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.
As a seasoned fair and festival attendee, I’ve indulged in my share of humongous smoked turkey legs being wielded by enthusiastic fairgoers. With their tantalizing aroma, crispy skin, and pink juicy meat, these giant drumsticks are one of the best parts of the fair food experience
But there’s no denying it – when you bite into a piping hot smoked turkey leg, the flavor profile is uncannily similar to ham The savory, salty and faintly sweet flavors, smooth dense texture, and rosy pink hue all seem more indicative of a nice smoked ham than poultry So what gives?
As a turkey leg aficionado, I decided to dig into the preparation process to uncover why these giant bird legs often look and taste closer to pork than the turkeys they came from. Here’s the science behind the ham-like qualities of fair-style smoked turkey legs.
Curing Creates “Hamminess”
Before smoking, the turkey legs are cured, which is key to developing their ham-like attributes. Curing involves submerging the meat in a saltwater brine, technically known as a wet cure. Similar to a brine, but with a higher salt concentration, the curing solution seasons the meat while altering its structure.
This curing process affects the turkey legs in a few ways that create ham-like qualities:
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The high salt concentrationdissolves muscle proteins, allowing them to re-form into a tighter structure when cooked. This gives the smoked meat a dense and smooth texture reminiscent of ham.
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Salt also draws moisture out of the meat, then that moisture gets reabsorbed along with the cure, keeping the legs juicy and enhancing the salty flavor.
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Pink curing salt containing nitrites further firms up the texture. The nitrites also react with proteins to give cured meats their characteristic pink hue.
So through the curing process, the high salt concentration literally transforms the meat on a molecular level to take on the dense, smooth and moist texture of cured pork products.
Smoking Boosts “Hammy” Flavor
After curing, the legs are smoked, which adds even more ham-like flavor. As smoke compounds interact with fat and protein in the meat during smoking:
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Smoky, savory flavors infuse the turkey, mimicking the flavor of smoked ham.
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Chemical reactions create a pink “smoke ring” just below the surface that reinforces the pink color from curing.
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The smoking process dehydrates the exterior into a flavorful, shellacked “bark” while keeping the interior juicy.
This smoking step adds significant depth and smokiness for an overall flavor profile extremely reminiscent of hot smoked ham fresh off the grill.
Other Factors Enhancing Hamminess
A few other elements lend to the ham illusion in smoked turkey legs:
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Turkey legs naturally contain more fat, collagen and connective tissue compared to the breast. When melted and softened during smoking, these components contribute moistness and a “meatier” texture.
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The size and shape of a big turkey drumstick also mirrors a ham steak or shank on a visual level.
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Serving the legs hot fresh off the smoker maximizes that straight-from-the-smokehouse flavor.
It’s Definitely Still Turkey!
Despite the strong ham attributes from curing and smoking, let there be no doubt – beneath that rosy pink smoke ring lies 100% real turkey meat. The preparation process simply coaxes out the most ham-like qualities already inherent in a big turkey leg.
So next time you’re at the fair and sink your teeth into a giant smoked drumstick, rest assured you’re still eating deliciously prepared turkey. Just turkey showcasing its inner hamminess thanks to some skillful meat chemistry tricks. Throw on a plastic crown, get medieval on that leg and embrace the pork essence!
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?