Amazing Turkey Jerky Recipes

TURKEY JERKY

Turkey Jerky image

This recipe comes from Carol Costenbader's cookbook, "Preserving The Harvest".The turkey is pre-cooked before going through the jerky-drying process, to eliminate the bacterial worries that are associated with raw poultry. This recipe involves a two day process, one day of marination time, and one day of drying time.* As per the reviewer, the fabulous mama's kitchen, the drying time on this recipe has been reduced from what it was as originally posted.

Provided by Berts Kitchen Witch

Categories Lunch/Snacks

Time 3h15m

Yield 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1 boneless turkey breast (skinned and trimmed of fat)
1/2 cup water
1/4 cup soy sauce
2 tablespoons brown sugar (firmly packed)
2 teaspoons Worcestershire sauce
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
Combine the rest of the ingredients in a bowl,stirring well.
Add the turkey slices,and stir to cover all the turkey slices in marinade.
Cover tightly and refrigerate overnight.
When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer.
Preheat the oven to 150 degrees.
Drain the turkey slices from the marinade.
Pat the turkey slices dry with paper towels.
Lay the slices of turkey directly across your oven racks.
Prop the oven door open with a wooden spoon to allow moisture to escape.
Continue to cook the turkey this way for 3-6 hours.
After 3 hours, test a piece by allowing it to cool,and then bending it.If there is any moisture present, continue to dry longer, checking ever so often.
Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.

Nutrition Facts : Calories 162.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 61.3, Sodium 401.3, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 21.3

THE BEST TURKEY JERKY RECIPE

The BEST Turkey Jerky Recipe image

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.

Provided by Will

Categories Snack

Time 4h

Number Of Ingredients 8

Ingredients

1 lb Turkey Breast
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tbsp liquid smoke (optional (hickory))
1/4 tsp curing salt (optional)

Steps:

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.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 6 g, Protein 21 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1094 mg, Fiber 1 g, Sugar 4 g