Slow Cooker Barbecue Turkey With Corn Salad |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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. The spice-rubbed turkey can be covered and refrigerated up to a day ahead of cooking.
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. 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. Barbecue sauce can be refrigerated in an air-tight container up to one week.
6. Cook the lima beans as directed; drain and rinse under cold water until cool, then drain again.
7. In a large bowl, toss all the salad ingredients and 1 tbl of the barbecue sauce.
8. Serve the turkey thighs with the barbecue sauce and the corn salad.
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