Kentucky Turkey & Bacon Brochettes
Submitted by buddyboy
Kentucky turkey and bacon brochettes marinated in a bourbon, Dijon mustard, brown sugar, and scallion blend, wrapped in bacon, and grilled until crispy. Smoky, sweet, and sharp with a Southern bourbon kick.
YIELD
4 servingsPREP
2 hrsCOOK
15 minREADY
2 hrsBacon-wrapped turkey thigh pieces marinated in a Kentucky bourbon blend of Dijon mustard, brown sugar, scallions, and oil, then grilled over hot coals until the bacon crisps and the turkey cooks through. These brochettes are smoky, sticky, and unapologetically Southern.
The Kentucky marinade is the star. Bourbon brings a warm, oaky sweetness, Dijon adds sharp mustard heat, and brown sugar caramelizes on the grill. All of it gets blended smooth with scallions and oil into a thick, paintable marinade that clings to the turkey.
Two hours of marinating is the minimum, but up to 48 hours in the fridge gives the bourbon and mustard time to really penetrate the meat. The longer it sits, the deeper the flavor.
Chef Tips
- Use turkey thighs, not breast. Thigh meat stays juicy on the grill while breast dries out fast over direct heat.
- Wrap the bacon snugly and make sure the skewer pins it in place. Loose bacon unravels and falls into the coals.
- Baste with the reserved marinade while grilling for extra glaze buildup. The sugars caramelize into a lacquered, sticky coating.
- Move brochettes around the grill if bacon fat causes flare-ups. You want char, not flames.
Variations
- Use chicken thighs instead of turkey for a quicker-cooking alternative.
- Thread pineapple chunks between the bacon-wrapped pieces for a sweet, tropical contrast.
- Swap bourbon for Tennessee whiskey or rye for a slightly different spirit profile.
Ingredients
Directions
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 of each 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.
Comments
This person should either learn to spell or stop drinking bourbon . . .