FOOD NEWS
Selecting The Right Wood To Smoke Turkey Makes All The Difference
By C.A. Pinkham
Smoking turkey preserves the bird's juiciness while imbuing it with a great pop of smoke flavor. To achieve this, you should choose wood with lighter, mellower flavors.
Cherry wood imparts a slightly sweet flavor that meshes well with turkey. Pecan does the same thing while adding a nutty quality.
Maple has a similar sweetness but is milder than the other two, making it a great option if you're not a fan of pecan or cherry.
Apple wood can work well, too. However, it is so mild that it takes longer to impart its flavors, and turkey is especially susceptible to drying out.
You can also use oak wood if you use it in a blend with something like cherry, but you should avoid hickory and mesquite because their heavy flavors will overwhelm turkey meat.