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    You are in: Home / Recipes / Slow Cooker Barbecue Turkey With Corn Salad Recipe
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    Slow Cooker Barbecue Turkey With Corn Salad

    Slow Cooker Barbecue Turkey With Corn Salad. Photo by rpgaymer

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    duonyte's Note:

    From Good Housekeeping 6/12. I love turkey thighs, very practical for the small household, but only one market a bit out of my area regularly carries them. I rewrote the ingredients list to divide up the ingredients by component of the recipe.

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    Units: US | Metric


    Barbecue Sauce

    Corn Salad


    1. 1
      In a small bowl, combine the dry ingredients. Place the turkey in a large dish and rub the spice mixture all over the meat.
    2. 2
      The spice-rubbed turkey can be covered and refrigerated up to a day ahead of cooking.
    3. 3
      In a 6 quart slow-cooker bowl, combine the water and cider vinegar. Place the turkey in the bowl in a single layer, overlapping the pieces slightly if necessary. Cover and cook on low 6 hours or on high 3 hours, or until a thermometer inserted in the thickest part reaches 165 degrees.
    4. 4
      In a 2 quart saucepan, combine the sauce ingredients. Heat to boiling on medium, stirring, then reduce heat to maintain a steady simmer; cook 5 minutes or until thickened, stirring occasionally.
    5. 5
      Barbecue sauce can be refrigerated in an air-tight container up to one week.
    6. 6
      Cook the lima beans as directed; drain and rinse under cold water until cool, then drain again.
    7. 7
      In a large bowl, toss all the salad ingredients and 1 tbl of the barbecue sauce.
    8. 8
      Serve the turkey thighs with the barbecue sauce and the corn salad.

    Ratings & Reviews:

    • on December 05, 2013


      5 stars for the meat and barbecue sauce, 3 stars for the salad. Used our homegrown meat. Fall off the bone tender after 4 hours on low. Made for Rookie Recipe Tag Fall 2013.

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    • on October 20, 2013


      The best BBQ that I've made without a grill! I used 8 chicken thighs instead of 4 turkey thighs, and they were fall-off-the-bone tender. The sauce was wonderful, although I added sriracha sauce for spiciness and smokiness. The salad came out somewhat bland, but was really perked up with some adobo seasoning. Very good meal overall.

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    • on April 11, 2013


      I enjoyed this recipe for our dinner tonight. Made some changes due to what I had on hand. Cut the recipe in half and used 2 8oz. chicken breasts. (3 hours on low in 3qt. crockpot) The rub is amazing! I used Sweet Baby Ray's sauce because I didn't have time to make my own.<br/>The 'salad' is just a mixed vegetable side dish, didn't have much flavor unless we added more bbq sauce. I did steam the carrots with the limas; next time will steam the carrots first to get them more tender. Hubby liked the crunchy celery in it!

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    Nutritional Facts for Slow Cooker Barbecue Turkey With Corn Salad

    Serving Size: 1 (383 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 258.4
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 756.2 mg
    Total Carbohydrate 54.8 g
    Dietary Fiber 9.1 g
    Sugars 26.1 g
    Protein 8.8 g

    The following items or measurements are not included:

    turkey thighs

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