crock pot barbecue turkey w/ corn salad

How To Make crock pot barbecue turkey w/ corn salad

• Step 1
  Turkey preparation in crockpot In a small bowl,combine mustard powder, 1 Tbsp. paprika,1 Tbsp. brown sugar, 1/2 tsp.cayenne pepper, salt and black pepper. Place turkey in large dish and rub spice mixture all over meat. Spice rubbed turkey can be covered and refridgerated up to 1 day ahead.
• Step 2
  In a 6 quart crockpot bowl, combine 1 cup water and 1/4 cup vinegar. Place turkey in crockpot in a single layer overlapping slightly is necessary. Cover and cook on low for 6 hours or on high for 3 hours.
• Step 3
  B-B-Q sauce preparation In 2 quart sauce pan combin ketchup, 1/4 cup vinegar, remaining 1 tsp. paprika, 2 Tbsp. brown sugar, 1/4 tsp. cayenne pepper and 2 Tbls. water. Heat to boiling on medium, stirring, then reduce heat to maintain a steady simmer; cook 5 minutes or until thickened, stirring occasionally. BBQ sauce can be refridgerated for up to 1 week in an airtight container.
• Step 4
  Salad preparation Cook lima beans as directed; drain, rinse under cold water until cool, and drain again. In a large bowl, toss together corn, celery, carrots, lima beans, 1 tablespoon BBQ sauce and remaining 3 Tbsp. vinegar.
• Step 5
  Serve turkey thighs with BBQ sauce and corn salad. sweet potato fries with this combo is yummy!
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