Because turkey is smoked, you need to know which woods to use and which ones to avoid. This is true for all smoked meats, even meatloaf. The common thread here is mellow vs. strong flavors. Most of the time, turkey-friendly woods are lighter than turkey-unfriendly woods, which tend to take away from the natural flavor of the bird.
Turkey gets a bad rap from a culinary perspective. A lot of people don’t like it—it’s dry, too hard to work with, makes you sleepy, etc.—but we eat it on Thanksgiving. But while its certainly a trickier cook than something like chicken, turkey can be incredibly rewarding. You should just take your time with it, and smoking it is one of the best ways to do that. That slow cook preserves the birds juiciness while imbuing it with a great pop of smoke flavor.
Is Mesquite or Hickory Better for Smoking Turkey?
As Thanksgiving approaches, turkey takes center stage. For many, the star of the show is the perfectly browned and juicy smoked turkey. When it comes to smoking turkey, choosing the right wood is key to bringing out the succulent flavors. The two most popular woods for smoking are hickory and mesquite, but is one better than the other for turkey? I decided to dig into the nuances of these flavorful woods to find out.
Hickory’s Robust, Versatile Profile
Hickory is one of the most common woods used for smoking meats because of its hearty slightly sweet flavor. It imparts a rich smokiness that enhances but doesn’t overwhelm the natural taste of turkey. However hickory can be quite strong, so use it conservatively with poultry.
Pros of Hickory:
- Provides a bold, smoky flavor that complements turkey
- Its versatility allows it to pair well with various meats
- Widely available at most stores
Cons of Hickory:
- Can impart a bitter taste if too much is used
- Has a potent flavor that can overpower more delicate foods like turkey
Mesquite’s Bold, Southwestern Flair
Mesquite is famed for its intense, earthy flavor, which makes it a go-to wood for those who enjoy a bold smoke profile. But take care when smoking delicate poultry, as mesquite can easily dominate the subtle flavors of turkey.
Pros of Mesquite:
- Imparts an assertive, distinctive smoky flavor
- Provides a unique Southwestern flair
Cons of Mesquite:
- Can overpower and dry out turkey
- Its strong flavor may be overbearing for some
Factors to Consider
Personal Taste
Think about the intensity of smoke flavor you want—subtle or bold? Mesquite will provide a heavier smokiness.
Turkey Type
Larger birds and heritage breeds with more fat content can handle stronger smoke.
Cooking Method
Adjust wood amounts based on smoker type and cooking style—less may be needed for convection smoking.
Blending Woods
Mixing mesquite or hickory with lighter fruitwoods like apple can provide balance.
Tips for Hickory & Mesquite
- Soak wood chips before smoking
- Combine with milder wood types
- Use wood chunks for longer smoke
- Add wood conservatively, adjust to taste
- Keep temperature steady
While mesquite and hickory each have their pros and cons, there are ways to reap their benefits for smoking turkey. Hickory delivers that quintessential, robust smoke flavor. Mesquite provides Southwestern flair. Balancing them with lighter woods can prevent oversmoking. Consider your preferences and adjust amounts to complement the turkey. With some trial and error, you’ll be on your way to smoked turkey perfection.
FAQs
Q: What are some other wood options for smoking turkey?
A: Some other good woods for smoking turkey include fruit woods like apple, cherry, and peach which provide milder, sweeter flavors. Maple and pecan are also more delicate options.
Q: How much wood should I use to smoke a turkey?
A: For a 15 lb turkey in a charcoal smoker, I’d recommend starting with about 2 cups of wood chips, and adding more to your liking, up to around 3 cups total. Soak chips in water for 30 minutes prior for controlled smoke release.
Q: Should I brine the turkey before smoking?
A: Brining is highly recommended, as it helps keep the turkey moist and tender during the prolonged smoking process. Make sure to rinse and thoroughly pat dry the brined turkey before smoking.
Q: What is the best temperature for smoking turkey?
A: For optimal results, maintain a temperature of 225-275°F throughout the smoking process. This slower cooking helps the smoke fully permeate the meat.
Q: How can I get crispy turkey skin when smoking?
A: Try rubbing the skin with a little olive or vegetable oil before smoking. During the last 30-60 minutes, raise the heat to 375°F to crisp the skin. Direct heat under the skin by finishing over a grill can also help.
Q: What are good side dishes with smoked turkey?
A: Some classic sides that pair well with smoked turkey include cornbread dressing, mashed potatoes, roasted vegetables, cranberry sauce, and lighter salads.
Q: How long does it take to smoke a turkey?
A: Estimate 15-20 minutes per pound, so a 15 lb turkey will take 3.5-4.5 hours at 225-275°F. Use a meat thermometer to ensure the deepest part of the breast reaches 165°F.
Q: Can I make gravy with a smoked turkey?
A: Absolutely! Smoked turkey drippings add incredible flavor to gravy. Just follow your normal gravy recipe, using the juices from the smoked bird as a flavorful base.
While mesquite and hickory are great choices for achieving an incredible depth of smoky flavor in your Thanksgiving turkey, I generally recommend caution and moderation with these strong woods, especially with poultry. Aim more for a subtle infusion of smoke rather than an overbearing blast. Experiment with a mix of lighter fruitwoods to find that ideal sweet-smoky balance that will make your holiday turkey the star of the show!
The right kinds of wood have mellower, lighter flavors
The key here is mildness. You want woods that impart delicate flavors that let the turkey itself shine. Happily, youve got several options here. Cherry wood adds a slightly sweet flavor that goes well with turkey, like how cranberry sauce is a great Thanksgiving side dish. Pecan does the same thing, except it also has a nutty quality to it.
Maple is sweet like pecan and cherry, but not as sweet. This makes it a great choice if you don’t like pecan or cherry. Apple wood can work well, too. But in this case, you have to be careful. It takes longer for apple’s mild flavor to come through, and turkey is especially likely to dry out.
There are some types of wood that you should never use to smoke turkey, though. A lot of people smoke beef with hickory and mesquite, but the heavy flavors they give turkey tend to overpower it. Even though oak is lighter than the other two, it can still be a problem. However, you can mix it with something like cherry.
Oak, Mesquite, Pecan or Hickory? Picking the Right Barbecue Wood | BBQ with Franklin | Full Episode
FAQ
What is the best wood to smoke turkey with?
Is mesquite good for smoking turkey?
Is mesquite turkey good?
Is Hickory better than Mesquite?
Mesquite has a much stronger flavor and is best reserved for cuts of beef, particularly brisket. If you’d like to experiment with mesquite without overpowering the meat, try combining it with a milder wood. Hickory is considered a medium-strength wood, one that imparts a generous smoky taste.
Is mesquite good for Turkey?
Mesquite is one of the strongest flavors of wood out there. It’s extremely robust in flavor, and when being used with meat like brisket, it needs to be. But with turkey it’s just too deep a flavor, and will overwhelm the flavors of your turkey.
Is Hickory a good substitute for mesquite wood?
Some pitmasters have even experimented with hickory for smoking fish and cheeses, but we think it overwhelms the subtle qualities of these ingredients. Mesquite is used almost exclusively for hearty cuts of beef, especially in Texas, where the flavor is renowned. In particular, brisket is one of the most popular partners for mesquite wood.
Can you use hickory wood for brisket?
Hickory is a medium-intensity wood that pairs well with pork, although we would also recommend using it when grilling chicken or beef. Mesquite has a much stronger flavor and is best reserved for cuts of beef, particularly brisket. If you’d like to experiment with mesquite without overpowering the meat, try combining it with a milder wood.
What does mesquite wood taste like?
Mesquite is a wood that produces a strong flavor. The flavor profile is bitter, sharp and strong with an earthy string flavor. Mesquite wood flavoring is easily identifiable. The flavor is trying but enjoyable, yet we recommend not use too much of this wood at first until you find your own taste.
Which Wood is best for smoking Hickory?
Oak is another classic smoking wood with a deep flavor, although in comparison to mesquite and hickory it’s a bit lighter. It’s not often associated with poultry, and it’s not difficult to see why. However, because it’s relatively softer than hickory and mesquite, it can be used when combined with cherry to create a more nuanced flavor.