What wood do you like when smoking turkey?

[Aaron Lucas]

what are your woods of choice when smoking turkey
Last week I did 100 percent cherry and it was wildly good

lightish smoke flavor

Today I’m thinking of experimenting with hickory/ apple combo.

Anyone else have any preferences or go to’s??

This is only my second turkey smoke

 

[Jim Lampe]

your choice is ideal
and your experiment is perfect

I use apple and hickory together quite often
I did a rotisserie turkey on Thanksgiving Day with apple and I will repeat it again on Christmas Day

 

[Chris Allingham]

I use apple or cherry, or two parts apple to one part cherry.

 

[John B]

Apple only here, we like smoke to be a secondary flavor on turkey.

 

[Michael Richards]

I like pecan on turkey! But I have not tried Cherry which I want to do.

 

[Aaron Lucas]

updates
Apple / hickory is a winner too

a bit less delicate than the cherry wood but the right kinda “more Smokey”


just used a couple chunks to achieve smoked turkey goodness

and for my northern California bbq friends I’ve found kinders boxed brine to be a fairly easy all in one turkey seasoning solution.

And free range diestel turkeys
Seem to go half price after holidays

 

[JimK]

Apple and cherry here - either on their own or in combination.

 

[Kevin L (NKY)]

Apple,cherry and pecan can use alone or combo mix to your taste.

 

[Rich Dahl]

Apple & Cherry combination, like the color the cherry gives the bird.

 

[BrianCal]

Last one I did, I used Apple, tasted good, but in my log book my notes said “use stronger wood next time” so going to try the apple/hickory mix suggested here

 

[Joe T Gomez]

I have used peach with cherry good taste

 

[ChuckO]

Mesquite Charcoal. I use WinCo's Brand which is probably made by Kingsford. It was $5 for a 18LBS bag, but recently it's gone up to $8

https://imgur.com/ko9Uxne

 

[Kevin L (NKY)]

Mesquite Charcoal. I use WinCo's Brand which is probably made by Kingsford. It was $5 for a 18LBS bag, but recently it's gone up to $8

https://imgur.com/ko9Uxne

Beautiful bird Chuck, love the color you get with a Roti.
I bet that had great flavor.

 

[Karl Quist]

I use cherry, sometimes with a little hickory mixed in if I have some left from the summer.

 

[G Mouser]

I user cherry and apple. Cherry gives is a nice dark brown, tanned, look

 

[Pat G]

Pecan for us.

 

[Timothy F. Lewis]

Cherry

 

[Bob H.]

Just apple from the tree in my yard.

 

[Brian Thomas]

I haven't tried peach yet so may do that this year. Another possibility is maple.

 

[Gib Gibson]

I did peach a few years ago and did a brine and spritzed with peach wine. Turned out pretty well. I might do cherry this year if I can find the wood. If not, it'll probably be apple with just a touch of hickory