| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Kentucky |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Skinless, boneless Turkey |
|
|
Thighs |
| 1/2 |
t |
Salt |
| 1 |
|
Kentucky Marinade |
| 8 |
|
Strips thinly sliced Bacon |
| 1 |
|
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
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.
A Message from our Provider:
“When I grow up, I want to be like Jesus.”