| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Kentucky |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Skinless, boneless Turkey |
|
|
Thighs |
| 1/2 |
ts |
Salt |
| 1 |
|
Kentucky Marinade |
| 8 |
|
Strips thinly sliced Bacon |
| 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 |
INSTRUCTIONS
KENTUCKY MARINADE
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.
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