This is our review for the best wood for smoking turkey.
If you’re like most people, the only time you’ve ever smoked a turkey was when you were trying to impress your in-laws. And it probably didn’t turn out very well.
Smoking a turkey is an art form, and if you want to do it right, you need to use the right wood. And the best wood for smoking turkey is one that leaves you with a great tasting bird with overwhelming the overall flavor.
Personally, I have gotten delicious results with a mix of apple and hickory for many years.
Some people might be inclined to just use whatever they have on hand, but using the right wood can make all the difference in the world when it comes to the final product.
So what’s the best wood for smoking a turkey?
Keep reading to find out!
Contents
Why Add Smoke At All
Smoke adds a level of flavor and tenderness you can’t beat.
Smoked turkey has a depth and richness that is unmatched by any other cooking method. The key is to use high-quality wood and to cook the turkey low and slow.
This allows the smoke to penetrate deeply into the meat, giving it that characteristic flavor.
As for tenderness, the smoke helps to break down the tough fibers in the meat, making it super juicy and delicious.
So, if you like great flavor and tenderness, smoking your turkey is the way to go.
Best Wood for Smoking Turkey Listed
When it comes to smoking a turkey, not all woods are created equal. The best woods for smoking a turkey are those that are subtle in flavor but still provide enough of a flavor punch to be noticeable.
Fruitwoods like apple or cherry work well for this purpose. These woods will give the turkey a slight fruity flavor that compliments the natural flavors of the turkey.
1. Apple
When it comes to smoking a turkey, apple wood is one of the best woods to use. The fruitiness of the apple flavor pairs well with the rich flavor of turkey, and the smoke will help to keep the meat moist and juicy.
In addition, apple wood is a medium-density wood, so it burns evenly and slowly, providing plenty of time for the flavor to infuse into the meat.
It is relatively easy to find and is typically less expensive than other types of smoking wood.
Top Pick
- Made from real heat-treated wood
- Subtle sweet flavor
- 4 lb. bag
- Great for poultry, game birds & pork
2. Cherry
Cherry wood is one of the most popular woods for smoking meats. The flavor profile of cherry wood is sweet and fruity, making it a good choice for poultry.
When smoking a turkey, the cherry flavor will complement the flavor of the meat without overpowering it. Cherry wood is also relatively easy to find, making it a good choice for those who are new to smoking meats.
However, it is important to note that cherry wood can burn quickly, so it is important to monitor the fire carefully. For best results, use cherry wood in conjunction with other hardwoods, such as oak or hickory.
Top Pick
- Real heat treated wood
- Subtle fruity flavor
- Goes great with fish, poultry, pork, and vegetables
- 4 lb. bag
3. Pecan
As any southerner knows, there’s nothing quite like a pecan-smoked turkey. The sweet and nutty flavor of the pecan wood infuses the meat, resulting in a juicy and flavorful bird.
Pecan also burns hot and evenly, which helps to produce a juicy, tender bird.
Top Pick
- Made from real heat-treated wood
- Rich and sweet flavor
- Great for poultry, fish, pork, lamb & beef
- 4 lb. bag
4. Maple
Maple is a hardwood with a relatively high sugar content, which gives it a sweet flavor that pairs well with poultry. When used for smoking, maple wood imparts a subtle sweetness to the meat.
When smoking a turkey with maple wood, you’ll want to use a light hand. Too much smoke can quickly overwhelm the delicate flavor of the bird.
To get the best flavor, use only freshly-cut maple wood that has been aged for at least six months.
Top Pick
- Made of 100% natural raw timber that is precision cut and kiln dried
- Ignites quickly and com-busts completely to create a delicate smoky flavor.
- Pairs well with poultry, seafood, pork, vegetables and cheeses
- 5 lb. bag
5. Peach
When it comes to smoking a turkey, there’s no flavor profile quite like peach wood. Although peach wood is often overlooked by BBQ enthusiasts when it comes to cooking low and slow, the fruitiness of the wood pairs perfectly with the rich flavor of turkey.
The key is to use only a small amount of wood, as too much can make the meat bitter. Peach wood can be mixed with other fruit woods to develop your own customized flavor.
This will help to prevent the wood from burning too quickly and will give your turkey a more subtle flavor.
Top Pick
- Made from real heat-treated wood
- Adds a sweet and fruity flavor
- Great for poultry, fish, pork, and vegetables
- 180 cubic inch bag
6. Alder
Alder wood is often used for smoking fish. It imparts a delicate flavor that compliments seafood perfectly. However, did you know that alder wood is also excellent for smoking turkey?
The subtle flavor of alder pairs well with the rich flavor of turkey.
The flavor profile of alder wood is similar to that of hickory or mesquite, with a slightly sweet and nutty flavor.
Use a moderate amount of smoke so that the flavor of the wood does not overwhelm the flavor of the bird – too much smoke will make the turkey taste bitter.
Top Pick
- Works with gas grills, charcoal grills, and smoker boxes.
- Ignites quickly and com-busts completely to create a delicate smoky flavor
- Pairs well with poultry, seafood, and pork.
- 2 lb. bag
7. Hickory
When it comes to smoking meat, hickory wood is often considered the gold standard. But it should be used sparingly when smoking turkey. For best results mix it with a fruitwood (apple, cherry, or peach) to mellow out the flavor.
Hickory imparts a strong, unmistakable flavor that many home cooks aspire to achieve. Hickory wood is dense and oily, which helps it to produce a lot of smoke.
The resulting flavor profile is rich and savory, with subtle notes of bacon and nuts. Mixing it with apple can add a touch of sweetness and and take the overall flavor to the next level.
Top Pick
- Made from real heat-treated wood
- Rich subtly sweet flavor
- Great for poultry, pork and beef
- 4 lb. bag
8. Oak
Oak has a flavor profile similar to that of hickory.
It is a hardwood with a strong flavor, making it perfect for smoking most meats. But it can quickly overpower the flavor of turkey if too much is used.
It is best to combine oak with a fruitwood to prevent it from overwhelming the flavor of the bird.
Top Pick
- Charcoal, gas, or electric grill ready
- Heat treated to eliminate and prevent pests, mold, or rot
- 180 cubic Inches per package
Woods to Avoid When Smoking Turkey
There are certain woods you should avoid. They can give your turkey an unpleasant flavor, making it not possible to eat. In addition, some of these woods can be toxic and pose a serious health risk.
So, what is definitely not the best wood for smoking turkey?
Some of the more popular woods to stay away from are given below:
- Mesquite
- Cedar
- Cypress
- Elm
- Eucalyptus
- Fir
- Pine
- Redwood
- Spruce
Let’s look at a couple of these.
Mesquite
Mesquite wood delivers a very strong flavor. It can quickly overpower the subtle flavor of turkey, leaving a bitter taste. It is not really suited for poultry and should be avoided for turkey.
Cedar
Cedar imparts a strong flavor to the meat, making it unsuitable for smoking. In addition, cedar is also toxic. If you eat food smoked with cedar, you will put your health at risk.
Eucalyptus
Eucalyptus imparts a strong minty flavor to the meat. In addition, eucalyptus is toxic and can cause serious health problems also.
Pine
Pine imparts a strong flavor to the meat. In addition, pine is also toxic. Like cedar and eucalyptus, pine can endanger your health if you smoke your turkey with pine wood.
Wood Chips, Chunks, Logs or Pellets
When it comes to smoked turkey, there are four main types of wood: chips, chunks, logs and pellets. Each type has its own unique benefits and drawbacks.
Wood Chips
Wood chips are the smallest type of wood, and they can be used to smoked turkey very quickly. However, they also burn very quickly, so you need to be careful not to overdo it.
They are the best option if you have a propane gas or electric smoker.
For a charcoal or gas grills, simply wrap the wood chips in aluminum foil. Put holes in the foil and place over the fire. This will increase your smoke time.
Wood Chunks
Chunks are a bit bigger than chips, so they burn for a longer period of time. This makes them ideal for smoking larger cuts of meat.
Wood chunks are the best choice if you are using a charcoal smoker or grill to smoke your turkey.
Wood Logs
Logs are the biggest type of wood, and they can provide a lot of smoke flavor. However, they can be difficult to light and keep lit.
Wood Pellets
Pellets are made from compressed sawdust, and they burn very evenly. This makes them easy to use, but they can be more expensive than other types of wood.
They should be used in offset smokers. But your smoker has to be large enough for the logs to fit inside.
Pitmaster Tips for Smoking Turkey
Smoking a turkey is a great way to infuse it with flavor and make it extra moist and juicy. Here are some experts tips on smoking turkey to help you smoke the perfect bird:
- Buy Fresh For Better Flavor.
- Prep the Turkey Properly Before Brining/Seasoning.
- Brine the Turkey to Keep It Tender.
- Go For a Savory Seasoning (But Not Too Much)
- Don’t Stuff the Turkey.
- Be Careful With the Wood.
- Don’t Forget a Drip Pan
- Monitor the Meat Temperature
- Don’t Be Afraid of Some Pink Turkey Meat
- Use a Rotisserie Attachment if Possible
Additional details are provided in the following video clip.
Where to Get Your Smoke Wood
There are three main options for sourcing wood: local, online, and store-bought.
Local options are usually the cheapest and most convenient, as you can simply gather wood from your own backyard or a nearby forest. But if you do get some fresh-cut wood, make sure the wood is properly seasoned before using.
If you don’t have access to local wood, the next best option is to buy it online. There are many reputable vendors who sell high-quality wood for smoking meat, and the prices are usually very reasonable.
Finally, if you’re in a pinch, you can always buy wood from your local department or grocery store. Most stores that sell grilling supplies will also carry wood chips or chunks for smoking.
Wrapping It Up
We provide the best wood for smoking turkey in this post.
The best wood for smoking turkey is really a personal preference. You can’t go wrong if you use pecan wood or a fruitwood like cherry or apple. Even alder or maple will will give you fantastic results.
No matter what your preference is, you are certain to be satisfied with the listed options.
So get your smoking wood today before you smoke your next turkey. And, read our meat smoking guide for the recommended smoking time and temperature to ensure your bird tastes great in the end.
FAQ
What’s the best temperature to smoke turkey at?
The ideal temperature for smoking turkey is between 225 and 250 degrees Fahrenheit. This low and slow cooking method allows the meat to absorb the smoke flavor while remaining moist and tender.
How often do you add wood when smoking a turkey?
It depends on the type of smoker you are using and the temperature you are smoking at. In general, it is best to add wood every 30-60 minutes when smoking a turkey.
