glsup2003, sorry no one has answered you. I'm not an experienced briner, but I've read on the subject, so here's what I would offer:
The primary purpose of brining is to help the turkey absorb and retain moisture. The salt is a main catalyst in this process, so I would not
cut down on the recommended amount of salt. Adding other flavors, including sugar, is fine, but keep the salt.
As for stuffing, the current thoughts are that it's better to cook the "stuffing" separate, and to just put chunks of onion, apple, lemon, celery, etc. in the cavity when you cook.
As for the bacon wrap, I think you'd want to brown the skin before covering in bacon, and remove the bacon before the final finishing.
These are my "semi-educated" guesses, so hopefully we'll get some of the better cooks on the site to chime in.
Good luck, and let us know how things turn out.