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    Home » Turkey & Chicken Jerky Recipes

    The BEST Turkey Jerky Recipe

    Published: Mar 29, 2021 · Modified: Sep 20, 2021 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    Looking for something different from the usual jerky made out of beef? Well, you found it! This easy to make turkey jerky has a fantastic salty and sweet flavor that will top any jerky you have tried up to this point. I know that's a bold statement, but it's most definitely THAT good.

    Turkey jerky on cutting board with carving knife and dish of soy sauce
    Jump to:
    • Video - Making Turkey Jerky
    • Why this recipe works
    • What turkey is best?
    • How to slice the meat
    • Making the marinade
    • Drying the jerky
    • How to tell when the jerky is finished
    • FAQ
    • Old pro tips
    • Other recipes and information
    • The BEST Turkey Jerky Recipe

    Video - Making Turkey Jerky

    Why this recipe works

    Using simple and proven great tasting ingredients, this turkey jerky recipe is set up to have fantastic flavor. The soy sauce and worcestershire give it a nice salty flavor that is synonymous with jerky while the brown sugar provides that perfect balance with sweetness. You're going to love this!

    What turkey is best?

    Turkey breast is going to be the best cut of turkey to use when making turkey jerky. The reason being it's so lean. Using a lean cut of meat that has little fat is very important. Fat spoils faster than meat, the leaner the meat the longer the finished jerky will last when it's finished drying.

    Turkey on cutting board with spices for jerky

    Turkey breast can be bought at most supermarkets already removed from the bird. No need to buy a whole turkey, the breast or tenderloin (a tender cut from the breast) can normally be found on the shelf alongside the ground turkey.

    How to slice the meat

    The best thickness when slicing turkey jerky is ⅛" to ¼" thick and as long as you want. The length doesn't matter at all, only how thick the turkey is. Making sure to have consistent pieces of turkey is also very important as it ensures all the jerky will be finished drying at the same time.

    Turkey sliced into jerky strips on cutting board

    Using a sharp knife

    The most important tool to have when slicing the breast for turkey jerky is a really sharp knife. This will make a huge difference, I am currently using a Victorinox knife that has a really good feel and sharp blade. When it starts getting dull, a quick sharpen and it is just like new.

    If you have never sharpened a knife before, it's super easy and will make a HUGE difference when slicing nice even strips of turkey. The people at Cook's Illustrated put together a great article on how to sharpen a knife, it's a must read.

    Partially freeze the turkey

    Another really important step when preparing to slice the turkey is partially freezing the breast. By wrapping the turkey breast in plastic wrap and placing in the freezer for about an hour will firm the meat up and make slicing even strips a LOT easier.

    Combining the partially frozen turkey breast with a really sharp knife is a game changer when slicing turkey for jerky. Don't make your life hard, make it SUPER easy by following those two steps.

    Making the marinade

    Oh yes, this is the fun part of making turkey jerky! Great tasting and strong flavors are what make this jerky taste SO good.

    jerky marinade in bowl in first photo and marinating turkey jerky in bag in second photo

    Step 1 - Combine all of the jerky marinade ingredients in a bowl and mix well. Once the brown sugar has dissolved, pour the marinade into a large ziplock bag and set aside.

    Step 2 - Combine the previously sliced turkey strips with the marinade and mix the bag well. Make sure that all the strips are evenly coated.

    Marinate in the refrigerator for 12-24 hours for a full flavored turkey jerky. While the meat is marinating, make sure to shake the bag several times to move the strips around to further make sure they are all covered and marinate evenly.

    Should I use curing salt?

    When making chicken or turkey jerky, I always include curing salt into the marinade to help prevent bacteria in the jerky. Curing salt is mostly table salt with about 6% sodium nitrite, an ingredient that removes water from the meat and the bacteria cells themselves.

    Drying the jerky

    Once the turkey has finished marinating and is full of all that great sweet and salty flavor, it's time to dry it and make it into jerky! You can dry jerky in either an Oven, Dehydrator, or Smoker. I decided to dry this jerky with a Nesco Dehydrator, it's so easy and produces great tasting jerky.

    turkey jerky in colander and on dehydrator tray

    The first step of drying the jerky is to strain the turkey strips in a colander to remove any of the excess marinade.

    The second step is placing the jerky strips onto the dehydrator trays leaving space in between so air can flow all around the turkey jerky.

    Turn the dehydrator on the highest setting and dry until finished, this is on average 4-6 hours. You want to make sure the turkey is heated to an internal temperature of 165°F to further help in killing any bacteria.

    Pre or post heat treatment

    If you are not sure if your dehydrator heats the jerky to this temperature, you can pre-heat the meat or do a post heat treatment to make sure the jerky reaches the all important 165°F. This is done by placing the meat on a cookie sheet and putting in a 300°F pre-heated oven for about 10 minutes. This can be done before dehydrating or after.

    Food safety is very important when making jerky, especially chicken or turkey jerky. Here I have put together a lot of great information on jerky safety and food safety steps you can follow when making homemade turkey jerky.

    How to tell when the jerky is finished

    Start checking your jerky after about 3.5hrs on the dehydrator. Take a piece out of the dehydrator and allow it to cool to room temperature, about 5 minutes. Once it is cool, the easiest way to test the jerky is to perform the bend test or the rip test.

    turkey jerky being bent showing it is finished drying

    The bend test

    Take a piece of the turkey jerky and bend in half. The jerky should bend and crack but not break in half. If it just bends into a U shape without cracking, it is not finished and needs to continue to be dried. If it breaks in half, the jerky has been over dried.

    It should take at least 3.5 hours to dry the jerky in a dehydrator (could be as little as 2.5hrs in a pellet smoker) so as long as you start checking it then, this shouldn't happen.

    The rip test

    Rip a piece of jerky in half lengthwise down the strip of jerky. It should rip easily and white fibers should be seen within the meat. This is a sure way to tell if it's finished drying.

    FAQ

    What is turkey tenderloin?

    It is a cut of meat from the turkey breast that is very tender, it makes great turkey jerky.

    How long does it take to dehydrate?

    4-6 hours in a dehydrator or oven, 2-7 hours in a smoker.

    Is turkey jerky good for you?

    Yes! Turkey jerky is very lean and packed full of protein. This recipe does have sugar and salt, but not high amount. Check the nutrition information for more information.

    How do you store jerky?

    In airtight bags or jars in a cool spot out of sunlight. Here I have more information on the best way to store your recently made jerky.

    Old pro tips

    • Definitely partially freeze and use a sharp knife when slicing strips
    • If using a smoker, you can smoke for 1 hour and then transfer to a dehydrator to give the jerky a real smoke flavor with the fantastic finished texture of a dehydrator
    • Liquid smoke can be used for a smoke flavor as well. Hickory would go perfect with this recipe.
    turkey jerky on cutting board close up

    Other recipes and information

    • Beef Jerky Recipes (75+ Homemade Jerky Recipes)
    • The Ultimate Beef Jerky Recipe
    • How to Make Beef Jerky in a Smoker
    Turkey jerky on cutting board with carving knife and dish of soy sauce

    The BEST Turkey Jerky Recipe

    Looking for something different from the usual jerky made out of beef? Well, you found it! This easy to make turkey jerky has a fantastic salty and sweet flavor that will top any jerky you have tried up to this point. I know that's a bold statement, but it's most definitely THAT good.
    4.8 from 20 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 3 hours
    Total Time: 4 hours
    Course: Snack
    Cuisine: American
    Type: Turkey Jerky
    Flavor: Savory, Sweet
    Servings: 5
    Calories: 122kcal
    Author: Will

    Ingredients
     

    Lean Turkey Breast

    • 1 lb Turkey Breast

    Marinade

    • ¼ cup soy sauce
    • ¼ cup worcestershire sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 tablespoon liquid smoke (optional (hickory))
    • ¼ teaspoon curing salt (optional)

    Equipment

    Nesco Dehydrator
    Nesco Dehydrator
    knife on white background
    Sharp Knife
    Colander
    Colander

    Instructions

    • Combine all of the ingredients in a bowl and mix well until the brown sugar is dissolved. Pour into ziplock bag.
    • Trim all visible fat from the turkey breast and slice into ¼" strips.
    • Add sliced turkey breast to the marinade in the ziplock bag and marinate for 12-24 hours in the refrigerator.
    • After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
    • Lay the strips on the dehydrator trays leaving space between the meat for air to circulate. Make sure the strips are not touching.
    • Dehydrate for 4-6 hours. Start checking the jerky if it's finished around the 3.5hr mark.
    • The jerky is finished when it bends and cracks, but does not break in half.

    Pre or Post Heat Treatment

    • If you are unsure if your dehydrator will heat the strips to an internal temperature of 165°F, heat them in the oven either before or after drying at 300°F for 10 minutes.

    Pro Tips

    • Definitely partially freeze and use a sharp knife when slicing strips
    • If using a smoker, you can smoke for 1 hour and then transfer to a dehydrator to give the jerky a real smoke flavor with the fantastic finished texture of a dehydrator
    • Liquid smoke can be used for a smoke flavor as well. Hickory would go perfect with this recipe.

    Nutrition

    Serving: 1g | Calories: 122kcal | Carbohydrates: 6g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1094mg | Potassium: 368mg | Fiber: 1g | Sugar: 4g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
    The BEST Turkey Jerky Recipe
    « Tangy Flavored Beef Jerky
    Chicken Jerky »

    Reader Interactions

    Comments

    1. Diana says

      July 15, 2022 at 12:20 pm

      Hang on. When using the drying method in the oven, I should put a wooden spoon to allow moisture to escape. This is with the marinade on, right?

      Reply
      • Will says

        July 22, 2022 at 11:11 am

        Yes. When drying the marinated meat into jerky, place a wooden spoon in the door of the oven so it's cracked open to allow moisture to escape.

        Reply
    2. Alex Spalding says

      June 19, 2022 at 8:24 am

      5 stars
      Wow

      Reply
    3. Dom says

      April 23, 2022 at 6:55 pm

      4 stars
      Bit too salty for my taste but everything else was fine. I used my electric convection oven for 3 hrs at 170 and was perfectly done.

      Reply
    4. Stephen Lorentz says

      March 27, 2022 at 12:29 pm

      5 stars
      hi will i just took my first batch of turkey jerky out of my cosori dehydrator using your recipe ... it is wonderfull i dehydrated it at 165 degrees , at 3 hrs. and 10 minutes internal temp. was 165 degrees i took it out and did your bend test it bent but didn't break i think its perfect ! I think i would like a little more salt flavor how much sea salt would you suggest to use in a 2lb. recipe ? In the last month Ive spent a lot of time on your website , did I see somewhere you suggested after cooling the jerky put in an air tight container with a stick of celery to help keep the jerky softer ?

      Reply
      • Will says

        March 29, 2022 at 11:45 am

        That's great to hear! If the soy sauce doesn't have enough salt flavor for you, add about 2tsp of sea salt for 2lbs of meat. Glad you are checking out the site. I however did not mention the celery stick in the container trick. I will now be trying it though to see if it helps keep it nice and soft! Thanks!

        Reply
    5. Karl says

      January 10, 2022 at 1:37 am

      Can you use ground turkey for this recipe? Thanks!

      Reply
      • Will says

        January 10, 2022 at 8:29 am

        Yes, but cut any liquid ingredients in half. So do 2 tbsp of soy sauce and Worcestershire instead of the 1/4 cup it calls for.

        Reply
    6. Donna says

      December 24, 2021 at 1:20 pm

      Can I make this for my dogs less the marinade? Also, I don't own a dehydrator. Can I make jerky in the oven? TY Happy Holidays

      Reply
      • Will says

        December 25, 2021 at 10:25 am

        Yes! Simply leave out the marinade and dry some thin slicing of turkey in your oven. Turn the oven to 170-190°F and place the turkey inside atop cooling racks on baking sheets and bake for 4-5 hours. Place a wooden spoon in the door to prop it open allowing moisture to escape while baking.

        Reply
    7. Karen says

      November 14, 2021 at 5:01 pm

      1st. Try on turkey jerky. Was great. I used a pit boss pellet grill. Took about 1 1/2 hours. On smoker setting.. Next time I'll try adding a little heat. Such an easy way to make a pretty healthy snack... Thank's

      Reply
    8. MarkM says

      November 13, 2021 at 9:37 am

      2 stars
      Way too much worscestershire in this recipe. Takes over all other seasonings. Wish I would have tried small batch first prior dehydrating so much meat. Thought Curing salt would be more noticeable, seems table salt would have given more flavor.

      Reply
    9. Toni says

      June 05, 2021 at 7:52 am

      5 stars
      It turned out so good! Thanks for the recipe!

      Reply
    10. Audrey says

      June 04, 2021 at 3:17 pm

      5 stars
      I love jerky, I can't wait to try this out!

      Reply
    11. Pam Greer says

      June 04, 2021 at 1:42 pm

      5 stars
      I'm going to use my Traeger, but use your marinade! Sounds delish!

      Reply
    12. Jere Cassidy says

      June 04, 2021 at 1:29 pm

      5 stars
      So interesting on how you make jerky and how easy it is to do. I think the smoked version sounds delicious.

      Reply
      • Cindy Acker says

        March 14, 2022 at 4:03 pm

        Can I use cooked turkey ?

        Reply
        • Will says

          March 15, 2022 at 8:39 am

          If it is turkey that is cooked slow as a complete bird, it more than likely won't turn out well as jerky. It will be extremely crumbly with an undesired texture. This happens to an extent even when preheated sliced of marinated turkey. I would go buy a turkey breast and make jerky from scratch out of that.

          Reply
    13. AISilva says

      June 04, 2021 at 9:01 am

      5 stars
      We don't currently own a dehydrator but I have been thinking about it. My kids would love this. Thank you for the recipe!

      Reply
    14. Kay says

      June 04, 2021 at 8:13 am

      5 stars
      I love this turkey alternative to beef jerky. Will be trying it out over the weekend.

      Reply

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