If you’re tired of beef jerky, you’ve found it! This easy-to-make turkey jerky has a great salty and sweet flavor that will beat any other jerky you’ve tried. I know thats a bold statement, but its most definitely THAT good.
Turkey jerky is a tasty and healthy snack that’s easy to make right at home With just a few simple ingredients and some time in the oven, you can create your own delicious jerky without any of the preservatives or high cost of store-bought options In this comprehensive guide, I’ll walk you through everything you need to know to make tender, flavorful turkey jerky in your oven.
Why Make Your Own Turkey Jerky?
Making homemade turkey jerky has many benefits compared to buying pre-packaged versions
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Cost Savings – Homemade turkey jerky costs just a fraction of the price of store-bought jerky. The ingredients are inexpensive and make a large batch.
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Control Ingredients – You can control exactly what goes into your jerky. Avoid unhealthy oils, preservatives, and excess sugar found in many commercial jerkies.
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Customize Flavors – Mix up spices, seasonings, and marinades to create your own signature jerky flavors. Satisfy your taste buds with whatever flavors you love!
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High Protein Snack – Turkey jerky is a very high protein, low carb snack. It provides long lasting energy while keeping you satisfied.
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No Waste – Make use of leftover turkey after holidays. Don’t let that precious turkey meat go to waste!
Picking the Right Turkey Meat
The cut of turkey meat you use is important for getting the best results:
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Turkey Breast – The lean breast meat makes the most tender and flavorful jerky. Without excess fat, it will dry properly in the oven.
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Turkey Tenderloin – This delicate cut from the breast offers another lean option. Remove any visible fat before slicing.
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Deli Sliced Turkey – For convenience, you can use high quality sliced deli turkey. Opt for low sodium when possible.
Avoid using turkey legs, wings, or thigh meat. The higher fat content can lead to soft, greasy jerky. Stick with lean breast meat for superior results.
Creating Your Marinade
A flavorful marinade is key for infusing the turkey with tasty flavor. Consider using:
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Soy Sauce – For salty flavor and tenderizing the meat. Use low sodium if desired.
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Worcestershire Sauce – Adds savory depth and boosts umami flavors.
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Brown Sugar – A touch of sweetness to balance out the sodium and savoriness.
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Spices – Garlic powder, onion powder, pepper, red pepper flakes all work well. Get creative!
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Liquid Smoke – Optional, but imparts a nice smoky flavor if desired.
Mix the ingredients until well combined. Pour the marinade over sliced turkey strips in a sealable bag. Refrigerate 12-24 hours, massaging bag occasionally.
Slicing the Turkey
Proper slicing ensures your jerky dries evenly and has the right chewy texture:
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Partially freeze breast meat for 1 hour before slicing to firm it up for cleaner cuts.
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Trim off any excess fat or connective tissue before slicing.
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Use a very sharp knife to cut consistent 1⁄4” thick slices across the grain of meat.
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Cut slices into 1-2” wide strips. Uniform sizes will dry most evenly.
Baking in the Oven
Follow these simple steps for oven baked turkey jerky:
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Preheat oven to 200°F. Line baking sheets with foil and top with oven safe racks.
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Remove turkey from marinade, letting excess drip off. Place strips on racks in single layer.
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Bake 3-4 hours, flipping halfway through. Turkey should be dried but slightly pliable.
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Turn oven off and leave jerky inside for 1 hour more to finish drying.
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Blot any excess grease with paper towels. Cool completely before storing.
The low 200°F temperature dries the turkey thoroughly without cooking it. Monitor progress to avoid over-drying.
Storage and Food Safety
Properly stored, homemade turkey jerky will last 1-2 weeks in the refrigerator or 2-3 months in the freezer. Keeping turkey jerky safe to eat comes down to two key factors:
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Low Moisture – Properly dried jerky has a moisture content of around 40% or less, limiting bacterial growth.
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Salt Content – A salty marinade further inhibits spoilage by bacteria or mold.
Safety tips for homemade turkey jerky:
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Use uncured fresh turkey, not leftover cooked turkey meat.
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Cut off any fat to avoid it turning rancid.
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Cook raw turkey to 160°F internal temperature before dehydrating.
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Refrigerate for storage and consume within 1-2 weeks.
Following these oven drying principles produces tasty turkey jerky safely at home for a fraction of the cost of buying commercial brands. Adjust the seasonings to suit your personal tastes – the options are endless! Enjoy your homemade jerky on hikes, camping trips, or anytime you crave a protein-packed snack.
How to slice the meat
The best thickness when slicing turkey jerky is ⅛” to ¼” thick and as long as you want. The length doesnt matter at all, only how thick the turkey is. It’s also important to have turkey that is all the same size and shape. This way, all the jerky will dry at the same time.
Partially freeze the turkey
Another really important step when preparing to slice the turkey is partially freezing the breast. Putting the turkey breast in the freezer for about an hour with plastic wrap on it will firm it up and make it a LOT easier to cut into even strips.
When cutting turkey for jerky, using a really sharp knife and a turkey breast that is only partly frozen changes everything. Dont make your life hard, make it SUPER easy by following those two steps.
There you have it! The fun part of making turkey jerky! This jerky tastes SO good because it has strong flavors.
Step 1 – Combine all of the jerky marinade ingredients in a bowl and mix well. Once the brown sugar has dissolved, pour the marinade into a large ziplock bag and set aside.
Step 2 – Combine the previously sliced turkey strips with the marinade and mix the bag well. Make sure that all the strips are evenly coated.
Marinate in the refrigerator for 12-24 hours for a full flavored turkey jerky. While the meat is marinating, shake the bag a few times to move the strips around and make sure they are all covered. This will help the meat marinate evenly.
HOMEMADE TURKEY JERKY! 2 SIMPLE Ways anyone can make it.
FAQ
Is it better to dehydrate or bake jerky?
How do you know when turkey jerky is done?
How do you make homemade Turkey Jerky?
Learn how to make homemade turkey jerky using just your oven! Stick turkey breast in the freezer for 20-30 minutes so it firms up. Then use a very sharp knife to slice the breast into thin, 1/8-inch slices. Try to make them as uniform as possible. Combine turkey slices in a medium-sized bowl with all other ingredients.
Can you consider beef jerky a healthy snack?
No, as this is high in salt and other preservatives to main both its structure, taste and longevity. As a processed meat, beef jerky is also higher in saturated fat. All the salt, preservatives and saturated fat can be harmful to primarily your heart health. It is best to swap this out for some chicken breasts that have been cubed or homemade turkey balls.
How do you cook jerky in the oven?
Hang the strips on the metal rack while its outside the oven. You can also place the strips laying flat on a baking/cooling rack and leave the ovens metal rack in the oven while pre-heating. 8 – Once pre-heated, put the oven rack of jerky in the oven on the highest rack position, being careful not to allow the strips to fall.
Should you make your own turkey jerky?
There are numerous benefits to making your own turkey jerky: Cost-effective: Homemade jerky costs a fraction of the price compared to store-bought options. Healthier: You can control the ingredients, eliminating preservatives, added sugars, and unhealthy fats.
How do you Dry Turkey Jerky?
The first step of drying the jerky is to strain the turkey strips in a colander to remove any of the excess marinade. The second step is placing the jerky strips onto the dehydrator trays leaving space in between so air can flow all around the turkey jerky.
How long do you cook Turkey Jerky?
Arrange: Remove the turkey from the marinade, allowing excess liquid to drip off, and place the strips on the cooling racks, ensuring they don’t overlap. Bake: Bake for at least 3 hours, flipping once halfway through, or until the jerky reaches your desired texture. For a chewier texture, bake for 4-4.5 hours.