Turkey Jerky Recipes

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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

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

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

GRISWOLDS TURKEY JERKY



Griswolds Turkey Jerky image

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

1 ½ pounds ground turkey breast
2 tablespoons water
1 tablespoon liquid smoke flavoring
1 teaspoon kosher salt
¼ teaspoon pink curing salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon ground dried sage

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

AMAZING TURKEY JERKY



Amazing Turkey Jerky image

I am done buying expensive jerky from the store. This recipe is inexpensive, super easy, and fun for me and my kids to make.

Provided by PJB

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 7h25m

Yield 10

Number Of Ingredients 12

1 ½ pounds ground turkey
½ cup soy sauce
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon liquid smoke
1 tablespoon garlic powder
1 tablespoon coarsely ground black pepper
1 ½ teaspoons ground ginger
1 teaspoon olive oil
½ cube beef bouillon
wooden paint stir sticks

Steps:

  • Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
  • Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
  • Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 4.3 g, Cholesterol 50.3 mg, Fat 7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 1.6 g, Sodium 820.6 mg, Sugar 2.4 g

SPICY TURKEY JERKY



Spicy Turkey Jerky image

Make and share this Spicy Turkey Jerky recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 8h15m

Yield 1 batch

Number Of Ingredients 7

1 lb turkey meat, sliced thin
2 tablespoons liquid smoke
3 tablespoons soy sauce
10 dashes Tabasco sauce (or to taste)
1/3 cup Worcestershire sauce
1 1/2 teaspoons hickory liquid smoke
1 tablespoon onion salt

Steps:

  • Mix all ingredients together in a marinade dish. Mix together and add
  • strips of turkey or beef into marinade.
  • Marinade for 8 to 24 hours.
  • Take strips out of marinade and towel to remove excess liquid.
  • Place on dehydrator trays. Set dehydrator to 165* or higher.
  • Dehydrate until jerky is tough/crisp. You don't want it crunchy, but you don't want wet spots either.
  • Time varies based on make/model of dehydrator and other conditions.

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