Make Your Turkey Taste Just Like Ham This Holiday Season

The holidays are quickly approaching, which means it’s almost time to cook up that delicious holiday turkey! But if you’re tired of the same old boring turkey, why not mix things up this year and make your turkey taste just like savory, smoky ham? With the right ingredients and techniques, you can easily transform your turkey into a ham-flavored masterpiece that will wow your family and guests.

Why Turkey Can Taste Like Ham

You may be wondering how it’s even possible to make a turkey taste like ham. After all, ham is pork while turkey is poultry – two very different types of meat. However, there are a few reasons why smoked or brined turkey can take on a ham-like flavor:

• Smoking – Much of the distinctive taste of ham comes from the smoking process. The smoke permeates the meat, giving it a rich, smoky flavor. Smoking your turkey can impart some of those same smoky notes.

• Brining – Soaking the turkey in a saltwater brine before cooking infuses it with extra moisture and seasonings. Brines often contain brown sugar cloves bay leaves, and other spices that can give the turkey a subtle ham-like essence.

• Curing – Some hams are cured in a process similar to brining If you use a curing process for your turkey, it will absorb some of the salty, smoky ham flavors

• Dark Meat – Turkey and ham both contain significant amounts of darker, fattier thigh meat The similar density and fat content make their textures and flavors comparable.

How to Get That Ham Flavor

If you want your turkey to taste just like ham this holiday season, here are some tips and techniques to try:

Brine the Turkey

Soaking your turkey in a brine is hands-down the easiest way to infuse it with bold, ham-like flavor.

• Make a brine – Dissolve 1 cup kosher salt and 1/2 cup brown sugar per gallon of water. You can add spices like 1 tablespoon black peppercorns, 1 teaspoon cloves, and 2 bay leaves.

• Submerge the turkey – Place your turkey in a large container and cover with the brine. Let it soak 12-24 hours.

• Rinse and pat dry – Before cooking, rinse the turkey and pat it completely dry.

Brining ensures juicy, seasoned meat flavored with spices reminiscent of ham.

Smoke the Turkey

Nothing says ham like smoking! If you have a smoker, use it to smoke your turkey for a true ham flavor.

• Use wood chips like hickory, oak, or applewood to generate smoke.

• Smoke the turkey for 4-6 hours at 225°F until it reaches an internal temperature of 165°F.

The smoke will give your turkey a cured, smoky ham essence.

Rub on a Seasoning Blend

Creating a ham-inspired seasoning rub and applying it to your turkey before roasting will infuse every bite with rich flavor.

• Combine brown sugar, paprika, garlic powder, cloves, and black pepper.

• Generously coat the turkey with the rub.

• Roast as usual.

As the turkey cooks, the rub will form a crispy, spiced crust.

Glaze the Turkey

A sweet, sticky glaze can mimic the lacquered outer layer of a smoked ham.

• In a small saucepan, heat 1/2 cup brown sugar, 2 tablespoons honey, and 2 tablespoons Dijon mustard.

• During the last 30 minutes of roasting, brush the glaze over the turkey.

• Broil for 5 minutes to caramelize the glaze.

The glaze will give your turkey a candy-like, ham-esque finish.

Inject the Turkey

Injecting a salt and spice solution deep into the turkey meat ramps up its hammy flavor from the inside out.

• In a bowl, combine 2 cups chicken broth, 1/4 cup brown sugar, 1 tablespoon salt, and spices like garlic, clove, and nutmeg.

• Use an injection syringe to inject the mixture throughout the breast and thighs.

• Roast the turkey as usual.

The injectable brine will distribute flavor to every bite.

Cooking Your Ham-Flavored Turkey

Once you’ve brined, smoked, seasoned, glazed or injected your turkey, follow these tips to cook it to ham-licious perfection:

• Roast your turkey at 350°F, allowing 15 minutes per pound. A 12 lb turkey will take about 3 hours.

• Baste the turkey every 30 minutes with melted butter, chicken broth or glaze. This keeps it moist and adds flavor.

• Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F in the breast and 175°F in the thighs.

• Before carving, let the turkey rest for 20-30 minutes so the juices can redistribute.

• Carve the turkey and serve it up with all your favorite holiday sides!

With the right prep, your turkey will have all those fantastic ham notes – smoky, salty, sweet and savory. Your guests will swear it’s ham!

Frequently Asked Questions

What’s the best way to get a ham flavor in a turkey?

The best way is to brine the turkey first. This infuses it with seasoned moisture for a ham-like essence. Smoking the brined turkey adds even more ham flavor.

Do I really need to brine the turkey to get that taste?

While you don’t have to brine, it makes a huge difference in flavor and juiciness. Brining improves the turkey’s ability to absorb other ham-like flavors from smoking, seasoning or glazes.

How long should I brine the turkey?

Most chefs recommend brining a turkey for 12 to 24 hours. Any longer can make the meat too salty. Make sure the turkey is fully submerged in the brine the entire time.

What wood should I use to smoke the turkey?

For ham-like flavor, opt for hickory, oak or applewood chips or chunks. Other fruit woods like cherry or pecan also work well. Avoid strong woods like mesquite.

Is it safe to eat smoked turkey?

Yes, as long as the turkey reaches an internal temperature of 165°F, it is completely safe to eat. The smoking process does not compromise turkey safety.

Can I use a ham glaze on turkey?

Absolutely! Brush on your favorite spiced ham glaze during the last 30 minutes of roasting to give your turkey a candied, ham-glazed finish.

With some simple tricks, you can easily make your holiday turkey taste just like salty, smoky ham. Surprise your family with a ham-flavored turkey this year!