2 skinless, boneless turkey
1 thighs
1/2 tsp salt
1 kentucky marinade
8 strips thinly sliced bacon
KENTUCKY MARINADE
1 bunch scallions
1/3 cup dijon mustard
1/4 cup kentucky burbon whiskey
1/4 cup (packed) brown sugar
1/4 cup flavorless cooking oil
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 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.
Servings: 4 servings
Kentucky Turkey & Bacon Brochettes Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Poultry; Turkey
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into history, at least as far back as early Egypt, and potentially, even further back. Interesting though that maybe, these, ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Moving on, we find some interesting books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals cooked for the rich people of the time. During the following few centuries, the powerful and wealthy houses strove to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cook books are greatly in demand mostly due to more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Kentucky Turkey & Bacon Brochettes recipe.
