Apricot Smoked Turkey

[Pete Z]

I got a little apricot form my uncle (he owns an orchard) and finally got to use some of it. The turkey was a solution-enhanced bird that I got on sale last Thanksgiving. I used three or four small to medium sized wood chunks and the level of smoke was just right. The apricot smoke was very enjoyable and light - I definitely recommend it for poultry. I'd have to have it side-by-side with some of the other fruit woods to see if I could really discern a huge difference between them. Don't know how many people have access to apricot, but it is worth picking up if you can get it.
Has anybody used it enough to recommmend it over apple or some other fruitwood?

 

[Larry Wolfe]

Beautiful turkey Pete! I've never tried apricot wood, but I'd sure like to now!!

 

[Toby Keil]

Nice job Pete that looks great!

 

[Tom Chips]

I have tried it a few times before, and have liked it. A little BBQ store in Yuba City California, that is now closed, used to carry all sorts of bags or fruit wood. It was in chip form, and of course, ridiculously overpriced. But it was worth a try.

Hope it turned out well.

 

[michele p]

Looks great! Makes me want to do a turkey now, it has been a while.

 

[Sean S.]

what a gorgeous looking bird!

 

[Bryan S]

Nice looking turkey. Apricot wood is good anlong with pear, plum, peach, apple, cherry, mulberry, orange, lemon, and grapefruit. They all are close to one another and you can't go wrong with any of them on poultry. All the fruit woods work so well with poultry. I have used them all and my favorite is cherry for the red color it imparts on the poultry and apple as my second favorite.