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Barbecue Turkey and Beans

2 to 3 pounds bone in skinless turkey thighs
1 28 oz can baked bean
1 1/2 cups chopped onions (or to taste)
1 cup barbecue sauce (Sweet Baby Rays)
1 Tablespoon spicy brown mustard
1 teaspoon cumin
salt to taste (optional)


Place turkey in Dutch. Combine the balance of the ingredients. Pour over turkey. Cook until the meat falls off the bones. Remove the bones and shred the meat, return to the pot, serve over rice, baked potato, on buns as a sloppy Joe, or just eat.

This one is great. You need to adjust the timing according to the size of the turkey thighs. If camping freeze the thighs first. (pack them together as tight as possible and they will remain solid for 1 or 2 days and help keep the cooler cold.


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