Turkey Jerky

Turkey jerky recipe

The Spruce / Ulyana Verbytska

  • Total: 12 hrs 15 mins
  • Prep: 15 mins
  • Cook: 12 hrs
  • Yield: 10 -12 strips (5 portions)

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. If you do not own a dehydrator, you can use your oven on the lowest setting and leave the oven door slightly ajar for air circulation.

Ingredients

  • 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, sliced thin

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey jerky
    The Spruce / Ulyana Verbytska
  2. Combine liquid smoke, soy sauce, Tabasco, Worcestershire, mesquite, brown sugar, onion powder, garlic powder, and kosher salt in a large zip-top bag.

    Combine liquid smoke, soy sauce, Tabasco
    The Spruce / Ulyana Verbytska
  3. Add 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.

    Marinate meat
    The Spruce / Ulyana Verbytska
  4. Remove turkey strips from marinade and gently pat off excess moisture with a paper towel. Place strips in a single layer, with space in between, on dehydrator racks. Dehydrate until turkey jerky is leathery and chewy, but not crisp enough to snap when bent.

    Dry strips
    The Spruce / Ulyana Verbytska
  5. Store jerky in sealed bags in the refrigerator.

    Store in sealed bags
    The Spruce / Ulyana Verbytska