INGREDIENTS:Marinade:
¼ cup paprika
1 quart apple cider
2 cups apple jack bourbon
4 sticks cinnamon
1/3 cup shallots, finely chopped
1/3 cup garlic, minced
to taste, salt and freshly ground black pepper
24 2-oz. turkey medallions
24 slices turkey bacon
2 cups unsalted butter DIRECTIONS:For marinade, blend all marinade ingredients together in shallow glass container. Reserve 2 cups marinade to use as sauce. Cover and refrigerate reserved marinade.
For turkey medallions, wrap each slice of bacon around a medallion. Secure with wooden toothpick. Place wrapped medallions in marinade, cover and refrigerate overnight or a minimum of 4 hours. Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method. Remove turkey medallions from marinade and discard marinade. Place medallions on grill rack, about 4 inches from the heat. Grill about 4-5 minutes, brush with marinade and turn once. Continue to grill another 4 to 5 minutes or until the internal temperature reaches 170°F.
For bourbon sauce, mix butter with reserved 2 cups marinade. Over medium heat, cook to reduce to desired consistency. Add salt and pepper to taste. To serve, portion two medallions on each warmed dinner plate. Ladle bourbon sauce across top of medallions. NUTRITIONAL INFORMATION: SERVINGS:12 servings From:Chef Christian Sieck, Sacramento, Calif PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION