5 turkey hearts
5 turkey heartshalved and trimmed of connective tissue at top of heart
1 cup Hot and Spicy Kentuckyaki sauce
10 thin slices rustic Italian bread
10 slices from half an avocado
3 tablespoons Bourbon Barrel Foods Soy Sauce
3 tablespoons honey
Start by slicing the hearts in half and trimming any connective tissue away from the top of the heart halves. Place the halved hearts in a bowl and pour over the Hot and Spicy Kentuckyaki. Cover and refrigerate overnight to marinate.
When you're ready, Pre-heat your Traeger Grill to 350 degrees. Place five heart halves on a metal or bamboo skewer. Repeat until all hearts are skewered. Grill the hearts for 10 to 15 minutes.
While the hearts grill, toast 10 thin slices of Italian or French bread. Slice half an avocado into thin slices.
Mix the glaze by stirring the soy sauce into the honey with a fork.
To plate, lay a slice of avocado onto a slice of toasted bread. Place a heart half onto the avocado. Once all the toast slices are filled, drizzle over the honey/soy dressing before serving.