How to Make Turkey Jerky

Making your own turkey jerky is a rewarding process that allows you to control the flavor and ingredients. Follow this guide for a delicious, high-protein snack.

I. PreparationA. Ingredients and Equipment

Gather all the necessary components before starting the process.

Item	Quantity	Notes
Turkey Breast	2-3 lbs	Use a lean cut
Soy Sauce	1/2 cup	Low-sodium preferred
Worcestershire Sauce	1/4 cup
Liquid Smoke	1 tsp	Optional, for smoky flavor
Brown Sugar	2 tbsp	Adjust to desired sweetness
Black Pepper	1 tbsp	Freshly ground is best
Garlic Powder	1 tsp
Onion Powder	1 tsp
Red Pepper Flakes	1/2 tsp	Adjust for heat
Ziploc Bag	1	Gallon size
Dehydrator or Oven	1	See drying instructions
Sharp Knife	1	For slicing

B. Slicing the Turkey

Proper slicing is crucial for optimal jerky texture.

1. Partially Freeze the Turkey: Place the turkey breast in the freezer for 30–60 minutes. This will firm the meat, making it much easier to slice thinly and consistently.
2. Slice Thinly: Slice the turkey against the grain into strips approximately 1/8 to 1/4-inch thick. Slicing against the grain results in a more tender, less chewy jerky.
3. Trim Fat: Remove any visible fat from the slices. Fat will spoil quickly and reduce the shelf life of your jerky.

II. Marinating

The marinade is what gives the jerky its flavor.

1. Mix the Marinade: In a bowl, whisk together the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, black pepper, garlic powder, onion powder, and red pepper flakes until the sugar is dissolved.
2. Marinate the Turkey: Place the sliced turkey strips into the Ziploc bag. Pour the marinade over the meat, ensuring every piece is coated.
3. Refrigerate: Seal the bag, pressing out as much air as possible. Place the bag in the refrigerator to marinate for a minimum of 6 hours, but ideally for 12–24 hours, rotating the bag a few times to redistribute the marinade.

III. Drying

You can use either a food dehydrator or an oven.

A. Using a Food Dehydrator

1. Pat Dry: Remove the turkey from the marinade and pat the strips thoroughly dry with paper towels. Excess moisture will prolong the drying time.
2. Arrange: Lay the strips in a single layer on the dehydrator trays, ensuring none of the pieces overlap.
3. Dehydrate: Set the dehydrator to 160°F (71°C). Dehydrate for 4–8 hours, checking for doneness after 4 hours.

B. Using an Oven

1. Prepare Racks: Preheat your oven to its lowest setting, typically 170°F (77°C) or 200°F (93°C). Line a baking sheet with foil to catch drips.
2. Arrange: Lay the turkey strips on an oven-safe cooling rack placed over the prepared baking sheet.
3. Dehydrate: Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dry for 6–10 hours, checking for doneness after 6 hours.

IV. Testing for Doneness and StorageA. Testing

Jerky is done when it is dry but still pliable.

• A good test is to remove a piece and let it cool. When you bend it, it should crack but not break, and there should be no moisture visible.
• The jerky should have a leathery, chewy texture.

B. Storage

Once fully dried, allow the jerky to cool completely before storing.

• Store the cooled jerky in an airtight container or a new Ziploc bag.
• Shelf Life: Properly dried and stored jerky can last for 1–2 months at room temperature. For longer storage, you may freeze the jerky.