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.
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.