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Kunzler Smoked Turkey Ham 5 lb. Packs (2/Case)

In this video, chef Steven Raichlen, author of the book "Project Smoke", and host of the TV show under the same name, shows us how to give a little spin and.

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Logged. #8. February 04, 2009, 06:48:59 AM. I have brined a few birds, both chicken and turkeys. If you want the turkey to taste more like a ham then I would brine it for about a week or so. Usually the longer the brine it the more it'll taste like ham, but you'll need to use a good brining agent, possibly Morton's.

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Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub. Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke.

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Hickory wood chips are commonly used for smoking turkey, but they can also contribute to a ham-like flavor. Instead, try using apple wood chips for a milder smoke flavor. The smoking temperature and time can also impact the taste of your turkey. Poultry doesn't need as much time in smoke as other meats, so try smoking your turkey at a higher.

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A: Turkey that tastes like ham can be reheated in the oven, on the stovetop, or in the microwave. To reheat the turkey in the oven, preheat the oven to 350 degrees Fahrenheit and bake the turkey for 15 minutes per pound. To reheat the turkey on the stovetop, heat a large skillet over medium heat and add the turkey.

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If you cook the turkey at a temperature that's too low, it will spend extra time in the smoker, soaking up the smoke and seasoning, and the meat will start changing color. This can make your turkey taste more like ham after being smoked. For a tastier smoked turkey, adhere to a temperature between 325° and 350°F.

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Describing The Flavor Profiles Of Ham And Turkey. When it comes to the flavor profiles of ham and turkey, they are undeniably different. Ham is known for its salty and smoky taste, while turkey tends to have a milder and more delicate flavor. The saltiness in ham comes from the curing process that involves adding salt to the meat before smoking.

Kunzler 5 lb. Smoked Turkey Ham 2/Case

Prep. Remove the turkey legs from the refrigerator and take the legs out of the brine. Give them a quick rinse under cool water and pat them dry. Smoke. Place the turkey legs directly on the smoker. Close the lid and smoke them for 1 1/2 hours or until the internal temperature of the legs reaches 175 degrees F. Enjoy.

SpiceRubbed Butterflied Smoked Turkey Recipe Serious Eats

Not trying to be a wiseass but I have been trying to figure out why make a turkey taste like ham. If I wanted ham taste, why not smoke a ham?. Smoked Turkey. MileHiGuy; Jul 25, 2023; Poultry; Replies 4 Views 2K. Poultry Nov 12, 2023. MileHiGuy. Eastern NC. WaccaLum; Jan 5, 2024; Roll Call; Replies 14 Views 612. Roll Call Jan 6, 2024.

Smoked Turkey Rub Recipe {How to Smoke a Turkey}

Step 2: Smoke. After curing, the turkey legs are smoked to achieve their signature aroma and depth. Smoking dries the exterior of the meat, forming a bark of polymerized protein imbued with smoke flavor from volatile compounds that are deposited on the surface during smoking.

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The worst taste more like bologna or ham — or just salt. Here's the scoop on the best oven-roasted and smoked deli turkey — and the nastiest. Nutrition details refer to a 2-ounce serving.

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1/2 cup Jeff's sauce. 1/4 cup honey. 1/4 cup peach nectar (sold in most grocery stores)*. Mix the ingredients above together and you will have a really nice glaze that you can brush onto the ham a couple of times while it cooks. I usually brush it on at about 2 hours then again about 30 minutes later.

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The turkey ham will also net you some iron, similarly around 2% to 4% of your daily recommendation. On the downside, turkey ham is very high in sodium. Curing meat takes a lot of salt, and that.

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Brine the turkey in a wet cure using a store-bought poultry cure or a made-from-scratch brine. Keep reading for brining guidelines. Fire your smoker at 155 degrees F. Cook the turkey for 2 hours, then raise the temperature to 185-200 and cook the turkey until the deepest part of the meat reaches an internal temperature of 160 degrees.

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Preheat the smoker to 225 degrees. In a small bowl combine the paprika, garlic powder, Italian seasoning, onion powder, salt, and pepper. Rub generously on the entire turkey. Stuff the cavity of the turkey with the apple, onion, lemon, and rosemary. Place the turkey in the smoker and smoke for 30 minutes per pound.

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Smoking the Turkey. 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. Place the seasoned turkey in the smoker and allow it to smoke until it reaches an internal.