At fairs across the country, you can always find churros, cotton candy, funnel cake, and deep-fried Oreos. But smoked turkey legs are still one of the most famous and loved fair foods. Deliciously salty and brimming with umami flavor, theyre hard not to love. But while you’re eating the juicy meat, you’re not the only one who might be wondering why the big treat tastes so much like pork. Advertisement.
There certainly are similarities. Turkey legs that have been smoked have crumbly brown skin that looks like ham. The meat is pink and tastes sweet and savory, just like ham. Despite all the similarities, though, the turkey leg is just that — turkey. But there is a scientific reason why the two meats look alike: smoked turkey and ham are both cured in the same way, which gives them their own flavors.
Along with a mix of different spices, the meats are soaked in a solution of salt and sodium nitrate. The turkey turns a ham-pink color and gets a smoother texture because of the sodium nitrate. This curing process effectively preserves it, allowing you to eat it as is. But the turkey legs are usually smoked, which locks in the flavor and makes them taste better. Meanwhile, ham isnt always smoked post-curing, so the flavors wont share the same complexity as its smoked counterparts. Advertisement.
Turkey legs are a staple snack at amusement parks, fairs, and festivals. With their tantalizing aroma, crispy skin, and succulent meat, they have a distinct smoky, cured ham-like flavor that keeps customers coming back for more. But are they really turkey or just ham shaped like a turkey leg? Let’s unravel the mystery behind the unique taste of smoked turkey legs.
Turkey Legs Are Actually Turkey, Not Ham
Rest assured despite the ham-like appearance festival turkey legs are made of real turkey and not ham. When whole turkeys are cooked at home for holidays like Thanksgiving, the legs have a similar cured flavor because they are often brined or smoked. The confusion stems from the special preparation process used for fair turkey legs to achieve that signature taste and texture.
The Curing and Smoking Process Imparts That Signature Flavor
Turkey legs destined for fairs and festivals undergo a multi-step curing and smoking process that gives them their iconic flavor, rosy color, and dense texture:
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Wet Curing: The turkey legs are soaked in a saltwater brine, which helps them retain moisture and seasons the meat. The longer curing time ensures thorough seasoning and preservation.
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Smoking After curing, the legs are smoked to add flavor The smoke reacts with proteins to form a savory crust, while also depositing flavorful compounds beneath the surface. It generates the characteristic smoke ring and pink color
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Baking: Finally, the smoked legs are baked immediately before serving to heat them up. The high-temp finish crisps the skin beautifully.
So while the curing and smoking process makes them resemble ham, turkey legs sold at fairs are indeed just that – turkey!
Why Wet Cure and Smoke Turkey Legs?
Wet curing and smoking may seem like a lot of work for a simple snack, but there are good reasons the method has stood the test of time:
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Enhanced Flavor and Texture: The salt and smoke impart deep, savory flavor and make the meat incredibly moist and tender.
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Preservation: Curing helps preserve and protect the turkey meat from spoilage during storage and transport.
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Tradition: It showcases historical preservation methods in an authentic way that feels perfect for a Renaissance festival atmosphere.
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Novelty Factor: The dramatic size, pink color, and cured taste create a one-of-a-kind fair food experience.
So while the process requires more time and care, it transforms an ordinary turkey leg into the sensation we know and love!
Other Factors Contributing to the Unique Taste
A few other aspects of fair turkey legs also enhance their special flavor:
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Size: The massive two-pound legs provide more surface area for flavorful browning and smoke penetration.
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Wood: Specific wood types like hickory impart a richer, smokier taste.
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Rub: Seasoning blends with spices like paprika and garlic further enhance the flavor.
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Drippings: Basting with pan drippings keeps the meat incredibly moist and infuses even more flavor.
Why So Pink? The Meat Science Behind the Color
The signature pink hue of smoked turkey legs contributes to the impression that it’s actually ham. Here’s the science behind the color:
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Sodium Nitrite: Curing salts contain sodium nitrite which reacts with pigments in poultry and pork to fix a stable, heat-resistant pink color.
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Smoke Ring: Smoking also creates a pink “smoke ring” in the outer layer where smoke compounds interact with meat pigments.
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Uncooked Color: The legs are served fully cooked but remain a bit pink due to both the sodium nitrite and undenatured pigment in the juicy interior meat.
So while the pink color may seem suspicious at first glance, it’s simply the natural result of the curing and smoking process.
Satisfy Your Curiosity and Your Appetite
The unique preparation of turkey legs at fairs may make them seem like an imposter ham, but they are authentic poultry through and through. The time-honored process of wet curing, smoking, and slow-roasting yields incredibly juicy, tender meat infused with smoky flavor and vivid color. So go ahead and indulge in this irresistible and iconic fair food without doubt! Your taste buds will thank you.
Why does smoked turkey leg taste like ham?
FAQ
Why did my turkey taste like ham?
How do turkey legs taste like ham?
Why are people saying turkey legs are ham?
What does turkey leg taste like?
Do smoked turkey legs taste like ham?
With their comparable appearances, textures, and smoky sweet flavors, it’s no wonder why someone biting into a smoked turkey leg may think they taste ham. Here are some of the key sensory similarities that blur the boundary between the two: Color – The pink or mauve hue resulting from sodium nitrate is a signature of both smoked turkey and ham.
What does turkey ham taste like?
Turkey ham tastes, well, like ham. It has a similar salty brininess to it that we so often associate with deli meat ham. There’s also a touch of sweetness, but it isn’t honey-sweet by any means. Why are turkey legs hard to eat? The problem is turkey legs can be really tough.
Are turkey legs and ham similar?
While turkey legs and ham have some similarities in flavor, they are not identical in taste. The natural flavors of turkey and ham differ, but various cooking methods and seasoning choices can sometimes result in a somewhat similar taste. 2. What causes the taste similarity between turkey legs and ham?
How do you make turkey legs taste like ham?
Slow cooking methods such as braising or roasting can help to intensify the flavors of turkey legs and bring out their ham-like qualities. Using a flavorful broth or marinade can also enhance the taste. 8. Are there any cultural or regional traditions related to preparing turkey legs to taste like ham?
What does a ham taste like?
Both turkey and ham have a slightly sweet, savory taste with hints of smokiness, which can contribute to the misconception that they taste alike. Additionally, the curing process used for ham can sometimes involve similar ingredients and techniques as those used for cooking turkey, leading to a familiar taste. Do you like this article?
What does a turkey leg taste like?
Turkey legs’ fatty dark meat tastes more like duck legs than chicken legs, featuring full-bodied, juicy, umami flavor and a little gaminess. Depending on how they’re cooked, turkey legs may have crispy, salty skin. What is a turkey that tastes like pork?