Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Skinless, boneless Turkey |
| \N \N | Thighs |
| ½ teaspoon | Salt |
| 1 \N | Kentucky Marinade |
| 8 \N | Strips thinly sliced Bacon |
| 1 bunch | Scallions |
| ⅓ cup | Dijon Mustard |
| ¼ cup | Kentucky Burbon Whiskey |
| ¼ cup | (packed) Brown Sugar |
| ¼ cup | Flavorless cooking Oil |
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.