The mild flavor of turkey makes a perfect starting point in this turkey jerky recipe. Turkey is also lower in fat than beef jerky, making it a healthier option for some. Feel free to adjust the spices to suit your own tastes.
Simply marinate in liquid smoke, Worcestershire sauce, soy sauce, mesquite flavoring, brown sugar, and spices for a day before dehydrating. If you do not own a food dehydrator, you can use your oven on the lowest setting and leave the oven door slightly ajar to encourage air circulation.
Turkey jerky makes a delicious, high-protein snack. Pack it up for a hike, long car ride, or simply keep it on hand for when hunger strikes.
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- 1 tablespoon liquid smoke
- 2 tablespoons soy sauce
- 1/4 teaspoon Tabasco sauce (to taste)
- 1/3 cup Worcestershire sauce
- 1 1/2 teaspoons mesquite flavoring liquid
- 2 teaspoons light brown sugar (packed)
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 pound turkey meat (skinless and boneless, sliced thin)
Gather the ingredients.
Combine the liquid smoke, soy sauce, Tabasco, Worcestershire, mesquite, brown sugar, onion powder, garlic powder, and kosher salt in a large zip-top bag.
Add thinly-sliced turkey strips to the marinade, seal, and squish to coat all the meat. Re-open the bag, squeeze out all the air, re-seal, and refrigerate 12 to 24 hours.
Remove the turkey strips from marinade and gently pat off excess moisture with a paper towel.
Dehydrate until the turkey jerky is leathery and chewy, but not crisp enough to snap when bent.
Place the marinated strips in a single layer, with space in between, on dehydrator racks.
Store the jerky in sealed bags in the refrigerator.
A dehydrator works best for drying meat and other foods. If you want to try the oven method, turn your oven to the lowest possible setting. Prop open the door so that it doesn't get too hot and cook the meat.