Is Cherry Wood Good For Smoking Turkey?

Cherry wood is one of the most popular choices for smoking turkey. Its sweet and mild fruity flavor pairs perfectly with poultry without overpowering it. But is it the best wood for your turkey smoking needs? Let’s take a closer look at cherry wood and other fruit woods to see if they are good options for smoking turkey.

Why Use Fruit Woods for Poultry?

Fruit woods like cherry, apple, peach, and pecan are good for smoking lighter meats like poultry because of their delicate, sweet flavors. Heavy smoke woods like hickory, oak, and mesquite can easily overwhelm the subtle flavors of turkey or chicken. The milder fruit woods allow the natural flavors of the poultry to shine through while adding a touch of sweetness and fruit essence.

Of all the fruit woods, cherry and apple are considered the top choices for smoking turkey. The other fruit woods can work too, but may be a bit stronger in flavor. Always opt for lighter fruit woods over heavy smoke woods when smoking poultry.

What Makes Cherry Wood a Great Choice?

There are several reasons why cherry wood is consistently ranked as one of the best woods for smoking turkey:

• Mild and sweet flavor – Cherry wood smoke has a mild sweetness similar to the fruit itself This subtle flavor complements poultry beautifully without masking its natural flavors The sweetness also balances nicely with any savory rubs or sauces,

• Enhances browning – The smoke from cherry wood promotes caramelization and browning on the turkey skin leading to a gorgeous mahogany color. This appetizing hue is harder to achieve with some other fruit woods.

• Easy to find – Cherry wood chips and chunks are widely available at grocery stores and hardware shops. You won’t have to hunt down an obscure specialty wood to enjoy its benefits.

• Burns evenly – Quality cherry wood burns evenly and produces a thin blue smoke. This makes it easy to keep your smoker temperature consistent throughout the long turkey smoking time. Uneven burning can lead to bitterness.

• No overpowering flavor – Even after hours of smoking, cherry wood doesn’t make the turkey taste overly smoky. The fruit essence comes through without dominating the natural flavors.

Cherry Wood Smoking Tips

Follow these tips when using cherry wood to smoke your turkey

• Use cherry wood chunks rather than chips. The longer burn time helps keep the temperature steady.

• Avoid soaked wood. Soaking can lead to a harsh, bitter smoke flavor.

• Add a small amount of hickory along with the cherry for an extra smoky flavor layer. But use hickory sparingly to prevent bitterness.

• Mix in pecan or maple wood for more sweetness and nuttiness if desired. Cherry can be too mild on its own for some.

• Try adding cherry wood smoke only during the last hour if you want just a hint of flavor without dominating the turkey.

• Use a mixture of cherry and apple wood to enjoy the benefits of both. Apple brings more subtle fruit essence.

• Add cherry wood throughout the entire multi-hour smoking time for maximum flavor infusion.

• Skip the brine if using a strong cherry wood brined turkey. The extra salt and sugar may clash with the smoke.

• Pat the turkey dry before smoking to help the smoke adhere better to the skin for enhanced coloring and flavor.

The ideal cherry wood amount will depend on your specific smoker and length of smoking time. Start with a few chunks and add more as needed to maintain a thin, steady smoke.

Other Good Fruit Woods for Smoking Turkey

While cherry may be the most popular, don’t overlook other fruit woods that can impart delicious flavor to smoked turkey:

Apple Wood

Apple wood gives a very delicate, subtle sweetness. The mild fruit flavor won’t overwhelm the turkey like heavier smoke woods can. It provides a nice balance with savory rubs. Apple also helps produce a browned, attractive looking turkey. Due to the very light flavor, apple wood is best mixed with cherry or another fruit wood.

Pecan Wood

Pecan wood has a nuttiness that gives it a more robust, deeper flavor than cherry or apple. It definitely makes its presence known. The rich sweetness enhances browning on the turkey skin. Use pecan sparingly or mix it with a lighter fruit wood so as not to overpower the turkey.

Peach Wood

Like other stone fruits, peach wood lends a sweet, aromatic flavor. It’s more mild than pecan but not as delicate as apple. Peach provides a nice compromise between enhancing flavor and allowing the turkey’s natural tastes to still be the star.

Maple Wood

Maple wood is another good option for a slightly bolder, sweeter fruit wood smoke flavor. The subtle maple syrup essence comes through beautifully. Maple mixes well with lighter fruit woods like apple and imparts gorgeous color.

Woods to Avoid for Smoking Turkey

Stick with milder fruit woods and avoid these types of wood when smoking turkey:

• Hickory – The robust, bacon-like flavor will completely overwhelm the delicate turkey.

• Mesquite – Much too strong smoke flavor for poultry. It’s best reserved for red meat.

• Oak – Oak can work in small amounts combined with fruit woods but alone it will dominate the taste.

• Alder – This Pacific Northwest wood has a distinctly earthy flavor not best suited to turkey.

The strong wood aromas and essences from these woods will overtake the subtle flavors of turkey. At best, they can be used very sparingly in fruit wood blends. But skip them altogether if you don’t want too much smoke.

Is Cherry Wood Right for You?

Cherry wood checks off all the boxes that matter for smoking turkey. It produces a gorgeous mahogany bird with sweet, fruity flavor that doesn’t overwhelm. Other fruit woods can work too, but you can’t go wrong with the classic cherry smoke essence.

If you like a bolder flavor, try mixing in some pecan or maple. For an extra smoky kick, add a dash of hickory or oak. But use a delicate hand with the heavier woods. Let the mild cherry flavor take the lead to perfectly complement the turkey.

Smoking a turkey is a long process, so you want wood that burns steadily without bitterness. Quality cherry wood chips and chunks provide a reliable, consistent smoke. The fruit essences infuse the meat with appetizing sweetness.

While experimenting with different fruit woods can be fun, cherry remains the safe, classic choice. For the juiciest, most flavorful smoked turkey with gorgeous color, cherry wood is definitely one of the best. Its sweet and subtle smoke lets the turkey be the star of your meal.

Frequently Asked Questions About Cherry Wood and Turkey

How much cherry wood should I use to smoke a turkey?

A good rule of thumb is 1⁄2 to 1 ounce of wood per pound of turkey. So for a 15 lb turkey, use around 8 to 15 ounces of wood. Stick to the lower end if using a very smoky wood like hickory in your blend. Add more as needed, but avoid dense smoke.

Should I soak cherry wood before smoking turkey?

Soaking is controversial, but I don’t recommend it. Dry wood burns best for thin blue smoke. Soaked wood can smolder and release dirty smoke. The water may also prevent flavor compounds from being released.

What temperature should I smoke turkey at with cherry wood?

Aim for 225°F to 275°F smoker temperature when using cherry or other fruit woods. Smoke for around 30 minutes per pound of turkey. Keep the temp steady for even smoke infusion.

How can I get more smoke flavor when using cherry wood?

Try adding extra wood during the last 30-60 minutes for an intense flavor boost at the end. You can also finish over direct heat on a grill for bonus smokiness from drippings. Injecting the turkey with broth infuses it with flavor too.

Why does my cherry smoked turkey taste bitter?

Bitter smoke flavor is often caused by using low quality wood, soaked wood, improper storage, or uneven burning temperatures. Make sure your wood burns steadily with thin blue smoke, and avoid density or billowing smoke.

Can I use cherry wood pellets for smoking turkey?

Yes, cherry pellets work well, though you may need to mix with a heavier wood like oak for more smoke flavor. Use a tube smoker and run the pellets at a lower heat. Soak pellets first for 30 minutes before use to prevent burning.

How does cherry wood compare to pecan or other fruit woods?

Cherry provides a nice balance of subtle flavor that enhances the natural turkey taste. Pecan and maple have a much bolder presence. Apple is more delicate than cherry. Feel free to experiment to find your favorite!