As with any smoked meat (up to and including meatloaf), its important to know which woods to use to smoke turkey — and which ones you need to avoid. The common thread here is mellow vs. strong flavors. Woods that are great for turkey tend to be on the lighter side, while the ones that dont work are heavier and tend to erase the birds natural flavor.
Turkey gets a bad rap from a culinary perspective. Sure, we eat it on Thanksgiving, but a lot of people complain about it — its dry, its too hard to work with, it makes you sleepy, etc. But while its certainly a trickier cook than something like chicken, turkey can be incredibly rewarding. You just have to take your time with it — and one of the best ways you can do that is to smoke it. That slow cook preserves the birds juiciness while imbuing it with a great pop of smoke flavor.
Smoking a turkey for your next holiday feast? One of the most important decisions you’ll make is choosing the right wood Mesquite and hickory are two of the most popular woods for smoking turkey, but they each impart very different flavors Keep reading as we break down the pros, cons and best uses for mesquite vs. hickory when smoking turkey.
Mesquite and hickory woods originate from different regions of the United States, and each has distinctive characteristics that affect flavor.
Mesquite comes from the Southwestern states and Mexico. It has an intense, earthy, smokey flavor that can easily become overpowering. Hickory comes from the Eastern and Central states. It imparts a sweeter, more balanced smoke flavor.
Both woods burn hot and produce strong smoke. But their intensity means they can also lead to a bitter taste if you use too much When smoking delicate poultry like turkey, it’s crucial to use them judiciously
Mesquite Smoked Turkey: Pros, Cons and Tips
Mesquite’s bold flavor profile makes it a popular choice for smoking turkey. But it’s important to understand how to balance its intensity.
Pros
- Provides an intense, smoky flavor
- Infuses turkey with a rich, savory taste
- Burns hot for even cooking
Cons
- Can easily overpower more delicate flavors
- Higher potential for bitterness if overused
- Some find it too strong for poultry
Tips for Best Results
- Use mesquite sparingly or mix with a milder wood like apple or pecan
- Limit mesquite to 25% or less of total smoking wood
- Soak chips before adding for gentler smoke
- Keep temperature moderate (225°F to 250°F) to prevent bitterness
Hickory Smoked Turkey: Pros, Cons and Tips
Hickory is considered the classic smoking wood for turkey, though it too requires care.
Pros
- Provides rich, smoky, slightly sweet flavor
- Most popular wood for smoking turkey
- Readily available in most regions
Cons
- Can impart bitter taste if overused
- Some find flavor overpowering on poultry
- Needs lower temperature to prevent drying out
Tips for Best Results
- Use small amounts or mix with a milder fruitwood
- Soak chips before adding to smoker
- Keep temperature around 225°F to prevent drying
- Mix with apple, maple or pecan for balanced flavor
Comparing Flavors: Mesquite vs. Hickory for Turkey
When directly compared, mesquite generally has a bolder, more intense flavor, while hickory is mildly sweet with more subtle smokiness.
Mesquite can lead to a slightly drier turkey, while hickory’s higher moisture content makes it less likely to dry out the bird. But this also means hickory requires lower, slower smoking temperatures.
Ultimately, the choice comes down to your specific taste preferences and how strong a smoke flavor you want. Hickory may suit cooks looking for a more classic smoked turkey, while mesquite lovers will favor its intense southwestern style.
Best Practices for Smoking Turkey with Wood
While mesquite vs. hickory comes down to personal choice, some best practices will ensure you end up with a moist, tender and perfectly smoked turkey regardless of which wood you use.
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Use a water pan – Adding a water pan helps keep the turkey moist.
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Maintain even heat – Keep temperature steady at 225-250°F for ideal smoke absorption.
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Rotate the turkey – Rotate every 45-60 minutes for even cooking.
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Brush with oil – Baste the skin with oil to help crispiness.
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Let it rest – Allow 15+ minutes of rest time before carving for juicier meat.
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Use a meat thermometer – Smoke until the thickest part of the breast reaches 165°F.
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Try combining woods – Blending woods like hickory and apple creates a balance of sweet and smoky.
Mesquite and hickory each have their devotees in the world of smoking turkey. While hickory may be considered the more traditional choice, mesquite brings its own flair of southwestern flavor. Whichever wood you opt for, smoking a turkey is all about balance. Using too much of any strong wood risks drying out the meat or imparting bitterness. Combining woods and trying small amounts to find the right level of smokiness is the key to perfection.
The right kinds of wood have mellower, lighter flavors
The key here is mildness. You want woods that impart delicate flavors that let the turkey itself shine. Happily, youve got several options here. Cherry wood imparts a slightly sweet flavor that meshes well with turkey (similar to how cranberry sauce makes a great side at Thanksgiving). Pecan does the same thing, except it also has a nutty quality to it.
Maple has similar sweetness, but its also milder than the other two, making it a great option if youre not a fan of pecan or cherry. Apple wood can work well, too. But in this case, you have to be careful. Apple is so mild that it takes longer to impart its flavors, and turkey is especially susceptible to drying out.
There are a few woods you want to avoid at all costs when it comes to smoking turkey, though. Hickory and mesquite are great smoking woods for beef, but the flavors they impart are so heavy that they tend to overwhelm turkey. Oak is also a problem, but its lighter than the other two, so theres a caveat here in that you can use it in a blend with something like cherry.
Ask Chef Kent Rathbun- Which Is Best Mesquite Or Hickory?
FAQ
What is the best wood to use when smoking a turkey?
Is mesquite ok for turkey?
Which is better, mesquite or hickory?
What is the best flavor for smoked turkey?
Is Hickory better than Mesquite?
Mesquite has a much stronger flavor and is best reserved for cuts of beef, particularly brisket. If you’d like to experiment with mesquite without overpowering the meat, try combining it with a milder wood. Hickory is considered a medium-strength wood, one that imparts a generous smoky taste.
What is hickory & mesquite wood?
Hickory and mesquite are popular barbecue smoking woods with intense smoky flavors and thick blue smoke. But which one should you be throwing on your smoker’s coals? Discover the differences between hickory and mesquite wood chips. Mesquite wood is originally from South America.
Is Hickory a good substitute for mesquite wood?
Some pitmasters have even experimented with hickory for smoking fish and cheeses, but we think it overwhelms the subtle qualities of these ingredients. Mesquite is used almost exclusively for hearty cuts of beef, especially in Texas, where the flavor is renowned. In particular, brisket is one of the most popular partners for mesquite wood.
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.