The best turkey jerky recipe

The best turkey jerky recipe starts with the mild flavor of turkey. A healthy alternative to beef jerky, turkey jerky has less fat than beef jerky. Spice amounts can be tailored to suit your preference.  

Simply marinate in liquid smoke, Worcestershire sauce, soy sauce, mesquite flavoring, brown sugar, and spices for a day before dehydrating. If you do not own a food dehydrator, you can use your oven on the lowest setting and leave the oven door slightly ajar to encourage air circulation.

Turkey jerky makes a delicious, high-protein snack. Put it in your backpack for a hike or a long car ride, or keep it in your refrigerator so you have it on hand for emergencies.


Turkey jerky

the best turkey jerky recipe
Turkey jerky


  • 1 tablespoon liquid smoke
  • 2 tablespoons soy sauce
  • 1/4 teaspoon Tabasco sauce, or 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 boneless, skinless turkey meat, sliced thin

Step-by-step cooking instructions:

  1. Combine the liquid smoke, soy sauce, Tabasco, Worcestershire, mesquite, brown sugar, onion powder, garlic powder, and kosher salt in a large zip-top bag.
  2. Add thinly sliced ​​turkey strips to the marinade, cover, and stir well to coat all the meat. After you’ve squeezed out all the air, close the bag and refrigerate for 12-24 hours.

3. Gently pat the turkey strips dry with a paper towel after removing them from the marinade.

4. Place the pickled strips in one layer on the grid of the dehydrator, leaving space between the strips.

the best turkey jerky recipe

5. Dehydrate the turkey jerky until tender so that it folds easily when bent but does not become crunchy when it breaks when bent. We don’t need it, we want to eat it.

6. Store the jerky in sealed bags in the refrigerator.

the best turkey jerky recipe

Homemade turkey Jerky recipe

Jerky meat is the most ancient way of preserving hunting prey invented by mankind. Since jerky is not fermented for a long time, marinade with spices plays an important role in preparation. Spicy, piquant, sweetish-salty-spicy meat is just a hit!


  • 600-700 g white turkey meat

For marinade:

  • 120 ml soy sauce
  • 1 tbsp. l. lemon juice or 2 tbsp. l. 5% grape vinegar
  • 2 tsp Sahara
  • 0.5 tsp ground dried garlic
  • 0.5 tsp ground red pepper


  • Cut off fat and veins from the meat if they occur. Place the meat in the freezer for a short time so that it can be sliced ​​evenly. Slice the jerky meat along the grain. First, turn the meat into a rectangular block by cutting off any jagged edges. Keeping a sharp knife parallel to the plane of the table, cut the meat block into even slices 4–5 mm thick.
  • Combine the ingredients for the marinade. If you like ginger, use teriyaki soy sauce or add some fresh ginger juice. Dip each slice of meat in the marinade, place the slices one on top of the other in an enamel or glass container, pour the rest of the marinade on top and refrigerate for 12-18 hours. Flip the slices a couple of times during this time.
  • Without rinsing the marinade, simply dry with a paper towel and spread the meat slices on the wire racks and dry in an electric oven (preferably with convection) or in an electric dryer at 60-65 ° C until cooked, from 3.5 to 5 hours.

Tips for Beginners:

You can also dry jerky in a gas oven at the lowest temperature with the door ajar. For the oven, there is an option to make the meat slices longer
and hang them on the bars of the lattice. In the electric dryer, do not forget to periodically change the pallets in places. Taste the jerky periodically during drying to avoid overdrying. When finished, dried meat should remain soft enough so that the strip of meat can be bent without breaking. If you continue to dry it further, until the moisture is completely removed, you will receive freeze-dried meat – a tourist supply that is no longer eaten just like that but soaked in water to make soups.

For jerky, you need meat without fat and without veins so that it dries evenly. Beef tenderloin, veal back, turkey fillet will do. Pork It is usually too greasy and the fat prevents the meat from drying out and gives an unpleasant aftertaste, so choose non-fatty pork. Sometimes meat is difficult to cut properly. However, as you understand, primitive people cooked any meat that they could get their hands on – even a buffalo, even an antelope. Yes, and dried over a fire, and in hot regions – just in the sun. So experiment! Including with marinade. If you have a favorite kebab marinade, it will work here too. Before drying, you can additionally sprinkle the meat with dry herbs of your choice.

Jerky can be folded into an airtight container and stored in the refrigerator or frozen in a bag. Dried meat is perfectly stored for up to six months … Or until the next friendly gathering, that’s how it comes out.

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