Ingredients

Instructions

  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.