Yield: 4 Servings
|2 \N||Skinless, boneless Turkey|
|1 \N||Kentucky Marinade|
|8 \N||Strips thinly sliced Bacon|
|⅓ cup||Dijon Mustard|
|¼ cup||Kentucky Burbon Whiskey|
|¼ cup||(packed) Brown Sugar|
|¼ cup||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.