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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

    1/2 Photos of Slow Cooker Barbecue Turkey With Corn Salad

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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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    Ingredients:

    Servings:

    Units: US | Metric

    Turkey

    Barbecue Sauce

    Corn Salad

    Directions:

    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

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2013

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    17%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 756.2 mg
    31%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 9.1 g
    36%
    Sugars 26.1 g
    104%
    Protein 8.8 g
    17%

    The following items or measurements are not included:

    turkey thighs

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