Slow Cooker Barbecue Turkey With Corn Salad
Ready In: 6 hrs 30 mins
Serves: 4
Ingredients
Turkey
- 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
Barbecue Sauce
- 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
Corn Salad
- 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
Directions
- 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.
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