When it comes to smoking turkey, choosing the right wood chips can make all the difference in developing the perfect smoky flavor. The key is understanding what flavor profile each type of wood contributes. Here’s a quick rundown of some of the most popular woods for smoking turkey along with their characteristics:
Mesquite
Mesquite wood chips impart a strong, earthy smoke flavor. This bold flavor works well for many meats, but can sometimes overpower more delicate poultry like turkey. Mesquite smoke can give the turkey a deep, rich flavor, but use it sparingly unless you want an intense smoky taste.
Hickory
Hickory is considered the classic wood for smoking turkey and other poultry. It produces a savory, robust smoke that enhances the natural flavor of the turkey without overpowering it. Hickory smoke has a bacon-like quality that coats the turkey, giving it a sweet, wood-fired taste.
Apple
Apple wood chips impart a milder, sweeter smoke flavor. Apple smoke allows more of the natural turkey flavor to come through while giving it a subtle fruity aroma and taste. It’s an excellent choice if you want just a hint of smoke without dominating the turkey’s flavor.
Cherry
Like apple, cherry wood also provides a delicate, fruity smoke that’s slightly tangy and sweet. Cherry smoke gives turkey a unique flavor nuance. It works well when blended with other wood chips, especially apple or maple.
Maple
Maple smoke has an understated, woodsy aroma that subtly enhances poultry. It gives turkey a rich, rounded smoky quality that isn’t overbearing. Many barbecue aficionados recommend using maple wood chips when smoking turkey, either alone or blended with other woods like hickory or cherry.
Pecan
Pecan wood produces a mildly nutty, sweet smoke flavor. It’s another excellent choice for accenting the natural flavor of turkey without masking it. Pecan smoke imparts subtle woody undertones that complement poultry.
Alder
Alder wood smoke has a delicate flavor that enhances lighter meats like turkey and chicken. It gives a clean, subtle smoky taste that doesn’t dominate the dish. Alder lets the natural flavors of the turkey shine through while giving it a gentle kiss of smoke.
Oak
Oak, particularly white oak, is another versatile wood for smoking. It has a mellow flavor that subtly permeates the turkey. Oak smoke accents turkey without overpowering its flavor. Use oak alone or blended with fruitwoods.
How Much Wood to Use
When smoking a whole turkey, a good rule of thumb is 1-2 cups of wood chips, replenishing as needed during the long cooking time. You want thin blue smoke consistently circulating around the turkey. Too much smoke can make the turkey taste bitter. If you see thick, billowing smoke, cut back on the wood chips. It takes some trial and error to find the right wood chip balance for your smoker.
Best Wood Chip Combos for Turkey
While single wood varieties like hickory or cherry produce excellent results, layering flavors with a combo of woods makes the smoke even more dynamic. Here are some recommended mixes:
- Hickory and Cherry – Classic smoke flavor with added fruitwood tang
- Maple and Apple – Mild, sweet smoke
- Oak and Pecan – Woodsy undertones with nutty nuance
- Alder and Maple – Subtle smoke enhancement
Wood Chips vs. Chunks
Wood chips burn and smolder faster than larger chunks. Chips are a better choice for hot-smoking poultry like turkey when you want consistent smoke generation over a shorter cook time. For longer BBQ smoking sessions, wood chunks last longer and produce more subtle smoke.
How to Use Wood Chips
Soaking wood chips before use moderates their burn rate and makes the smoke last longer. Place chips in water for at least 30 minutes (some pros soak for 1-2 hours). Drain, then scatter soaked chips over hot charcoal or gas flame. For electric smokers, put chips in the designated chip box or foil pouch.
Another option is using a smoker box or tube to hold the wood chips. This gives you more control over the smoke. Fill the container with chips and place it right on the grates or as close to the heating element as possible. Only expose chips to direct heat right before smoking to avoid burn up.
Judging Smoke Color
The ideal smoke color for BBQ is thin and blue. Billowing white or black smoke means potential trouble:
- White smoke – Not enough oxygen reaching wood, incomplete combustion
- Black smoke – Wood is burning up, could produce a bitter taste
- Blue smoke – Perfect for even smoke flavor
Manage air intake to maintain steady, thin blue smoke for the best results.
Turkey Smoking Times & Temps
Low and slow is key for smoker turkey. Use these general time and temp guidelines for whole birds:
| Turkey Weight | Smoker Temp | Approx. Total Time |
|---|---|---|
| 8 to 12 lbs | 225°F – 250°F | 3 – 4 hours |
| 12 to 16 lbs | 225°F – 250°F | 4 – 5 hours |
| 16 to 20 lbs | 225°F – 250°F | 5 – 6 hours |
| 20 to 24 lbs | 225°F – 250°F | 6 – 8 hours |
Maintain even heat and thin smoke the entire time. Rotate turkey at halftime for even cooking. Let turkey rest 15-30 minutes before carving.
Turkey Safety Tips
Due to the low, slow cooking, smoking turkey requires extra care. Follow these tips for a safely smoked bird:
- Thaw turkey completely in fridge before smoking
- Prep and preheat smoker properly before cooking
- Keep turkey refrigerated until smoker reaches desired temp
- Use food thermometer to check doneness – safe minimum is 165°F in thickest part of breast/thigh
- Never let raw or smoked turkey sit at room temp for more than 2 hours total
- Refrigerate or freeze leftovers within 2 hours of cooking
- When reheating, cook to 165°F internal temperature
Brining for Added Juiciness
Soaking turkey in a saltwater brine before smoking helps ensure a juicy, well-seasoned bird. Dissolve 1 cup salt in 4 quarts of water or cider. Submerge turkey, keeping it cold. Brine 8-24 hours depending on size. Rinse, pat dry, and season turkey before smoking. Brining makes the meat a bit salty, so adjust any rubs accordingly.
Injection Smoking Method
Another option is injecting a brine directly into the turkey flesh. This seasons the meat from the inside out and keeps it extra moist during smoking. There are many commercial injection marinades, or make your own. Inject about 1 1/2 oz of solution into each pound of turkey in key areas like the breasts and thighs.
Spice Rubs for Smoked Turkey
A good dry rub adds another layer of flavor. Apply the spice blend 1-3 days before smoking so it has time to penetrate deep into the meat. Try mixes with paprika, garlic, mustard, celery seed, salt, pepper, chili powder, cumin, and more. Get creative blending sweet and savory spices to complement the smoke.
Basting While Cooking
Regularly mopping the turkey with a flavorful basting liquid keeps it moist during smoking. Combine broth, vinegar, barbecue sauce, oil, herbs, citrus juice, or other liquids to create a tasty mop sauce. Baste every 45-60 minutes, taking care not to knock off the rub.
Wood Smoking on a Charcoal Grill
You don’t need a fancy smoker to make delicious smoked turkey. A kettle grill can be easily converted into a makeshift smoker. Set up banked charcoal on one side and put a foil pouch of soaked wood chips right on the coals. Place turkey on the opposite side, add more chips as needed, and keep the vents open just enough to maintain 225-250°F.
Electric Smoker Tips
Electric smokers provide a simple, consistent way to smoke turkey with minimal effort. Place wood chips in the loader box or foil pouch. For even smoking, position turkey in center of the smoker, away from the heating element. Top up chips 30-45 minutes to sustain thin smoke.
Pellet Smoker Guidelines
Pellet smokers combine the convenience of an electric smoker with the flavor of real wood burning. Turkey can go directly on the grill grates. Most pellet grills have a temperature dial – set it to 225-250°F for low, slow smoking. Use a mild pellet flavor to avoid oversmoking the turkey.
Vertical Propane Smoker Instructions
Propane smokers allow lots of meat capacity and precise temperature control. Place turkey on one of the middle racks, away from direct flame. Maintain steady heat around 235°F. Follow manufacturer guidelines for wood chip amounts in the smoker box or foil packet.
Conclusion
The key to amazing smoked turkey is low, slow cooking with the right kind of wood chips or chunks. Soak chips prior and use a combination of woods for layered smoke flavor. Maintain thin blue smoke at 225-250°F for a perfectly juicy and tender smoked turkey.