Smoking a turkey can add incredible depth of flavor and produces moist, tender meat when done properly. The key is choosing the right kind of wood chips to use in your smoker. There are a few main options for wood chips that work well for smoking turkey, each imparting slightly different flavor notes. Typically, fruit woods like apple, cherry, and pecan are good choices, as are maple and hickory. Ultimately, it comes down to personal preference. Experimenting with different types of wood chips can help find your favorite.
Main Types of Wood Chips for Smoking Turkey
Fruit Woods
Fruit tree wood chips like apple, cherry, peach, and pecan are milder woods that provide a delicate, slightly sweet smoke flavor. The fruit essences permeate the turkey meat, giving it a subtle fruit-smoked taste. These types of wood are often used for smoking chicken and turkey because they complement the mild flavor of poultry nicely without overpowering it.
| Fruit Wood | Flavor Notes |
|---|---|
| Apple | Mild, sweet, fruity |
| Cherry | Hint of cherry, sweet |
| Peach | Mild, subtle fruitiness |
| Pecan | Nutty, rich, mild |
Apple wood chips are one of the most popular choices for smoking turkey. Apple wood lends a delicate sweetness and tangy fruit flavor that complements the turkey beautifully. It’s mild enough not to overwhelm the delicate flavor of the turkey yet imparts a lovely aromatic fruit-wood smoked essence.
Cherry wood chips also infuse a delicate fruitiness in the meat with hints of cherry sweetness. Pecan lends a more robust, nutty richness that pairs splendidly with poultry. Overall, fruit woods provide an excellent balance of sweet, delicate smoke that brings out the best in turkey.
Maple
Maple wood chips have a mellow, earthy-sweet flavor that goes great with turkey. The smoke from maple wood permeates the meat with subtle maple syrup notes. It’s more robust than fruit woods but not overpowering. The rich maple essence gives the turkey a lovely mild smokiness and beautiful caramelized exterior. It’s an excellent all-around wood for smoking poultry.
Hickory
Hickory wood chips impart a strong, smoky bacon-like flavor. It has a more assertive smoke profile compared to fruit woods and maple. The bold smoky essence of hickory wood can stand up to the hearty flavors of dark turkey meat. It pairs especially well with smoked turkey legs. Too much hickory smoke, however, can make turkey taste overly bitter so it’s best used in moderation. A blend of hickory with fruit woods allows the smoky taste to come through without dominating.
Other Wood Options
While fruit woods, maple and hickory are the most common for smoking turkey, there are a few other wood chip varieties that work well:
Oak – Provides a medium-intensity smoke that’s slightly nutty and earthy. Imparts a beautiful browned exterior.
Alder – Has a delicate, sweet, woody smoke flavor. Subtly enhances poultry without overwhelming it.
Mesquite – Strong, thick smoke with an intense smoky flavor. Best used sparingly in turkey smoke blends.
Pecan – As a nut wood, it gives a rich, mild smoke flavor that complements poultry beautifully.
Wood Chips to Avoid
Some wood chips are too strong or impart a bitter taste and should be avoided for smoking turkey:
– Cedar – Overwhelmingly strong, bitter taste
– Pine – Imparts a turpentine-like flavor
– Spruce – Burns very hot and fast, making temperature control difficult
– Redwood – Leaves a bitter, acidic taste
– Any resinous woods like fir, hemlock, cypress
The heavy, resinous smoke from these woods overpowers the delicate turkey flavor in an unpleasant way. It’s best to stick to milder fruit and nut woods for the ideal sweet smoke flavor.
How Much Wood to Use
When smoking a whole turkey, you’ll need a decent amount of wood chips – around 2-3 cups is typical for a 12-15 lb turkey smoked for 2-3 hours. It’s important not to skimp on the wood or the smoke flavor won’t penetrate fully.
Aim to replenish the wood chips in your smoker every 45-60 minutes to maintain consistent smoke. Simply add another 1/2 cup of wood chips directly onto the hot coals each time. Keep the temperature steady at 225-250°F throughout the entire smoke.
Use wood chip boxes, foil pouches or an iron cast smoker box to prevent excessive flare-ups from loose wood chips. This helps control the smoke and temperature. Always soak wood chips in water for 30-60 minutes before using to lower the combustion rate.
Best Wood Chip Blends
While single wood varieties work well, blending 2 or 3 types of wood chips creates more complex, layered smoke flavors. Some great wood combinations for smoking turkey include:
Apple + Cherry – Mild, fruity essence with a hint of cherry sweetness.
Pecan + Hickory – Nutty and smoky with a rich blend of flavors.
Maple + Apple – Sweet, delicate smoke with maple and fruity notes.
Cherry + Maple – Mildly sweet blend with fruit and earthy maple flavors.
Apple + Mesquite – Mesquite tones down the apple’s sweetness for a balanced smoke.
Get creative with wood chip blends to find your favorite flavor profile for smoking turkey. The options are endless!
Preparing Turkey for Smoking
Proper preparation is key for smoking a juicy, delicious turkey:
Brining – Soak turkey in a saltwater brine 12-24 hours before smoking. This seasoned solution deeply flavors and tenderizes the meat, helping it stay juicy.
Dry rub – Coat turkey with a flavorful dry rub before smoking. Try cracked pepper, brown sugar, paprika, garlic and onion powders, salt and other dried herbs. Gently loosen the skin to rub spices directly onto the meat.
Trussing – Use kitchen twine to truss up the turkey legs and wings tightly against the body. This keeps everything neatly compact for even cooking.
Monitor temperature – Insert a meat thermometer into the thickest part of the breast and thigh, without touching the bone. This monitors the temperature so you don’t overcook the turkey.
Maintaining Proper Smoker Temperature
The key to juicy smoked turkey is maintaining a steady, low temperature of 225-250°F in your smoker. This slow cooking allows the smoke to deeply penetrate for intense flavor. Some tips:
- Use a smoker thermometer placed at turkey level to monitor the interior temperature.
- Keep the smoker vents open halfway to regulate airflow.
- Don’t peek at the turkey too frequently, which lets heat escape.
- Add fresh wood chips every 45-60 minutes for consistent smoke.
- Don’t overcrowd the smoker – leave some space around the turkey.
It can take some trial and error to get the ideal temperature dialed in for your particular smoker. Play around with the vent openings, quantity of wood chips and their soak time until you find the right balance.
How Long to Smoke a Turkey
Smoking times can vary based on the size of your turkey, but these general guidelines will ensure perfect results:
| Turkey Weight | Total Smoking Time |
|---|---|
| 12-15 lbs | 2.5 – 3 hours |
| 16-18 lbs | 3.5 – 4 hours |
| 19-22 lbs | 4.5 – 5 hours |
Calculate about 30 minutes of smoking time per pound, but use a meat thermometer for the most accurate doneness. The turkey is ready when the breast meat reaches 165°F and the thighs reach 175°F. Avoid peeking at the turkey too often to keep the heat consistent.
Finishing the Turkey
For the best flavor, finish off the smoked turkey indirect heat on the grill for the last 30-60 minutes:
- Get the grill up to medium-high heat, around 400°F.
- Place turkey over indirect heat, away from the hot grates.
- Close the grill lid to circulate heat evenly.
- Monitor temperature until breast and thighs reach optimal doneness.
- Rotate turkey every 15 minutes for even browning.
This allows the skin to get beautifully crispy and golden brown without overcooking the meat. Let turkey rest 15-20 minutes before slicing for juicy, tender texture.
Common Smoking Mistakes
It’s easy to mess up your first attempt at smoking a turkey. Avoid these common pitfalls:
- Not brining – Skipping brining leads to dry, bland turkey.
- Using too much wood – Too much smoke can make turkey bitter and acrid.
- Letting temperature spike – Don’t peek! Opening the smoker cools it down.
- Smoking too fast – Low and slow is key – never above 275°F.
- Overcooking – Use a meat thermometer for perfect 165°F doneness.
- Forgetting to rest – Letting turkey rest ensures juicy meat.
Mastering smoking turkey takes some practice. Keep notes each time on what works to dial in the ideal process.
Seasonings that Complement Smoked Turkey
Complement the incredible flavor of smoked turkey with these delicious seasonings:
- Cajun seasoning – Paprika, garlic, cayenne, black pepper, onion, oregano
- Jamaican jerk seasoning – Brown sugar, allspice, garlic, thyme, cinnamon
- Citrus herb rub – Lemon zest, rosemary, sage, garlic, orange zest
- Spicy dry rub – Chili powder, cumin, brown sugar, cayenne, garlic powder
- Herbes de Provence – Savory, rosemary, thyme, oregano, lavender
Experiment with wet brines and dry rubs using your favorite herbs, spices and citrus to complement the smoked flavor.
Serving Smoked Turkey
Cutting smoked turkey properly ensures everyone gets juicy slices with crispy skin:
- Use an electric knife for clean slices through smoked meat.
- Cut straight down along one side of the breast bone.
- Make a horizontal cut above the wing to remove it.
- Continue making vertical slices along the breast.
- Cut the thigh by slicing into the hip joint then down.
- Cut the legs at the knee joint.
Arrange sliced turkey on a platter with thighs, legs, wings and white/dark meat. Serve with bbq sauce, cranberry sauce and gravy. Enjoy the incredible smoked turkey flavor!
Storing Leftover Smoked Turkey
To store leftover smoked turkey:
- Allow turkey to cool completely, then refrigerate within 2 hours.
- Divide meat into shallow containers for quick chilling.
- Use turkey within 3-4 days.
- Freeze sliced turkey in air-tight bags for 2-3 months.
- Make broth from the turkey carcass. Cool and freeze.
Smoked turkey also makes amazing sandwiches, casseroles, soups, salads, and other delicious leftover meals.
Conclusion
Smoking a turkey may seem intimidating but with the right wood chips and technique, you can make an incredible centerpiece for your holiday table. Fruit woods like apple, maple and pecan impart mild, sweet smoke while hickory provides bold bacon flavor. Maintain a steady 225-250°F in your smoker for 2-5 hours depending on weight. Use a thermometer to ensure perfect doneness. Finishing over indirect grill heat crisps the skin beautifully. Master these tips and you’ll be rewarded with juicy, tender and aromatic wood-smoked turkey.