For many people, the highlight of a holiday meal is the ham centerpiece. Smoky, salty, and richly flavored, ham is a quintessential part of celebrations like Thanksgiving and Christmas. But if you want to change up the usual protein this year, have no fear – with the right preparation, you can make your turkey taste remarkably similar to beloved holiday ham.
Why Make Turkey Taste Like Ham?
Infusing your turkey with ham-like flavors opens up some tasty possibilities
- Provides a new spin on classic turkey for special occasions
- Allows you to enjoy “ham” if you want to avoid pork
- Brings smoky, savory flavors to poultry
- Imparts a salty, rich taste that pairs great with sides
- Offers a unique treat to impress dinner guests
Making turkey that resembles ham takes a little extra effort, but the results are absolutely worth it. Let’s look at some methods for achieving this flavor transformation.
Brining is Key
The most important step in making turkey taste like ham is brining. To brine a turkey means soaking it in a saltwater solution before cooking.
Brining achieves two things
- Infuses the meat with seasoned moisture so it retains juices and flavor when cooked
- Allows the turkey to absorb the spices and herbs used in the brine, laying the foundation for hammy flavor
A basic brine contains:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
You can also add any of these optional ingredients:
- Black peppercorns (1-2 Tbsp)
- Bay leaves (2)
- Cloves (1 tsp)
- Garlic (2-3 cloves, crushed)
- Apple juice or cider (1 cup)
Make enough brine to completely submerge the turkey. Let it soak 12-24 hours before cooking.
Complementary Smoking
What makes ham taste like ham? Smoking!
After brining, smoking your turkey is the next step for maximum ham flavor. Setup a smoker with indirect heat around 250°F. Use wood chips/chunks like hickory, maple or applewood.
Smoke the turkey 4-6 hours until it reaches 165°F internally. The smoke permeates the meat, providing quintessential smoky ham essence.
Seasoning and Glazing
Before smoking, coat the turkey with a seasoning blend reminiscent of ham. Try brown sugar, garlic powder, cloves, pepper and paprika.
Make a sticky glaze with brown sugar, honey and mustard. Brush it on during the last 30 minutes of smoking for a lacquered ham finish.
Injecting Flavor
For the ultimate ham impact, inject brine deep into the turkey. Mix salt, brown sugar, spices and broth. Inject this mixture throughout the breast and thighs.
The brine injector distributes moisture and seasoning inside for concentrated ham taste.
Cook Thoroughly
Always use a meat thermometer and cook until the turkey reaches safe internal temperatures:
- Breast: 165°F
- Thighs: 175°F
Allow the turkey to rest 20-30 minutes before carving for juicy results.
Serving Suggestions
Once you’ve prepared turkey with a ham-inspired flavor profile, serve it in fun new ways:
- Carve it like a ham and pile slices on sandwiches
- Dice up leftovers for ham salad or casseroles
- Pair it with classic ham sides like scalloped potatoes, roasted veggies, biscuits and mac and cheese.
With the right techniques, your holiday turkey can be transformed into a stunning smoked centerpiece reminiscent of your favorite salty, smoky holiday ham.
FAQ About Making Turkey Taste Like Ham
What’s the best wood for smoking turkey?
For a ham-like flavor, hickory and maple wood chips work very well. You can also use apple, pecan or cherry wood.
Do I really need to brine the turkey first?
Yes, brining is essential! It ensures the turkey absorbs the ham-flavored spices and results in moist, seasoned meat.
Can I use a leftover ham glaze on turkey?
Definitely! Brushing on a glaze containing brown sugar, spiced and mustard during the last half hour of smoking gives turkey a candied ham finish.
Is smoked turkey safe to eat?
Absolutely! Smoking alone doesn’t compromise turkey safety. Just ensure it reaches an internal temperature of 165°F.
How long should I soak the turkey in brine?
Most chefs recommend brining 12-24 hours. Give the brine enough time to fully penetrate and season the meat.
What if my turkey already contains a salt solution?
Avoid brining pre-basted or self-basting turkeys containing salt solution, as it can make the meat overly salty. Opt for an all-natural turkey instead.
With some simple preparation using brine, smoke and seasoning, you can enjoy juicy, ham-flavored turkey for your next holiday meal. Want to learn more special techniques for turkey? Check out our smoked turkey recipes and guides!
