Is Mesquite Wood Good for Smoking Turkey?

Smoking turkeys or other large birds is a great way to cook them without drying them out and to add some serious flavor to the meat.

Naturally, the type of turkey you intend to use is the first decision you must make when smoking one. The type of wood you’ll be using and the flavor you want it to impart, however, are very close behind.

Personally, we like the rich color and sweet-smoky flavor of cherry wood with a hint of hickory.

But, the type of wood you use will depend on your preferences, so rather than dictating a single best option, we’ll present you with all of your options.

What are the best types of wood for smoking turkey?

As we’ve already discussed, various woods have unique flavor profiles that pair well with turkey. Some of the most common choices include:

One of the most popular woods for smoking meat, pecans give your turkey meat a wonderful balance of sweetness, smokiness, and sharpness.

Pecan is a little more robust than many of the fruitwoods we’ll talk about later, but it still has a delicious depth of flavor and subtle nuttiness.

We advise against adding hickory to it the first time you smoke it due to its deep flavor, although you may do so with apple or cherry. The combination of two potent woods can give the turkey meat an unpleasant, harsh, sour taste.

However, you can always add a small amount of mesquite or hickory shavings to increase the volume if you want a stronger smokey flavor after your first smoke.

Your smoked turkey will taste more earthy and spicy with the addition of maplewood, without overpowering the meat’s flavor.

Smoking over maple can help you bring out the flavors of any strong herbal flavors in a rub that you’re already using.

The meat is also given a beautiful golden color and a sweetness that is almost honey-like by the maple’s sweeter smoke.

Cherry makes a delicious smoking wood, and it can be further enhanced with rubs, marinades, or small amounts of other wood.

Cherry pellets are used in our pellet grill turkey recipe because they add a mild flavor that is highly palatable.

As we’ve already indicated, we enjoy combining cherrywood and hickory to give the turkey meat a deeper, more complex smoky flavor.

Using cherrywood also gives your turkey a beautiful red-brown color when it comes out of the smoker, which is another fantastic advantage.

One of the list’s more subdued woods is Apple. Applewood, which has been smoking for a long time, gives the turkey a delicately sweet flavor that complements the earthiness of the meat.

But, the flavor can be extremely subtle, so you’ll need to smoke your turkey for a longer period of time to taste it.

The only drawback is that you will have to give your bird some extra attention, making sure the meat doesn’t dry out by always having an apple juice or water spray bottle nearby.

Less dense than some of the denser woods on our list, alder adds a rich, earthy, smoky flavor that isn’t quite as strong as that of hickory, oak, or mesquite.

Because of this, it’s a useful tool to have on hand because it can be used to balance out stronger woods or amplify milder woods like apple or maple.

Hickory is a great conventional smoking wood that almost all smokers will use. But because it’s so potent, it’s more frequently used for barbecuing than for smoking chicken.

But one of the best things about smoking is that you don’t have to limit yourself to a single kind of wood. You can use fruitwood, such as an apple or cherry, to trim your hickory and add a rich, smoky flavor and deep brown color to your turkey without overpowering the flavor.

Oak, which is more frequently used in European smoking, is similar to hickory in that it offers a deep, smokey flavor that, if not used sparingly, can easily become overwhelming.

One advantage of using oak is that, when used sparingly, red oak varieties give the meat a very striking reddish tint and blend beautifully with cherrywood.

Mesquite, another powerful wood, offers the most intense flavors of smoke and spice. It’s best to stay away from this one because mesquite, which is frequently used in barbecue from the Southwest, can quickly overpower the flavor of turkey and leave an unpleasant bitter taste if used in excess.

Q: Is mesquite bad for smoking turkey?

A: The flavor of mesquite wood is very strong and can overpower the turkey’s flavor. It is advised that you reserve it for heartier BBQ meats and use lighter wood when smoking turkey.

Mesquite Smoked Turkey

FAQ

Can you smoke a turkey with mesquite?

What is the best wood to smoke a turkey?

Is mesquite smoked turkey good?

What meat is best smoked with mesquite wood?

Can you smoke Turkey with mesquite?

Mesquite is another smoking wood to avoid when smoking turkey. It has a very strong, bold flavor that can make your meat taste bitter. You can mix in a little mesquite, but use it sparingly. Mixing and matching different woods can be a fun way to experiment with different flavors when smoking turkey.

Is mesquite good for Turkey?

Mesquite is one of the strongest flavors of wood out there. It’s extremely robust in flavor, and when being used with meat like brisket, it needs to be. But with turkey it’s just too deep a flavor, and will overwhelm the flavors of your turkey.

What wood should I use to smoke a Turkey?

This article will discuss the top woods to use to smoke turkey and what makes them so great. The most ideal wood for smoked turkey includes Alderwood, Applewood, Cherrywood, Hickory, Maplewood, Mesquite, Oak, Peachwood, and Pecan Wood. These smoking wood types all have different smoking times, flavors, and intensities.

Can you smoke a Turkey with maple wood chips?

Maplewood lends a spicy, earthy flavor to your smoked turkey, enriching the taste without overshadowing it. Particularly well-suited to herbal rubs, smoking with maple also adds a honey-like flavor to your turkey. For the best results, we recommend Camerons Smoking Maple Wood Chips.