Kentucky turkey and bacon brochettes
4 servings
Quantity | Ingredient | |
---|---|---|
2 | Skinless, boneless Turkey | |
Thighs | ||
½ | teaspoon | Salt |
1 | bunch | Scallions |
⅓ | cup | Dijon Mustard |
¼ | cup | Kentucky Burbon Whiskey |
1 | Kentucky Marinade | |
8 | Strips thinly sliced Bacon | |
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.
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