As with any smoked meat (up to and including meatloaf), its important to know which woods to use to smoke turkey — and which ones you need to avoid. The common thread here is mellow vs. strong flavors. Woods that are great for turkey tend to be on the lighter side, while the ones that dont work are heavier and tend to erase the birds natural flavor.
Turkey gets a bad rap from a culinary perspective. Sure, we eat it on Thanksgiving, but a lot of people complain about it — its dry, its too hard to work with, it makes you sleepy, etc. But while its certainly a trickier cook than something like chicken, turkey can be incredibly rewarding. You just have to take your time with it — and one of the best ways you can do that is to smoke it. That slow cook preserves the birds juiciness while imbuing it with a great pop of smoke flavor.
Smoking a turkey can take it from an average dish to a mouthwatering centerpiece for any occasion. When choosing the right wood, you want a subtle flavor that complements the turkey rather than overpowers it. After researching popular opinions and trying different woods myself, I’ve found that maple and fruit woods like cherry or apple produce the best smoked turkey.
Why Use Smoking Wood For Turkey?
Smoking is a way to infuse flavor and moisture into lean poultry like turkey, It also provides
- Aromatic smoke flavor
- Golden brown exterior
- Moist and tender meat
Wood smoking helps prevent the turkey from drying out. It also adds subtle notes that enhance the natural flavor instead of masking it
Best Types of Wood For Smoking Turkey
Maple
Maple is my top choice for smoking turkey. It has a mellow, slightly sweet flavor that complements poultry. Maple also provides an attractive golden color. It produces thin blue smoke that gently scents the meat over several hours.
I like to use maple alone or blend it with a fruit wood like cherry or apple This gives a nicely balanced, sweet smoke flavor Maple pairs well with a bright citrus brine or savory herb rub on the turkey.
Cherry
Cherry wood is another excellent option. It has a mild, fruity smoke that works well with poultry. Cherry gives the turkey skin a beautiful reddish color that looks great on the table.
The subtle tang of cherry smoke blends nicely with citrus or savory spices. It brings out the flavor of the rub or brine without being overpowering.
Apple
Apple wood has a sweet, delicate flavor similar to maple. It provides a nice golden color without too much tint.
Apple smoke lets the turkey shine as the star of the meal. It won’t impart too much additional flavor like hickory or mesquite might. Subtle apple smoke perfectly suits a classic herb rubbed turkey.
Other Good Wood Options
While maple, cherry, and apple are my top picks, there are several other woods that work well:
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Alder – Very mild and lightly sweet like maple. Good for enhancing the turkey’s natural flavors.
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Peach – Imparts a pleasant fruitwood flavor. Provides a light smoke.
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Pecan – Has a nutty and slightly sweet smoke. Can use alone in moderation or blended with a fruitier wood.
Woods To Avoid
Some wood flavors are too strong for poultry:
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Mesquite – This bold smoke overpowers the delicate flavor of turkey.
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Hickory – While a barbecue classic, hickory smoke is often too intense for mild meats like turkey.
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Oak – Oak smoke can impart a bitter, acrid flavor if used too heavily with poultry. Best used sparingly in a blend.
Poultry soaks up smoke readily, so moderation is key. Less is often more when it comes to wood selection for smoking turkey.
Smoking Turkey Tips
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Use chunks or chips – These provide ample smoke flavor for poultry without overwhelming it. Logs can be too much smoke.
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Try a blend – Mixing two complementary woods like maple and cherry creates a balanced flavor.
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Add smoke gradually – Start with a little smoke, then add more wood chunks over the long cook time as needed.
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Keep temperature low – Around 230-250°F lets the smoke fully permeate the meat.
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Brine first – Brining ensures the turkey stays juicy and seasoned inside despite hours of smoking.
Best Practices For Smoked Turkey
Here are some additional tips for getting the perfect smoked turkey:
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Dry brine – Rubbing the turkey with salt, herbs, and spices a day ahead improves flavor.
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Spatchcock – Removing the backbone and flattening the bird speeds cooking and creates crispy skin.
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Cook to safe temperature – Smoke the turkey to an internal temperature of 165°F in the breast and 175°F in the thigh.
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Rest before carving – Letting the turkey rest for 15-30 minutes allows the juices to redistribute through the meat.
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Carve properly – Cut diagonally across the breast to make thin, even slices. Cut legs and thighs where they meet for clean portions.
Maple, cherry, and apple wood provide the best flavor for smoking turkey. Their mellow, sweet smoke nicely complements the turkey without masking its taste.
Fruit and nut woods like peach and pecan also work well. Avoid heavy smoke from hickory or mesquite which can make the turkey bitter.
With the right wood and some practice, you can make a moist, tender, and delicious smoked turkey perfect for any special meal. Let the savory wood smoke bring out the best in turkey this holiday season.
Maple: 11
Cherry: 7
Apple: 4
Alder: 1
Peach: 2
Pecan: 2
Mesquite: 2
Hickory: 2
Oak: 2
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 imparts a slightly sweet flavor that meshes well with turkey (similar to how cranberry sauce makes a great side at Thanksgiving). Pecan does the same thing, except it also has a nutty quality to it.
Maple has similar sweetness, but its also milder than the other two, making it a great option if youre not a fan of pecan or cherry. Apple wood can work well, too. But in this case, you have to be careful. Apple is so mild that it takes longer to impart its flavors, and turkey is especially susceptible to drying out.
There are a few woods you want to avoid at all costs when it comes to smoking turkey, though. Hickory and mesquite are great smoking woods for beef, but the flavors they impart are so heavy that they tend to overwhelm turkey. Oak is also a problem, but its lighter than the other two, so theres a caveat here in that you can use it in a blend with something like cherry.
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FAQ
What is the best wood for smoking a turkey?
A touch of hickory wood gives it just the right amount of smoke flavor to penetrate deep into the turkey breast.
Is hickory or mesquite better for turkey?
Master of the Pit IMO mesquite is good for beef but too harsh for pork or poultry. Hickory can also be somewhat harsh for these if you’re using it for the full cook. If you have oak or pecan for cooking, the hickorywould be OK for flavor.
What’s the best flavor to smoke a turkey?
I recommend using hickory. It has a milder flavor than, say, mesquite or applewood, which I find can overpower the flavor of the turkey.
Is pecan good for smoking turkey?
PECAN – Sweet and mild with a flavor similar to hickory. Tasty with a subtle character. Good with poultry, beef, pork and cheese. Pecan is an all-around superior smoking wood. SWEET FRUIT WOODS – APRICOT, PLUM, PEACH, NECTARINE – Great on most white or pink meats, including chicken, turkey, pork and fish.