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Category: Turkey Jerky Recipes

Learn to make turkey jerky like a pro and astound your friends and family! Here you will find dozens of detailed tutorials covering all you need to know for dozens of jerky recipes.

Recipes include flavors such as sweet, savory, spicy, peppery, and salty; plenty of types for everyone in your family to enjoy.

Peruvian jerky on plate with tomatoes, rice and french fries

Poppin’ Peruvian Turkey Jerky

The great flavors of Peruvian cuisine packed into a fantastic tasting turkey jerky, you can’t go wrong with homemade turkey jerky!

Peruvian Turkey jerky on a plate with rice and french fries

My wife traveled to Peru many years ago and was the brains behind this recipe. She fell in love with the food and wanted to make a jerky that would remind her of that amazing trip.

Slicing the Meat

I made this recipe out of Turkey, but this would also work great with beef. Start with turkey breast, it can be purchased at your local grocer store.

Turkey breast in packaging for making jerky

Turkey breast is extremely lean and works great for jerky. Slice the turkey breast in 1/4″ wide strips trimming any visible fat away from the meat to prevent spoilage of the jerky. Fat spoils faster than meat, so getting off as much fat now will really extend the life of your jerky. 

Turkey breast sliced for jerky on cutting board

Make sure you slice the strips the same thickness, this way all the jerky strips will finish dehydrating at the same time. Wrapping the turkey breast in saran wrap and partially freezing for 1-2 hours will help harden the meat and make slicing even strips easier. 

Making The Marinade

This recipe has some great tasting Serrano peppers that give it that little pop! When using peppers, I like to use my Vitamix blender to chop them small and fully incorporate them into the recipe. 

Combine all the marinade ingredients in the VitaMix Blender and blend until the peppers are totally chopped to little bits.

Serrano peppers in blender for jerky marinade

The blender really allows the peppers to be a part of the marinade opposed to just pieces floating around in the marinade. Those seeds have flavor coated on them as well and give the jerky a nice kick. 

Serrano peppers blended in blender for jerky

Pour the marinade into a ziplock bag and add the earlier sliced turkey strips. Mix everything around so all the strips are evenly covered. Allow the turkey to marinate for 6-24 hours in the refrigerator.

The longer the better! Do NOT marinate the meat at room temperature, always marinate in the fridge to prevent the meat from spoiling.

Turkey marinating in peruvian jerky seasoning

Don’t those peppered covered turkey strips look good?! You know this is going to be some great tasting jerky….

Related Page: Dozens of Great Tasting Jerky Recipes – Click Here

Drying The Jerky

Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this turkey for a total of 20 hours before straining. The longer the marinade process, the more intense flavor the jerky will have! 

Turkey jerky straining in colander before drying

Before adding the meat to your dehydrator, oven, or smoker; lay out paper towels placing the meat strips on top. Pat dry the strips to remove even more of the excess marinade. This step will help speed up the drying process and prevent the meat from being ‘sticky’ after it has finished drying.

Turkey jerky drying on paper towels

If your dehydrator does not reach 165°F, pre-heat the meat in your oven to kill any potential bacteria from the jerky. 

Turkey jerky on oven racks

I pre-heated the turkey in my oven on an oven rack. It took 20 minutes at 300°F to reach an internal temperature of 165°F. If you have the turkey directly on the pan, the cooking time will be closer to 10 minutes. Heating this way will change the consistency of the jerky making it a little harder and not as tender.

turkey jerky on dehydrator trays ready to dry

After pre-heating the strips, I placed them on my Nesco Dehydrator trays to be dehydrated. I dehydrated these for a total of 4 hours at 145°F. I would recommend taking a piece out and letting it dry to room temperature every so often and checking to see if it is done. Four hours was just about perfect for these pieces of jerky.

You can also use your oven or smoker to make this jerky. For more in depth instructions on drying your jerky, check out my Jerky Making Methods Page.

Related Page: Dehydrator Reviews – Click Here

Testing For When The Jerky Is Finished

While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. 

Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.

Finished turkey jerky bent showing white fibers with plate of tomatoes and fries in the background

If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours.

I liked the spice from the Serrano peppers, they give the jerky that POP that it needs. The citrus flavor from the lime and a small sweetness from the sugar round out this turkey jerky giving it an amazing flavor.

Peruvian jerky on plate with tomatoes, rice and french fries

Storing Jerky

To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Use a blender to get the most flavor out of the Serrano Peppers

Instagram Request Box

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

Peruvian jerky on plate with tomatoes, rice and french fries
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Poppin Peruvian Turkey Jerky

The great flavors of Peruvian cuisine packed into a fantastic tasting turkey jerky, you can't go wrong with homemade turkey jerky!

Course Snack
Cuisine American
Keyword Jerky, peruvian, Serrano Peppers, Turkey Jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 108 kcal
Author Will

Ingredients

Lean Turkey Breast

Marinade

  • 3/4 cup chicken broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp garlic powder
  • 1 tbsp lime juice
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tbsp granulated sugar
  • 1 tsp horseradish
  • 3 serrano peppers
  • 1 tsp liquid smoke applewood
  • 1/4 tsp curing salt Optional

Instructions

  1. Combine all of the marinade ingredients in a blender and blend well. Transfer to a ziplock bag.

  2. Trim all visible fat from the turkey breast and slice ¼" strips

  3. Add sliced turkey breast to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  4. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  5. Pre-heat oven to 300F.
  6. Place turkey strips on a baking rack on top of a aluminum foil lined baking sheet.
  7. Bake in the oven for 20 minutes or until the strips reach an internal temperature of 165F.

  8. Remove from the oven and dry with you favorite jerky making method. I used my Nesco Dehydrator and dried for 4 hours at 145F.

  9. The jerky is finished when it bends and cracks, but does not break in half. Allow to cool for an hour before storing in an air tight container.

Recipe Notes

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Use a blender to fully chop up peppers and incorporate into the marinade
Nutrition Facts
Poppin Peruvian Turkey Jerky
Amount Per Serving (70 g)
Calories 108 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 49mg16%
Sodium 905mg39%
Potassium 259mg7%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
Vitamin A 150IU3%
Vitamin C 5mg6%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Citrus Bourbon with american flag and bourbon with lemon

Citrus Bourbon Turkey Jerky

With July 4th just days away, some real American jerky is in order to celebrate the birth of a new nation! That only means one thing, Bourbon…

Citrus Bourbon Jerky with american flag with glass of bourbon

I picked up a bottle of Bourbon a couple of weeks ago to drink with some friends and figured it would make some great jerky.

So why Bourbon? Why is that associated with 4th of July? Well Bourbon can ONLY be made in the United States. If it is made anywhere else in the world, it can not be labeled Bourbon.

Slicing the Meat

I made this recipe out of Turkey, but this would also work great with beef. Start with turkey breast, it can be purchased at your local grocer store.

Turkey breast in packaging

Turkey breast is extremely lean and works great for jerky. Slice the turkey breast in 1/4″ wide strips trimming any visible fat away from the meat to prevent spoilage of the jerky. Fat spoils faster than meat, so getting off as much fat now will really extend the life of your jerky. 

Turkey breast sliced for jerky on cutting board

Make sure you slice the strips the same thickness, this way all the jerky strips will finish dehydrating at the same time. Wrapping the turkey breast in saran wrap and partially freezing for 1-2 hours will help harden the meat and make slicing even strips easier. 

Making The Marinade

This is a fun marinade to make… Mainly because you can drink the BEST ingredient. No, i’m not talking about the orange juice, I’m talking about the Legent Bourbon.

Legent Bourbon

Bourbon is a huge part of American history. So the Birthday of the United States deserves a recipe that features something that can only be produced in America. This particular bourbon is unique because it was made by a Jim Beam master distiller who partnered with a Japanese blender.

Even though this is the star of the marinade, other great ingredients such as orange juice, lemon juice, worcestershire sauce, and red pepper flakes also make this jerky the great tasting snack it is.

Citrus Bourbon Marinating

Combine all the ingredients in a bowl or ziplock bag and mix well. Since this recipe does not have any whole peppers, blending in a blender is not needed.

Related Page: Dozens of Great Tasting Jerky Recipes – Click Here

Add the earlier sliced meat strips to the marinade and mix around so all the strips are evenly covered. Allow the strips to marinate for 6-24 hours in the refrigerator. The longer the better! Do NOT marinate the meat at room temperature, always marinate in the fridge to prevent the meat from spoiling.

Drying The Jerky

Once the meat has finished marinating, strain any excess marinade in a colander. I marinated this turkey for a total of 20 hours before straining. The longer the marinade process, the more intense flavor the jerky will have! 

Citrus Bourbon Strained

Before adding the meat to your dehydrator, oven, or smoker; lay out paper towels placing the meat strips on top. Pat dry the strips to remove even more of the excess marinade. This step will help speed up the drying process and prevent the meat from being ‘sticky’ after it has finished drying.

Bourbon jerky on paper towels

If your dehydrator does not reach 165°F, pre-heat the meat in your oven to kill any potential bacteria from the jerky. 

Citrus Bourbon Jerky on oven rack

I pre-heated the turkey in my oven on an oven rack. It took 20 minutes at 300°F to reach an internal temperature of 165°F. If you have the turkey directly on the pan, the cooking time will be closer to 10 minutes. Heating this way will change the consistency of the jerky making it a little harder and not as tender.

Bourbon jerky on dehydrator tray

After pre-heating the strips, I placed them on my Nesco Dehydrator trays to be dehydrated. I dehydrated these for a total of 4 hours at 145°F. I would recommend taking a piece out and letting it dry to room temperature every so often and checking to see if it is done. Four hours was just about perfect for these pieces of jerky.

You can also use your oven or smoker to make this jerky. For more in depth instructions on drying your jerky, check out my Jerky Making Methods Page.

Related Page: Dehydrator Reviews – Click Here

Testing For When The Jerky Is Finished

While drying the jerky, you want to start testing to see if it has finished at about the 3-4 hour mark. Take a piece of jerky out of the dehydrator, oven, or smoker and allow it to cool for 5 minutes to room temperature. 

Bend the jerky in half; it should bend and crack but not break in half. You will also see white fibers in the meat. The fibers are really visible when a piece is ripped in half.

Citrus Bourbon bending

If the jerky is not finished, continue drying for another hour and repeat the same process until the jerky is finished. 90% of the jerky i make is finished within 4-6 hours when using a dehydrator or oven and 6-9 hours when using a smoker. If pre-heating the meat in the oven, drying time can be as little as 2.5 hours.

The jerky turned out really good. An intense citrus flavor from the lemon and orange juice really shines in this meat snack. The bourbon is nice and subtle, not too intense and overpowering. This very light, citrus, and sweet jerky is something you definitely need to make for your upcoming 4th of July party!

Citrus Bourbon Jerky with flag and bourbon in a glass

Storing Jerky

To make the jerky last as long as possible, curing salt will really help along with keeping in air tight containers. I have put together a page on storing jerky and steps you can take to make your jerky have an extended shelf life. Check it out!

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Use your favorite Bourbon to tailor the taste of this jerky to your liking

Instagram Request Box

For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

Citrus Bourbon with american flag and bourbon with lemon
0 from 0 votes
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Citrus Bourbon Turkey Jerky

Intense citrus, sweet, and bourbon flavor makes this such an amazing tasting jerky you will never want to share.

Course Snack
Cuisine American
Keyword bourbon, Jerky, Turkey Jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 173 kcal
Author Will

Ingredients

Lean Turkey Breast

Marinade

  • 1/2 cup orange juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup bourbon
  • 3 tbsp worcestershire sauce
  • 1 tbsp spicy brown mustard
  • 1 tbsp lemon juice
  • 3 tbsp brown sugar
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp curing salt Optional

Instructions

  1. Combine all of the ingredients in a bowl or ziplock bag and mix well.
  2. Trim all visible fat from the turkey breast and slice ¼" strips

  3. Add sliced turkey breast to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  4. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  5. Pre-heat oven to 300F.
  6. Place turkey strips on a baking rack on top of a aluminum foil lined baking sheet.
  7. Bake in the oven for 20 minutes or until the strips reach an internal temperature of 165F.

  8. Remove from the oven and dry with you favorite jerky making method. I used my Nesco Dehydrator and dried for 4 hours at 145F.

  9. The jerky is finished when it bends and cracks, but does not break in half. Allow to cool for an hour before storing in an air tight container.

Recipe Notes

Old Pro Tips:

  • Trim all fat from the meat before marinating for longer lasting jerky once it’s finished drying
  • Use curing salt or celery juice powder to extend the life of the jerky
  • Marinate closer to 24 hours for the most intense flavor
  • Use your favorite Bourbon to tailor the taste of this jerky to your liking
Nutrition Facts
Citrus Bourbon Turkey Jerky
Amount Per Serving (1 g)
Calories 173 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 49mg16%
Sodium 909mg40%
Potassium 369mg11%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 10g11%
Protein 20g40%
Vitamin A 125IU3%
Vitamin C 14.9mg18%
Calcium 32mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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How to Make Beef Jerky with a Dehydrator

The Best Dehydrator for Making Beef Jerky

Slicing Meat for Beef Jerky

Smokey Cajun Turkey Jerky Finished and Tasty

Smokey Cajun Turkey Jerky

This Smokey flavored Cajun Turkey Jerky will quench your thirst for a spicy flavorful turkey jerky snack! I really liked this jerky, and you will too…

A smokey and spicy turkey jerky that will have you craving for more. You have to make this jerky | Jerkyholic

Making the Jerky

I bought a frozen turkey breast from my local grocery store. You can also use turkey cutlets that can be easily found anywhere. I believe Jennie-O is a popular brand sold nation wide.

Smokey Cajun Turkey Jerky Breast

This jerky marinade was started with some great staples of any great cajun flavor; garlic, paprika, and cayenne. I feel like any jerky that has these three ingredients is bound for greatness; and this turkey jerky is definitely great!

Smokey Cajun Turkey Jerky Marinating

I marinated the turkey meat for 45 minutes in my Chef’s Elite Vacuum Marinator. I love using this thing whenever I don’t have time, or don’t want to wait, 6-24 hours for my meat to marinate. Sometimes you just need jerky right away, and this bad boy helps you do that.

Vacuum Marinator

When making fowl jerky, always make sure to pre-heat the strips in the oven to 165F before dehydrating. Using curing salt is also a great idea in order to make sure the jerky will be safe from any bacteria. These strips took about 8 minutes at 300F laying directly on a baking sheet inside the oven with the door closed.

Nesco Dehydrator

I dried these in my Nesco Dehydrator at 145F for 2.5 hours. This thing is my tried and true jerky making machine!

Smokey Cajun Turkey Jerky Finished and Tasty

So how did it turn out? GREAT! This was a very tasty turkey jerky recipe. The flavor was very intense and the spice lingered for several minutes. Feel free to adjust the spices to your liking. You have to make this jerky! So go…… go make it….

For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

A smokey and spicy turkey jerky that will have you craving for more. You have to make this jerky | Jerkyholic
4 from 1 vote
Print

Smokey Cajun Turkey Jerky

This Smokey flavored Cajun Turkey Jerky will quench your thirst for a spicy flavorful turkey jerky snack! I really liked this jerky, and you will too...
Course Snack
Cuisine American
Keyword Jerky, Turkey Jerky
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 5
Calories 101 kcal
Author Will

Ingredients

Lean Turkey Breast

Marinade

  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp onion powder
  • 1 tsp cayenne powder
  • 1/3 cup white vinegar
  • 1/4 cup turkey broth
  • 1 tbsp liquid smoke hickory
  • 1/4 tsp curing salt optional

Instructions

  1. Combine all of the ingredients in a bowl or ziplock bag and mix well.
  2. Trim all visible fat from the turkey breast and slice ¼" strips with the grain
  3. Add sliced turkey breast to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator or 45 minutes in a Vacuum Marinator.
  4. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  5. Pre-heat oven to 300F.
  6. Place turkey strips on a aluminum foil lined baking sheet.
  7. Bake in the oven for 8-10 minutes or until the strips reach an internal temperature of 165F.
  8. Remove from the oven and dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2.5 hours at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Smokey Cajun Turkey Jerky
Amount Per Serving (1 g)
Calories 101 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 48mg16%
Sodium 702mg31%
Potassium 254mg7%
Carbohydrates 1g0%
Protein 19g38%
Vitamin A 395IU8%
Vitamin C 1.1mg1%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Cranberry Turkey Jerky Finished2

Cranberry Turkey Jerky

This Cranberry Turkey Jerky will have you craving your Mom’s homemade Thanksgiving Dinner!

A Turkey Jerky that will have you thinking of your Mom's turkey and cranberry on Thanksgiving | Jerkyholic.com

The reason this recipe came about was due to the simple reason that you can’t have turkey without the cranberry…

Turkey Breast

I used a 3lb turkey breast from my local Walmart. I actually had trouble finding turkey breast in the dead of summer, Walmart was my saving grace after visiting about 4 different grocery stores. This 3lb Butterball was great, I ended up making 3 different turkey jerky recipes with this one turkey breast.

It was pre-seasoned, so I washed off the turkey under cold running water as much as I could before trimming off the fat and slicing into jerky strips. Make sure to thaw any frozen turkey breast in the refrigerator, not at room temperature. 

Cranberry Turkey Jerky Ingredients

A group of simple ingredients makes this jerky very tasty. I used some local honey and brown sugar to sweeten it up a bit, giving it a great sweet honey flavor with a hint of cranberries.

When making turkey jerky I take the extra precaution of pre-heating the jerky strips to 165°F in the oven. I placed my jerky strips after they finished marinating on a baking rack on top of a foil lined pan for easy cleanup. It took 20 minutes at 300°F to reach an internal temperature of 165°F. If you have the turkey directly on the pan, the cooking time will be closer to 10 minutes.

Cranberry Turkey Jerky on Trays

After pre-heating the strips, I placed them on my Excalibur Dehydrator trays to be dehydrated. I dehydrated these for a total of 4 hours at 145°F. I would recommend taking a piece out and letting it dry to room temperature every so often and checking to see if it is done. Four hours was just about perfect for these pieces of jerky.

Cranberry Turkey Jerky Finished2

As I mentioned before, this recipe had a great sweet honey flavor with a nice hint of cranberries and allspice. You can dice up or keep the cranberries on the jerky for more flavor if you so desire. This does have a little sticky feel to it from the honey and cranberry sauce. You won’t mind licking your fingers though…

For more in depth directions on how to dry your turkey jerky, visit my page Jerky Making Methods or click on the pictures below. 

Learn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.comHow to Make Beef Jerky in an Oven

A Turkey Jerky that will have you thinking of your Mom's turkey and cranberry on Thanksgiving | Jerkyholic.com
0 from 0 votes
Print

Cranberry Turkey Jerky

This Cranberry Turkey Jerky will have you craving your Mom's homemade Thanksgiving Dinner! 
Course Snack
Cuisine American
Keyword Cranberry Turkey Jerky, Jerky, Turkey Jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 243 kcal
Author Will

Ingredients

Lean Turkey Breast

Marinade

  • 1 cup cranberry sauce
  • 1/4 cup orange juice
  • 10 juniper berries crushed into very small pieces
  • 1/4 cup honey
  • 1 tbsp brown sugar
  • 1/2 tsp allspice
  • 1/4 tsp curing salt Optional

Instructions

  1. Combine all of the ingredients in a bowl or ziplock bag and mix well.
  2. Trim all visible fat from the turkey breast and slice ¼" strips with the grain
  3. Add sliced turkey breast to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  4. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  5. Pre-heat oven to 300F.
  6. Place turkey strips on a baking rack on top of a aluminum foil lined baking sheet.
  7. Bake in the oven for 10-12 minutes or until the strips reach an internal temperature of 165F.
  8. Remove from the oven and dry with you favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Cranberry Turkey Jerky
Amount Per Serving (1 g)
Calories 243 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 48mg16%
Sodium 204mg9%
Potassium 267mg8%
Carbohydrates 39g13%
Sugar 38g42%
Protein 19g38%
Vitamin A 65IU1%
Vitamin C 7.3mg9%
Calcium 15mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.