Griswolds Turkey Jerky Recipes
GRISWOLDS TURKEY JERKY
It had been years since I watched National Lampoon's Christmas Vacation so when it came on the other night, I popped a bowl of popcorn and sat down to watch it. I had forgotten how funny the turkey scene was and it inspired me to create this turkey jerky recipe. Consume within 3 days or refrigerate in an airtight container for up to 30 days.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 11h40m
Yield 35
Number Of Ingredients 10
Steps:
- Combine ground turkey, water, liquid smoke, kosher salt, pink salt, pepper, onion powder, paprika, garlic powder, and sage in a large bowl. Mix until evenly combined. Cover and refrigerate, 8 hours to overnight.
- Form as many sticks as you can fit on the racks of a dehydrator using a jerky gun.
- Set the dehydrator to 155 degrees F (68 degrees C).
- Cook for 2 1/2 hours. Unplug the dehydrator and remove the lid. Let jerky sit for 1 hour for final drying.
Nutrition Facts : Calories 25.2 calories, Cholesterol 12.1 mg, Fat 0.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 81.1 mg
GRISWOLDS TURKEY JERKY
It had been years since I watched National Lampoon's Christmas Vacation so when it came on the other night, I popped a bowl of popcorn and sat down to watch it. I had forgotten how funny the turkey scene was and it inspired me to create this turkey jerky recipe. Consume within 3 days or refrigerate in an airtight container for up to 30 days.
Provided by Soup Loving Nicole
Categories Jerky
Time 11h40m
Yield 35
Number Of Ingredients 10
Steps:
- Combine ground turkey, water, liquid smoke, kosher salt, pink salt, pepper, onion powder, paprika, garlic powder, and sage in a large bowl. Mix until evenly combined. Cover and refrigerate, 8 hours to overnight.
- Form as many sticks as you can fit on the racks of a dehydrator using a jerky gun.
- Set the dehydrator to 155 degrees F (68 degrees C).
- Cook for 2 1/2 hours. Unplug the dehydrator and remove the lid. Let jerky sit for 1 hour for final drying.
Nutrition Facts : Calories 25.2 calories, Cholesterol 12.1 mg, Fat 0.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 81.1 mg
TURKEY JERKY
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
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
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