Tired of dry, bland turkey? With just a few simple tricks, you can easily make turkey taste remarkably similar to delicious savory ham. The secret is brining the turkey in a sweet and salty solution before rubbing it with a spiced glaze and smoking it until tender and juicy.
Follow this step-by-step guide to learn how to transform your turkey into finger-lickin’ ham-flavored perfection.
Ingredients
Brine
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon cracked black pepper
- 3 gallons water
Rub
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dry mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
Glaze
- 1 cup apple jelly
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon liquid smoke
Equipment Needed
- Large stock pot or clean bucket for brining
- Meat injector
- Smoker or charcoal grill
- Spice grinder
- Basting brush
Step 1 – Make the Brine
In a very large stock pot or clean bucket, combine the salt, brown sugar, cracked pepper and water Whisk well until salt and sugar dissolve
Place your whole turkey or just turkey legs in the brine. Cover and refrigerate 12-24 hours. This infuses the meat with flavor and keeps it incredibly moist.
Step 2 – Make the Spice Rub
In a small bowl, mix together all the rub ingredients – brown sugar, paprika, garlic powder, onion powder, dry mustard, ground ginger and cloves
Grind the spices to a fine powder using a spice grinder or mortar and pestle. This helps the rub adhere to the turkey skin.
Step 3 – Remove Turkey from Brine
After 12-24 hours brining, remove the turkey from the solution. Rinse under cool water and pat dry with paper towels.
Step 4 – Coat Turkey with the Spice Rub
Generously coat the entire turkey with the spice rub, using your hands to evenly distribute it. Be sure to get in all the nooks and crannies.
Let the rubbed turkey sit for about 30 minutes to allow flavors to penetrate. The sugars will help form a beautiful browned crust.
Step 5 – Make the Glaze
In a small saucepan over medium heat, mix together the apple jelly, maple syrup, Dijon mustard and liquid smoke.
Bring to a simmer, stirring frequently for 5-7 minutes until thickened to a glaze consistency that coats the back of a spoon.
Remove from heat and let cool slightly before using. Reserve half the glaze for serving.
Step 6 – Smoke the Turkey
Prepare your smoker or charcoal grill for smoking by bringing the temperature to 225-250°F. Use apple, cherry or pecan wood chips for great flavor.
Place turkey on the center of the grate, away from direct heat. Insert a meat thermometer into the thickest part of the breast, being careful not to touch bone.
Step 7 – Glaze and Finish Cooking
After the first hour of smoking, start glazing the turkey every 30 minutes with the glaze. Use a basting brush to apply a thin, even layer.
Continue smoking until the breast reaches 160°F and the thighs reach 175°F, about 2-3 hours total depending on size.
Step 8 – Let Turkey Rest
Remove turkey from smoker and let rest 15-20 minutes before slicing. This allows the juices to reabsorb back into the meat.
Step 9 – Carve and Serve
Carve turkey into slices. Serve hot, warm or chilled. Pass remaining glaze at the table for drizzling over the ham-flavored turkey.
Storage Tips
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Store leftovers covered in the fridge up to 4 days.
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Slice breast and leg meat from the bone and freeze up to 3 months.
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Reheat slices wrapped in foil in a 300°F oven to maintain moisture.
With this easy step-by-step method, you can transform basic turkey into an impressive ham-like centerpiece. Brining, spice-rubbing and smoking are the secrets for moist, seasoned meat with that iconic sweet and salty flavor.
FAQs
How long should you brine a turkey?
For best results, brine a whole turkey 12-24 hours or turkey breast and legs 8-12 hours. Don’t exceed 24 hours or the meat can become too salty.
What wood is best for smoking turkey?
Fruit woods like apple, cherry and pecan give great mild flavor. Hickory and mesquite are too strong. You can also use corn cobs or pellets.
Is pink turkey meat safe to eat?
Yes, it’s safe. The pink smoke ring is caused by a chemical reaction from smoke, not undercooking. Turkey is done at 165°F even if slightly pink.
Can you freeze smoked turkey?
Fully cooked, smoked turkey freezes very well for 2-3 months. Slice meat from the bone before freezing for easy use. Reheat frozen slices in the oven or microwave.
How do you reheat smoked turkey without drying it out?
Wrap slices in foil and reheat at 300°F until warmed through, about 30 minutes. The foil pouch keeps moisture in. Baste with glaze or pan juices.
With this foolproof technique, you can impress your guests with juicy, flavorful turkey that tastes amazingly like savory ham. The sweet brine, spice rub and applewood smoke are the keys to success.
Transforming Your Turkey into a Delicious “Ham-Like” Dish
If you want to make your Thanksgiving or holiday meal more interesting, smoking your turkey to make it taste like ham might be the answer. With the right techniques and flavors, you can make a dish that will make your guests rave and make them want more. Here’s how to smoke a turkey to taste like ham:
Choosing the Right Turkey
When aiming to replicate the taste of ham, it’s essential to select the right type of turkey. Opt for a fresh, high-quality turkey that has not been pre-brined or injected with any solutions. This will allow you to infuse the turkey with the flavors that will give it a ham-like taste.
Brining the turkey is a crucial step in the process. Mix water, salt, sugar, and any spices you like, like bay leaves, cloves, and allspice, to make a brine. Submerge the turkey in the brine and let it soak for at least 12 hours. This will help to impart the flavors and moisture that are characteristic of ham.
After brining, it’s time to season the turkey with the flavors that will give it a ham-like taste. Create a rub using a combination of brown sugar, paprika, garlic powder, and black pepper. Rub this mixture all over the turkey, ensuring that it is thoroughly coated. This will create a flavorful crust on the turkey as it smokes.
Set up your smoker for indirect heat at a temperature of around 250°F (120°C). Use wood chips or chunks that will complement the flavors you want to achieve. Hickory or maple wood can work well for imparting a ham-like taste. Season the turkey and put it in the smoker. Let it smoke until the internal temperature reaches 165°F (74°C).
During the last hour of smoking, put a glaze on the turkey to make it taste better and give it a caramelized finish. A glaze made of honey, brown sugar, and mustard can give food a sweet and sour taste that reminds people of glazed ham.
Once the turkey has finished smoking, allow it to rest for about 20-30 minutes before carving. This will help the juices redistribute, resulting in a moist and flavorful meat. Carve the turkey and serve it alongside your favorite holiday sides for a memorable and delicious meal.
If you follow these steps, you can turn a regular turkey into a delicious dish that tastes a lot like ham. Smoking a turkey to make it taste like ham will be a hit with your family and friends, whether you’re having a holiday party or just want to try something new.
This holiday season, why not give it a try and wow your family and friends with this interesting and tasty take on a classic dish? Want to know more about smoking turkey to make it taste like ham? Join our