<http://schema.org/recipeInstructions>
" In small bowl, combine mustard powder, 1 tablespoon paprika, 1 tablespoon brown sugar, 1/2 teaspoon cayenne, and 1/2 teaspoon each salt and freshly ground black pepper. Place turkey in large dish and rub spice mixture all over meat. Spice-rubbed turkey can be covered and refrigerated up to 1 day ahead of serving. In 6-quart slow cooker bowl, combine 1 cup water and 1/4 cup vinegar. Place turkey in slow cooker in single layer, overlapping pieces slightly if necessary. Cover and cook on low 6 hours or on high 3 hours or until instant-read thermometer inserted in thickest part reaches 165 degrees F and meat is tender when pierced with tip of paring knife. In 2-quart saucepan, combine ketchup, 1/4 cup vinegar, remaining 1 teaspoon paprika, 2 tablespoons brown sugar, 1/4 teaspoon cayenne, and 2 tablespoons water. Heat to boiling on medium, stirring, then reduce heat to maintain steady simmer; cook 5 minutes or until thickened, stirring occasionally. Barbecue sauce can be refrigerated in airtight container for up to 1 week. Cook lima beans as label directs; drain, rinse under cold water until cool, and drain again. In large bowl, toss corn, celery, carrots, lima beans, 1 tablespoon barbecue sauce, and remaining 3 tablespoons vinegar. Serve turkey thighs with barbecue sauce and corn salad."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a14179/slow-cooker-barbecue-turkey-corn-salad-recipe-ghk0612/>