Smoked turkey question - How to make it taste like ham?

[Roadking]

I find that when you cure poultry (chicken and turkey) that the dark meat will taste much more like ham then the white meat on the birds. The white meat just seems to get much more moist and tender, but not much of a ham taste.

Stephen

Exactly, I like to do one that why when I'm having friends over. I'll take the bird and cut it up and we'll pick at it. Then you don't have to worry if it's laying out for a while. Although it's usually gone pretty quickly.

[canadiansmoker]

Roadking, we did the same thing over Christmas. We deep fried a turkey while some friends were over. We just picked away at the bird while we had a visit and the next thing you know half of the turkey was gone  ::)

The turkey was brined for a week, then cold smoked, then deep fried. The cold smoking was done in a home made smoker (not a Bradley) for a day. You could taste the smoke, but it wasn't overpowering. I imagine if it was done in the Bradley the smoke flavour would have been much, much stronger.