Remove Butterball bone-in turkey thighs from packaging and pat skin dry with a paper towel. Place thighs in an airtight container or plastic resealable storage bag.

In a bowl, add all the ingredients for the marinade (soy sauce, brown sugar, water, sesame oil, and minced garlic). Mix well.

Pour marinade on turkey and distribute evenly, until every part of the turkey is coated. Marinate for 3hours or overnight.

Add all the mayonnaise ingredients (Japanese mayo, sesame oil, honey, wasabi pasta) to a small bowl and mix together until fully combined. Refrigerate until ready to use.

Using a non-stick pan, add oil, place turkey bacon side by side. Cook on low-medium heat for 5-7 minutes flipping often until crispy.

Take turkey out of the fridge about 30minutes before grilling to get it up to room temperature. Preheat grill to 400°F.

Season turkey skin with salt and pepper before placing on  grill. Reduce heat to low, place turkey thighs skin side down on the grill and close the lid. Turn turkey after 10 minutes and continue to cook with lid down until the internal temperature of the meat hits 165°F (about 30 minutes in total). Let it rest for10 minutes.

Cut each turkey thighs in half lengthwise and carefully remove the bone. Save the bone for other uses.

Toast bread slices to desired level of darkness.

On one slice of bread add turkey thigh slices, turkey bacon, tomato slices, and lettuce. Add desired amount of mayonnaise and top with the remaining slice of bread.