Slow Cooker Barbecue Turkey With Corn Salad

1. 1

   In a small bowl, combine the dry ingredients.

2. 2

   Place the turkey in a large dish and rub the spice mixture all over the meat.

3. 3

   The spice-rubbed turkey can be covered and refrigerated up to a day ahead of cooking.

4. 4

   In a 6 quart slow-cooker bowl, combine the water and cider vinegar.

5. 5

   Place the turkey in the bowl in a single layer, overlapping the pieces slightly if necessary.

6. 6

   Cover and cook on low 6 hours or on high 3 hours, or until a thermometer inserted in the thickest part reaches 165 degrees.

7. 7

   In a 2 quart saucepan, combine the sauce ingredients.

8. 8

   Heat to boiling on medium, stirring, then reduce heat to maintain a steady simmer; cook 5 minutes or until thickened, stirring occasionally.

9. 9

   Barbecue sauce can be refrigerated in an air-tight container up to one week.

10. 10

    Cook the lima beans as directed; drain and rinse under cold water until cool, then drain again.

11. 11

    In a large bowl, toss all the salad ingredients and 1 tbl of the barbecue sauce.

12. 12

    Serve the turkey thighs with the barbecue sauce and the corn salad.

* Per serving · 4 servings · Values may vary.