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