degrees F), occasionally brushing each tenderloin with 3 Tbsp.
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Cranberry-BBQ Sauce for the last 10 min.
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Remove from oven; let rest 15 min.
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Meanwhile, prepare Chipotle Gravy.
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Chipotle Gravy: Heat oil in saucepan on medium heat.
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Add shallots; saute 5 min.
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or until tender.
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Stir in sage, thyme and pepper sauce, cook 1 min.
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Whisk in gravy mix and milk; cook and stir until slightly thickened.
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Keep warm until ready to serve.
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Cut each tenderloin into 12 slices.
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For each serving: Plate 4 turkey slices; top with 2 Tbsp.
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Chipotle Gravy.
