Slow Cooker Barbecue Turkey With Corn Salad

Name: Slow Cooker Barbecue Turkey With Corn Salad
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 4 serving(s)
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

Submitted by duonyte

"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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photo by rpgaymer

Ready In:: 6hrs 30mins
Ingredients:: 20
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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Reviews

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.

sheepdoc
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.

rpgaymer
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!

J-Lynn

Tweaks

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.

rpgaymer

RECIPE SUBMITTED BY

duonyte

United States

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!

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