Whether you’re in charge of making the holiday turkey this season or you’ve just been craving this succulent bird, smoking your turkey is a great cooking method. Let’s be honest: The chief complaint about turkey is that it’s dry and a little bland – but not when smoking. Smoking your turkey infuses the meat with flavor while trapping the moisture under a smoky, crispy skin. If you’re new to smoking turkey, you’re in for a real treat, but you might not know that the success of your smoked turkey starts with the wood.
Lumberjacks has just the right kiln-dried cooking wood to make your holiday (or every day) turkey one to remember. Visit our Woodstock store or use our online contact form to learn more.
Cherry wood is one of the most popular choices for smoking turkey Its mild, fruity flavor pairs perfectly with poultry, adding a delicate sweetness without overpowering the natural taste of the bird. But is cherry wood really the best option for your holiday turkey? Let’s take a closer look at why cherry is so widely recommended for smoking turkey
The Benefits of Using Cherry Wood
There are several key reasons why cherry wood shines when it comes to smoking turkey
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Mild, Fruity Flavor – Cherry wood produces a light, subtly sweet smoke that complements turkey beautifully. Unlike heavier woods like hickory or mesquite, cherry won’t overwhelm the delicate white meat.
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Enhances Appearance – The smoke from cherry wood lends a gorgeous mahogany color to the turkey skin, making for a very attractive presentation This rich, dark hue is prized for holiday turkeys.
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Subtle Smoke – Cherry burned cleanly and efficiently, making it less likely to impart a bitter, acrid taste. You get just enough sweet smoke to enhance the flavor of the turkey.
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Widely Available – Sourcing cherry wood is relatively easy, compared to more exotic fruit woods. It’s readily available at most major retailers in chips, chunks, or pellets.
So in terms of flavor, smoke production, and accessibility, cherry has a lot going for it as a smoking wood for turkey. But how does it compare specifically to other wood choices?
Cherry Wood vs. Other Woods for Turkey
Let’s see how cherry stacks up against some other woods that are used for smoking turkey:
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Cherry vs. Hickory – Hickory has a very bold, robust flavor that can overwhelm more delicate meats like turkey. It’s better suited to red meats like brisket or pork. Cherry provides a more subtle fruit smoke.
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Cherry vs. Maple – Maple is an equally mild choice that brings a touch of sweetness. But it doesn’t quite match the fruitiness of cherry wood, nor does it produce as nice of a mahogany color.
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Cherry vs. Oak – Oak is middle-of-the-road in terms of smoke flavor, making it a versatile choice for many meats. But oak smoke can occasionally have bitter notes, so cherry is safer for poultry.
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Cherry vs. Apple – Apple wood is similar to cherry in its mild, fruity essence. Apple tends to be lighter and tangier, while cherry has deeper notes. Either can work well!
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Cherry vs. Pecan – Pecan is a nice option too. It is nuttier and richer than cherry, but less overpowering than hickory. Pecan and cherry together make a great blend.
So while woods like apple, pecan, maple, and oak can all work for turkey, cherry remains a prized choice among smoking enthusiasts. The unbeatable combination of subtle sweetness, dense wood smoke, and beautiful color makes cherry the perfect match for holiday birds.
Tips for Using Cherry Wood
To get the most out of cherry wood when smoking your turkey, follow these tips:
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Use a combo of cherry chips and chunks for steady smoke over long cooks. Chips provide immediate smoke, while chunks maintain heat.
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Avoid oversmoking. Turkey absorbs smoke readily, so moderation is key. Use less wood than you would for red meats.
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Try mixing in a small amount of oak or pecan along with the cherry to add complexity. But cherry should be the main wood.
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Don’t soak your wood. Letting it burn dry produces the best, cleanest smoke.
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Add more wood to your smoker just before putting the turkey in, and again once or twice through the cook. Three total wood loads is plenty.
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Place wood strategically around the turkey so smoke circulates around the entire bird.
With the right technique, that sweet, subtle cherry smoke will perfectly flavor your turkey, giving it a beautiful color while keeping the meat tender and moist. Cherry wood turkey is a foolproof tradition for Thanksgiving, Christmas, or any special occasion.
Other Tips for Smoking Turkey
Beyond choosing the right wood, there are other important considerations for smoking the perfect holiday turkey:
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Brining – Soaking the turkey in a saltwater brine ensures seasoning penetrates deeply and helps keep the meat juicy. Brine for 12-24 hours.
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Dry Rub – Coat the turkey with a dry spice rub under and on top of the skin. This adds another layer of flavor as the rub caramelizes.
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Cook Low & Slow – Use low heat (225-250°F) and allow ample time, about 15-20 minutes per pound. Keep the temp consistent.
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Monitor Temperature – Insert a probe thermometer in the thickest part of the breast and thigh. Cook to 165°F. Don’t rely on pop-up timers alone.
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Rest Turkey – Let the turkey rest for 20-30 minutes once it reaches temp. This allows juices to redistribute through the meat.
Pair these tips with the sweet, subtle flavor of cherry smoke, and your holiday turkey will be an instant hit. The combination of brining, rubs, and low-and-slow cherrywood smoking results in a tender, juicy turkey with a delicious smoked flavor.
Frequently Asked Questions
Still have some questions about using cherry wood for your Thanksgiving turkey? Here are some commonly asked questions:
What’s the best form of cherry wood to use?
For turkeys and poultry, cherry chips and chunks are ideal. Chips give you quick smoke, while chunks provide longer lasting heat and smoke. Pellets also work if you have a pellet grill. Avoid using large logs, which are harder to regulate smoke levels.
How much cherry should I use?
Use a moderate amount of cherry, about 2-3 cups of chips/chunks for the entire cook. Turkey absorbs smoke easily, so heavy smoke can make it bitter. Add more wood twice during the cook.
Should I use 100% cherry or mix woods?
Cherry alone is great, but adding a little oak or pecan (25%) balances out the fruitiness. Avoid heavy woods like hickory, which will overwhelm the turkey.
Can I use cherry pellets in my electric smoker?
Absolutely. Cherry pellets burn consistently in electric smokers, making temperature and smoke easy to control. Try mixing in a few other fruit wood pellets too.
When do I add more cherry wood during smoking?
After the initial dose of wood, add more cherry chips or chunks once halfway through the estimated cook time, and again about 1 hour before the turkey is done. 3 total wood additions is ideal.
Wood, Smoke, and Flavor
Unlike heat alone, smoke does more than just cook your turkey; it adds depth, flavor, and texture. While wood logs might look similar, their flavor profiles are different. Each wood has a distinct pallet of flavors that are released in the smoking process. For example, fruit woods bring subtle sweet and fruity flavors, while hardwoods bring the typical barbeque smoke flavors. The flavors sink into the meat of the turkey, giving it a depth of flavor that can’t be achieved with an oven cook.
Wood and Smoke Elevate Your Turkey
Picture it: It’s the holidays, and you’re biting into a perfectly smoked turkey leg. The skin is dark, crispy, and smoky. The meat inside is juicy with subtle, sweet, and smoky flavors. The wood you choose creates these texture and flavor combinations.