How to makeTurkey Jerky

Making turkey jerky at home is a great way to create a healthy, high-protein snack. Here’s a step-by-step guide to help you make turkey jerky from scratch:

Ingredients:

• 2 pounds of turkey breast (boneless, skinless)
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar (or honey for a healthier option)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/2 teaspoon ground mustard (optional, for extra flavor)
• 1/4 teaspoon salt (optional, depending on how salty your soy sauce is)
• 1 tablespoon liquid smoke (optional, for a smoky flavor)

Equipment:

• Sharp knife for slicing the turkey
• Resealable plastic bags or shallow dish for marinating
• Dehydrator or oven (you can also use a smoker)

---

Instructions:

1. Prepare the Turkey:

• Trim any excess fat off the turkey breast. Fat can spoil and make your jerky greasy, so it’s important to remove it.
• Slice the turkey against the grain into thin strips, about 1/4-inch thick. If the turkey breast is too thick, you can freeze it for 1–2 hours to make slicing easier.

2. Make the Marinade:

• In a bowl, mix together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, paprika, black pepper, red pepper flakes, ground mustard, salt, and liquid smoke (if using).
• Stir until the sugar has dissolved and everything is well combined.

3. Marinate the Turkey:

• Place the turkey strips in a resealable plastic bag or shallow dish.
• Pour the marinade over the turkey, making sure the strips are fully coated.
• Seal the bag (or cover the dish) and refrigerate for at least 4 hours, but ideally 12–24 hours for the best flavor.

4. Prepare the Dehydrator or Oven:

Using a Dehydrator:

• Set your dehydrator to 160°F (71°C). Place the marinated turkey strips on the dehydrator trays in a single layer, ensuring they aren’t overlapping.
• Dehydrate for about 4–6 hours, checking for doneness at the 4-hour mark. The jerky is done when it’s dry but still flexible (not brittle).

Using an Oven:

• Preheat your oven to 170°F (77°C). If your oven doesn’t go that low, set it to the lowest possible temperature.
• Line a baking sheet with aluminum foil to catch any drips, and place a cooling rack on top of it.
• Arrange the turkey strips in a single layer on the cooling rack. This allows air to circulate around the meat for even drying.
• Prop the oven door open slightly with a wooden spoon to allow moisture to escape. This helps the jerky dry out.
• Bake the jerky for 3–6 hours, flipping the strips halfway through. Check the jerky at the 3-hour mark for doneness. It should be dry and firm, with a slight bend but not snap.

5. Check for Doneness:

• The jerky is done when it’s dry and leathery, but still slightly bendable. It should not snap in half.
• If you want a bit of chew, remove it on the earlier side of the drying process. If you prefer it crispier, leave it a little longer.

6. Store the Jerky:

• Let the jerky cool completely before storing.
• Store your homemade turkey jerky in an airtight container, vacuum-sealed bag, or zip-top bag. It can last 1–2 weeks at room temperature or 1–2 months in the refrigerator.

Tips for Best Results:

• Thin, uniform slices ensure even drying and better texture.
• Marinate for longer if you want a more intense flavor.
• Experiment with flavors by adding other spices like cayenne pepper, chili powder, or even citrus zest for a unique twist.
• Test your jerky’s texture before storing. If you feel it’s too soft or moist, give it a bit more drying time to ensure it’s fully dehydrated.

Enjoy your homemade turkey jerky!