Prep 30 mins
Cook 6 hrs
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.
- 1 teaspoon mustard powder
- 1 tablespoon sweet paprika
- 1 tablespoon packed dark brown sugar
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 bone-in turkey thighs, skin removed (about 4 lbs)
- 1 cup water
- 1⁄4 cup cider vinegar
- 1⁄2 cup ketchup
- 1⁄4 cup cider vinegar
- 1 teaspoon sweet paprika
- 2 tablespoons packed dark brown sugar
- 1⁄4 teaspoon cayenne
- 2 tablespoons water
- 1 (10 ounce) package frozen lima beans
- 2 cups fresh corn kernels (about 3 ears)
- 2 stalks celery, sliced
- 4 medium carrots, thinly sliced on the diagonal
- 3 tablespoons cider vinegar
- In a small bowl, combine the dry ingredients. Place the turkey in a large dish and rub the spice mixture all over the meat.
- The spice-rubbed turkey can be covered and refrigerated up to a day ahead of cooking.
- 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.
- 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.
- Barbecue sauce can be refrigerated in an air-tight container up to one week.
- Cook the lima beans as directed; drain and rinse under cold water until cool, then drain again.
- In a large bowl, toss all the salad ingredients and 1 tbl of the barbecue sauce.
- Serve the turkey thighs with the barbecue sauce and the corn salad.
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.
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.
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!