Making Mouthwatering Turkey Jerky in a Smoker

Jerky is a classic high-protein snack that’s perfect for everything from road trips to hiking trips. While beef jerky may be the most common, turkey jerky is a delicious lower-fat alternative. When made in a smoker, it takes on incredible smoky flavor. Let’s explore how to make your own amazing turkey jerky using a smoker and a few simple ingredients.

An Overview of Smoked Turkey Jerky

Smoked turkey jerky is made by taking thinly sliced turkey breast meat and cooking it low and slow in a smoker. The smoke infuses the lean turkey slices with robust flavor as they slowly dehydrate, concentrating the meaty taste.

Compared to beef jerky, turkey jerky offers a few advantages. It has less fat and fewer calories per serving. Many people also find it easier to chew. And it absorbs smoke even better than beef during the long smoking time.

You can use any type of smoker like an electric, charcoal, pellet, or even a stove-top smoker. Wood choices like hickory, apple, cherry, or maple pair nicely with turkey. With just a little time and patience, you’ll have gourmet turkey jerky that beats any store-bought option.

Choosing the Right Turkey Meat

The right turkey meat is key to jerky success. For the most flavor, look for high-quality turkey breast meat without skin or bones. Organic and free-range turkey offer the best texture and taste.

Ground turkey or turkey parts with lots of connective tissue won’t produce good results. Stick with boneless, skinless turkey breast fillets or cutlets for even cooking.

For easier slicing, partially freeze the turkey breast for 1-2 hours until firm but not rock solid. Use a very sharp knife to cut thin, uniform slices against the grain of the meat. About 1/4 inch thick is ideal. Trim off any fat or membranes before marinating.

Create Flavor with A Brine or Marinade

Before smoking, the turkey slices need added flavor from a brine or marinade. A brine is water-based, while a marinade contains oil and sticks better to the meat.

A basic brine combines salt, sugar, and aromatics like garlic, peppercorns, and bay leaves. For a marinade, use ingredients like soy sauce, oil, vinegar, spices, and dried chiles. Get creative with flavors like teriyaki, jerk, bbq sauce, lemon-pepper, Cajun seasoning, etc.

Let the turkey marinate 12-24 hours in the fridge so the flavor penetrates deeply into the meat. Turn the bag occasionally to distribute the marinade. Once ready, pat the slices dry with paper towels before smoking.

Low and Slow In the Smoker

The secret to great smoked turkey jerky is long low and slow cooking. Set your smoker to between 160-180°F using indirect heat. Popular woods like hickory, maple, apple, pecan, or alder work well.

Arrange the turkey slices directly on the smoking racks in a single layer without overlapping. Load the wood chips or pellets into the smoker. Insert a digital meat thermometer into one of the thicker pieces of meat.

Maintaining 160-180°F, smoke the turkey for 2-4 hours until the internal temperature reaches 160°F. Check often and rotate racks if needed to ensure even cooking.

How To Tell When It’s Done

It takes patience, but you’ll know the jerky is done when:

• It reaches an internal temp of at least 160°F

• The meat loses about 80% of its original weight as moisture evaporates.

• The jerky feels dry to the touch on the outside but is still a little pliable.

• It passes the bend test—a piece snaps but doesn’t completely break when bent.

• The color darkens to an amber red or brown hue.

The jerky may seem underdone, but will continue to dry and intensify in flavor as it cools. Resist overcooking or it will be brittle.

Choosing the Right Wood

Choosing the right smoke wood for jerky can make all the difference in flavor. Here are some top woods to consider:

• Hickory – The classic BBQ wood provides bold, bacon-like flavor.

• Maple – Imparts a milder, sweeter, wood-smoke taste.

• Apple – Fruity, delicate smoke great for poultry.

• Cherry – Similar to apple but slightly more tart.

• Pecan – Subtle with hints of nuttiness.

• Alder – Delicate smoke profile that won’t overpower the turkey.

• Mesquite – Strong smoke with an almost citrusy quality.

Experiment to find your favorites to match the jerky seasoning. Use wood chips, chunks, or pellets in your smoker.

Storing and Serving Smoked Turkey Jerky

After smoking, it’s important to let the jerky cool and dry completely before storing to prevent mold. Place the jerky in an airtight container or resealable bag. Stored properly in the fridge or freezer, jerky can last 1-2 months.

For the best flavor and texture, enjoy turkey jerky within a week or two. For serving, slice into bite-size 1-2 inch pieces. Turkey jerky makes a protein-packed on-the-go snack, or chop into salads, eggs, pasta, etc. Dip into mustard, hot sauce, or chimichurri for extra flavor.

Smoker Turkey Jerky Safety

When dealing with raw poultry and an extended smoking time, food safety is critical. Here are some best practices:

• Always wash hands, prep tools, and surfaces before and after.

• Use fresh, high-quality turkey, stored at 40°F or below.

• Defrost frozen turkey safely in the fridge 24-48 hours before marinating.

• Keep raw turkey refrigerated until ready to smoke.

• Marinate in the refrigerator in a sealed bag or covered dish.

• Discard used marinade and pat turkey dry before smoking.

• Smoke at 160°F or above until 165°F internal temp.

• Let cool completely after smoking before storing.

• Refrigerate leftovers within 2 hours and use within 1 week.

Following these steps removes risk of bacteria and results in safe jerky you can enjoy anywhere!

4 Delicious Turkey Jerky Recipes to Try

Now for the fun part—choosing your flavor! Here are 4 amazing smoker turkey jerky recipes to inspire your jerky making:

Simple Soy Sauce Turkey Jerky

• Marinade: soy sauce, Worcestershire, brown sugar, garlic, pepper

• Bold, savory flavor perfect for jerky beginners

Spicy Maple Turkey Jerky

• Marinade: maple syrup, chili powder, cayenne, black pepper, salt

• Sweet and spicy, a little sticky for great texture

Lemon-Herb Turkey Jerky

• Marinade: lemon juice, olive oil, rosemary, oregano, garlic

• Bright citrus and earthy herb flavors

Teriyaki Turkey Jerky

• Marinade: teriyaki sauce, sesame oil, ginger, garlic

• Classic teriyaki in a lighter turkey version

The options are endless. Dial in your perfect marinade and wood smoke combo.

Get Creative With Turkey Jerky Marinades

One of the best parts of making your own turkey jerky is designing the flavor profile. Take inspiration from these creative marinade ideas:

• BBQ – Sweet and tangy barbecue sauce or dry rub

• Lemon Pepper – Zesty lemon and cracked black pepper

• Chili Lime – Chili powder, lime juice, cilantro

• Jamaican Jerk – Spicy and robust island flavors

• Honey Bourbon – Sweet honey and smoky bourbon

• Everything Bagel – Onion, garlic, sesame seeds, poppy seeds

• Root Beer – Sweet and slightly herbal

• Greek – Lemon, oregano, olive oil, garlic

The marinade is where you can really make this turkey jerky your own. Don’t be afraid to experiment with your favorite flavors.

Enjoying the Smoky Treat Anytime

For a protein-packed snack minus the extra fat, turkey jerky can’t be beat. Just grab a bag on road trips, stash some in your desk drawer, or take along in the outdoors. Here are some quick serving ideas:

• Breakfast – Sprinkle crumbled jerky on eggs or hash browns

• Lunch – Stuff jerky in sandwiches or wraps for crunch

• Hikes – Toss jerky in a backpack for energy and no mess

• Road Trips – Jerky is the ultimate driving buddy to quell hunger

• Healthy Snack – Choose jerky over chips for way more nutrition

• Parties – Set out bite-size jerky pieces for guilt-free snacking

With so many uses, homemade turkey jerky may become your new go-to snack.

Enjoy Sm