Title: Kentucky Turkey and Bacon Brochettes
Categories: Poultry
Yield: 4 Servings
| 2 | | Skinless, boneless Turkey |
| | | Thighs |
| 1/2 | ts | Salt |
| 1 | | Kentucky Marinade |
| 8 | | Strips thinly sliced Bacon |
| KENTUCKY MARINADE |
| 1 | bn | Scallions |
| 1/3 | c | Dijon Mustard |
| 1/4 | c | Kentucky Burbon Whiskey |
| 1/4 | c | (packed) Brown Sugar |
| 1/4 | c | Flavorless cooking Oil |
1) Rinse turkey with cold water and pat dry. Cut each thigh into 8 equal
pieces and season with salt. Place in bowl with marinade and toss well.
Cover and marinate 2 hours at room temperature, or as long as 48 hours
refrigerated.
2) Prepare a hot fire. Cut bacon strips in half crosswise ands lay flat on
a clean work surface. Lift turkey from mariande and place 1 piece on each
bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of
4 oiled metal skewers, taking care that the bacon is secured.
3) Place brochettes on an oiled grill set about 6 inches from coals. Grill
brochettes, turnming an moving occasionally and basting with reserved
mariande, until bacon is well browned and turkey is cooked through, about
10 minutes. *KENTUCKY MARINADE* Process all ingredients in a blender of
food processor until thoroughly combined. Mariande can be stored in a
covered jar in refrigerator for 3 days.