Slow Cooker Barbecue Turkey With Corn Salad Recipe

Name: Slow Cooker Barbecue Turkey With Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon mustard powder; 1 tablespoon sweet paprika; 1 tablespoon packed dark brown sugar; ½ teaspoon cayenne; ½ teaspoon salt; ½ teaspoon black pepper; 4 bone-in turkey thighs, skin removed (about 4 lbs); 1 cup water; ¼ cup cider vinegar; ½ cup ketchup; ¼ cup cider vinegar; 1 teaspoon sweet paprika; 2 tablespoons packed dark brown sugar; ¼ 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

Servings: persons

1 teaspoon mustard powder
1 tablespoon sweet paprika
1 tablespoon packed dark brown sugar
½ teaspoon cayenne
½ teaspoon salt
½ teaspoon black pepper
4 bone-in turkey thighs, skin removed (about 4 lbs)
1 cup water
¼ cup cider vinegar
½ cup ketchup
¼ cup cider vinegar
1 teaspoon sweet paprika
2 tablespoons packed dark brown sugar
¼ 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

1
In a small bowl, combine the dry ingredients.
2
Place the turkey in a large dish and rub the spice mixture all over the meat.
3
The spice-rubbed turkey can be covered and refrigerated up to a day ahead of cooking.
4
In a 6 quart slow-cooker bowl, combine the water and cider vinegar.
5
Place the turkey in the bowl in a single layer, overlapping the pieces slightly if necessary.
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
In a 2 quart saucepan, combine the sauce ingredients.
8
Heat to boiling on medium, stirring, then reduce heat to maintain a steady simmer; cook 5 minutes or until thickened, stirring occasionally.
9
Barbecue sauce can be refrigerated in an air-tight container up to one week.
10
Cook the lima beans as directed; drain and rinse under cold water until cool, then drain again.
11
In a large bowl, toss all the salad ingredients and 1 tbl of the barbecue sauce.
12
Serve the turkey thighs with the barbecue sauce and the corn salad.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon mustard powder, 1 tablespoon sweet paprika, 1 tablespoon packed dark brown sugar, ½ teaspoon cayenne, and more.

Yes, Slow Cooker Barbecue Turkey With Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow Cooker Barbecue Turkey With Corn Salad

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