Turkey Jerky Recipe

This Turkey Jerky Recipe is a perfect, healthy, and flavorful snack option that’s packed with protein and low in fat. It’s great for those on the go, hikers, or anyone looking for a homemade jerky option free from the preservatives and additives found in store bought jerky. The recipe is simple to follow, and you can customize the seasonings to your taste preferences. Whether you’re looking for a savory snack, a protein packed addition to your lunch, or a treat to take on your next adventure, this Turkey Jerky Recipe is sure to satisfy!

Description

Turkey Jerky Recipe is an excellent alternative to beef jerky, offering a leaner and lighter option while still delivering that crave worthy, meaty texture. Making Turkey Jerky Recipe at home is easier than you might think, and this recipe provides a great balance of savory, smoky, and slightly sweet flavors. By dehydrating lean turkey breast, you create a snack that’s high in protein, low in fat, and free from the artificial preservatives commonly found in store bought jerky.

The key to making great Turkey Jerky Recipe is choosing the right cut of turkey. For this recipe, we’ll use lean turkey breast because it contains less fat, which helps ensure your jerky has the perfect texture without becoming too greasy. The turkey is marinated in a flavorful blend of soy sauce, honey, garlic, and a touch of smoked paprika to bring out deep savory flavors. You’ll also add some chili flakes for a bit of heat if desired.

Turkey Jerky Recipe is a great option for meal prepping or for when you need a nutritious snack while hiking, traveling, or working out. Homemade jerky has the added benefit of knowing exactly what ingredients are going into your snack, and it’s customizable based on your personal taste preferences. You can add more spices for a spicy jerky, or go with a more subtle, sweet flavor by using maple syrup instead of honey.

ThisTurkey Jerky Recipe uses a dehydrator for drying, but you can also use an oven if you don’t have one. The drying process can take several hours, depending on the thickness of the meat, but the result is well worth the wait. The jerky can last up to two weeks at room temperature, making it an excellent option for storing and enjoying throughout the week.

Ingredients:

1 lb turkey breast (boneless, skinless)
3 tbsp soy sauce (low sodium preferred)
2 tbsp honey
1 tbsp apple cider vinegar
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
1/2 tsp red pepper flakes (optional, for heat)
1/2 tsp salt
1/4 tsp ground cumin (optional, for extra flavor)
1/4 tsp ground coriander (optional)

Instructions:

Prepare the Turkey:

Begin by slicing the turkey breast into thin strips, about 1/8 to 1/4 inch thick. For best results, freeze the turkey breast for 30-60 minutes before slicing to make the process easier. Make sure to slice against the grain to ensure a tender jerky texture.

Make the Marinade:

In a medium sized bowl, whisk together soy sauce, honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, salt, cumin, and coriander. Taste the marinade and adjust the seasoning if needed. For a sweeter jerky, add more honey, or for more heat, increase the red pepper flakes.

Marinate the Turkey:

Place the turkey strips into a resealable plastic bag or shallow dish, and pour the marinade over the turkey. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for the best flavor. The longer the turkey marinates, the more flavorful the jerky will be.

Prepare the Dehydrator:

If you’re using a dehydrator, arrange the marinated turkey strips on the dehydrator trays, ensuring they do not overlap. Leave space between the strips to allow proper airflow for even drying.

Dehydrate the Turkey:

Set your dehydrator to 160°F (70°C) and dehydrate the turkey strips for 6 to 8 hours. The exact drying time will depend on the thickness of the turkey strips and the dehydrator you’re using. The jerky is done when it’s firm, slightly flexible, and no longer moist in the center.

Cool and Store:

Once the jerky is done, let it cool completely. Store the turkey jerky in an airtight container, vacuum sealed bags, or zip top bags. It will stay fresh for up to 2 weeks at room temperature or up to 3 months in the refrigerator.

Notes:

Alternative Drying Method: If you don’t have a dehydrator, you can use your oven. Preheat the oven to 160°F (70°C) and place the turkey strips on a rack with a baking sheet underneath to catch any drips. Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dry for 4-6 hours, checking the jerky regularly for the right texture.
Texture Tip: The turkey jerky will continue to firm up slightly as it cools, so don’t over dry it in the dehydrator. Jerky should be slightly pliable but not soft or raw in the middle.
Spice Level: Feel free to adjust the heat by adding more red pepper flakes or a dash of cayenne pepper if you like your jerky with extra spice.
Storage: For long term storage, consider vacuum sealing the jerky or freezing it for up to 6 months.