Turkey jerky is lean, light and takes a marinade well. This version uses soy sauce, a little honey and black pepper. Poultry needs one extra safety step, so read the heating step closely.
The recipe
Ingredients
- 2 lb boneless, skinless turkey breast, trimmed of any fat
- 1/2 cup low-sodium soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 tsp coarse black pepper, plus more for topping
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne (optional)
Steps
- Freeze the turkey breast for 1–2 hours until firm but not frozen solid so it slices cleanly.
- Slice the turkey 1/8 to 1/4 inch thick. Keep the slices even so they dry at the same rate.
- Whisk the soy sauce, Worcestershire, honey, lemon juice, pepper, garlic powder, onion powder, paprika, thyme and cayenne in a bowl.
- Put the turkey in a zip-top bag, pour in the marinade, press out the air and refrigerate 6–12 hours, flipping the bag once.
- Drain the strips and pat them dry with paper towels.
- Heat the strips to 165°F before drying: lay them on a rack set in a sheet pan and bake in a 275°F oven for about 10–15 minutes. Check the thickest strip with an instant-read thermometer.
- Move the strips to dehydrator trays in a single layer with space between them. Sprinkle with a little more black pepper. For a smoky version, smoke the heated strips at 160–180°F for 1–2 hours with apple or cherry wood first, then move them to the trays.
- Dry at 160°F (or your dehydrator's highest setting, at least 145°F) for 4–6 hours, until a strip bends and cracks without snapping.
- Blot off any moisture, let the jerky cool completely, then store it in an airtight bag or jar.
Why the 165°F step matters
Poultry has a higher safe temperature than beef. The USDA says poultry jerky should reach 165°F before or at the start of drying. A dehydrator's gentle heat may dry the meat before it gets hot enough to kill bacteria, so the short oven step takes care of that first. If your dehydrator reaches 165°F and you can confirm the meat temperature with a thermometer, you can do this step in the dehydrator instead. See the USDA's jerky and food safety page for the full guidance.
A good meat thermometer makes this easy. Check the thickest strip, not the thinnest.
Pick the right turkey
Use boneless, skinless turkey breast. It's very lean, so it dries well and keeps longer. Skip thighs and skin, since fat doesn't dry and can go rancid. Some stores sell turkey breast tenderloins, which are also a good choice and easy to slice.
How to tell it's done
Pull a strip, let it cool for five minutes, then bend it. It should bend and crack on the surface without breaking in two. Turkey jerky often dries a bit faster than beef, so start checking at about 3 hours. If a strip still feels soft or wet in the middle, give the batch another 30–60 minutes.
Storage
- Room temperature in an airtight bag: about 1–2 weeks.
- Refrigerator: 1–2 months.
- Freezer: up to a year.
Variations
Herb and pepper: skip the honey and add 1 tsp of the poultry rub to the marinade.
Teriyaki: use the marinade from our teriyaki beef jerky on turkey breast. Just keep the 165°F heat step.
Sweet chili: add 2 tbsp sweet chili sauce and a pinch of red pepper flakes.
Gear for this recipe
- A dehydrator with a rear fan for even drying
- An instant-read thermometer for the 165°F check
- A sharp slicing knife
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