How do I choose the right wood for smoking turkey?

Question

Thanksgiving is around the corner, and Christmas is not too far behind. I am eagerly wanting to smoke a turkey for the holidays. I either plan to choose (in order of preference) between apple, cherry, or maple. Not so much hickory. In any case, I am oblivious how to pick the wood.

Does it have to be kiln-dried, "seasoned" or "green": low or high moisture? I do plan on pre-soaking my wood. But I wouldn't know if green wood produces a better tasting smoke than a moisture free kiln-dried wood.

Also, is it okay to use wood that has has bark, or must it come from the heart? I was told that using bark produces bitter smoke, then again another source says that it doesn't matter because over-smoking is what caused the bitterness.

This is in regards to those particular woods I'm interested in. Unless someone has a conviction to use otherwise, please do tell. Thanks in advance!

Answer 1

I also recomend a brine for turkey. As for the wood, any one of those would be good. I don't think the bark makes a difference and agree that oversmoking may be the culprit. I do not use green wood as in freshly cut from a live tree. It does not burn properly.
Kiln dryed is not necessary and is a waste of money, you would definitly have to soak or it will burn hot and produce little smoke. I use mostly pecan, I get all I want free but also use apple and have a good supply of maple from a freinds tree that was removed.

Answer 2

Best Wood For Smoking Turkey

Answer 3

I'm happy to see apple wood on your list. One of my neighbours uses apple wood to smoke chicken, ham and turkey. I don't eat ham. But I've had the chicken and turkey and it's always delicious! He uses kiln dried wood and soaks it first. For the ham, he also throws in a few cinnamon sticks, also soaked.

He's also used Mesquite wood on the chicken and turkey as well as Maple on the hams and turkeys. But I like the flavour the apple wood produces on the turkey best. That would be my first choice.

Answer 4

MMG --- I have been smoking different
meats for several years. I use apple wood for Turkey and Chicken, a combination of
Apple and Hickory for ham and Hickory for summer sausage. I always brine the Turkey
and Chicken . Using
4 -- qt's. water -- {chlorine free}
1 1/2 c kosher salt
3/4 c -- brown sugar
2 -- tbl spoons coarsely cracked peppercorns
5 to 8 cloves garlic {depending on size}
5 bay leaves crumbled coarsely
mix all brine ingredients in a stainless steel
pan until salt and sugar is dissolved. add 1 qt
ice. Place in FRIG. Until 35 to 37*F
Place prepared Turkey in plastic bag. I use
a turkey baking bag for this step.Place
bagged turkey in a pot or plastic container.
I bought a small plastic trash can for this step.Add brine to turkey and tie top of bag .
LEAVE IN FRIG. OVER NIGHT. NEXT am. rinse turkey under running water drain
pat dry and start the smoking process.
I hope I have helped you jim b

Answer 5

Personally I have never smoked one but I was told that those who have used Apple wood.
I am a big fan of Alton Brown of Foodnetwork so check out his recipe for Brine for turkey.
Personally I use a brine for chicken and pork. The meat is wonderful, moist and tender. I made some extra thick pork chops last week after brining them. My coworkers went wild and raved about the flavor, tenderness and moistness. of the meat.

Answer 6

I would probably go with the apple. Green wood is better and bark makes no dif. I would also brine the turkey before smoking.

Answer 7

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Answer 8

SMOKED WHOLE TURKEY 1 (12 to 14-pound) turkey 2 cups firmly packed brown sugar 2 cups hot water 1 1/2 cups coarse salt 2 1/2 quarts cold water 2 tsp peppercorns 5 large bay leaves 3 large cloves garlic, halved 2 cups Chablis or other dry white wine Remove giblets and neck from turkey; reserve for other uses. Rinse thoroughly with cold water; pat dry and set aside. Combine brown sugar, hot water and salt in large stock pot, stirring until sugar dissolves. Stir in next 4 ingredients. Carefully place turkey in stock pot, turning to coat. Cover and refrigerate overnight, turning and basting with brine solution occasionally. Remove turkey from brine, and rinse thoroughly with cold water; pat dry. Discard brine solution. Prepare charcoal fire in smoker according to manufacturer's instructions. Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood chips over hot charcoal. Place water pan in smoker, and pour in wine. Add enough hot water to fill pan. Place turkey on food rack, breast side down; prop body cavity open to permit air circulation. Cover with smoked lid; smoke 6 to 7 hours, refilling water pan with additional water, if needed. (Time may vary with outdoor temperature and individual smoker.) Turkey is done when drumsticks are easy to move or meat thermometer registers 180 degrees. Let stand at least 15 minutes before carving; or cool to room temperature and chill. Yield: 24 to 28 servings. NOTE: Brining adds to the authenticity of the flavor but is not absolutely necessary. The turkey is soaked overnight in a salt water solution that includes seasonings. If you choose to omit brining, season the turkey with salt, pepper, garlic and herbs.)

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Answer 9

Apple is the traditional wood for turkey and ham and will make it absolutely delicious. Enjoy your holiday and your good food and God bless!!

Answer 10

Apple and Pecan woods. I perfer to mix woods for different flavors. Try it to suit your taste.