Kentucky turkey and bacon brochettes

Yield: 4 servings

Measure Ingredient
2 \N Skinless, boneless Turkey
\N \N Thighs
½ teaspoon Salt
1 bunch Scallions
⅓ cup Dijon Mustard
¼ cup Kentucky Burbon Whiskey
1 \N Kentucky Marinade
8 \N Strips thinly sliced Bacon
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.

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