Get the brine made up a day or two early so it can cool down in the fridge before you need to use it.
Place the turkey tenderloins into a plastic or glass bowl, or a zip top bag and pour the brine mixture over them to cover.. Seal or cover the container and place them in the fridge for at least 4 hours but overnight is also fine.
When the brining process is complete, pour off the brine and discard.
Rinse the turkey tenderloins well under cold water to remove any residual salt.
Use 6 slices of bacon to wrap each tenderloin. If you take the time to stretch the bacon, you may be able to get by with only 4 pieces each, but why, it's bacon?
Start at one end wrapping the bacon around the tenderloin overlapping when you start a new piece. There’s no right or wrong way to do this as long as you have full coverage. The bacon tends to stick to itself pretty well so no toothpicks were required to hold it on.