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 thats a bold statement, but its most definitely THAT good.
Making turkey jerky at home is a great way to create a healthy, protein-packed snack for a fraction of the cost of store-bought options. With just a few simple ingredients and some time in the oven, you can make tender, flavorful turkey jerky easily in your own kitchen.
Overview of the Process
The basic process for making turkey jerky in the oven involves
- Selecting and preparing the turkey
- Making a marinade
- Marinating the turkey strips
- Baking the turkey jerky
- Storing the finished jerky
It’s a very straightforward process that anyone can do with minimal equipment and ingredients. The most important thing is selecting high quality turkey and taking care to properly prep and marinate it before baking.
Choosing the Turkey
Selecting the right cut of turkey is crucial for getting the best results. The best choices are
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Turkey breast: This lean cut has the right texture for jerky. Look for turkey breast tenderloins or sliced breast cutlets.
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Turkey tenderloins These are extra tender and easy to slice into strips
Avoid fatty or bony cuts which won’t dry correctly. Make sure the turkey is very fresh – not frozen or previously frozen.
For 1 pound of finished jerky, you’ll need about 1 1⁄4 to 1 1⁄2 pounds of raw turkey breast or tenderloins.
Prepping the Turkey
Properly prepping the turkey ensures even drying and seasoning of the jerky:
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Trim any excess fat, membranes or connective tissue. Turkey should be very lean.
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Partially freeze the turkey for 1-2 hours before slicing – this firms it up for cleaner, thinner slices.
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Slice turkey into 1⁄4 inch thick strips, cutting with the grain of the meat. Keep them as uniform in size as possible.
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Season by adding marinade (recipe below). Toss strips to evenly coat.
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Refrigerate 12-24 hours to marinate before baking.
Making a Marinade
A flavorful marinade is key to getting the best turkey jerky. Try this easy go-to marinade recipe:
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1⁄4 cup soy sauce or tamari
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1⁄4 cup Worcestershire sauce
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1 tablespoon brown sugar
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1 teaspoon each garlic powder and onion powder
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1⁄4 teaspoon black pepper
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Optional: 1-2 teaspoons chili powder or cayenne for spicy jerky
Whisk together the ingredients until sugar dissolves. Add sliced turkey and toss to coat evenly. Refrigerate 12-24 hours, mixing occasionally. The longer it marinates, the more flavorful it will be.
Baking Technique
Follow these steps for perfect oven-baked jerky:
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Prep the pans: Line baking sheets with foil and place wire racks on top. Spray racks lightly with nonstick spray.
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Arrange turkey strips: Lay them flat on the racks in a single layer without overlapping.
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Bake at low temp: Bake at 160 to 200°F for 2 to 4 hours. (Time varies based on oven temp, thickness of strips, and desired dryness.)
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Flip halfway: Rotate racks and flip strips over after half the time.
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Test for doneness: Turkey should be dry but slightly pliable. It will continue to dry out after removal from oven.
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Cool completely before storing.
Storing and Serving Turkey Jerky
Properly stored, homemade turkey jerky will keep for 2 to 3 weeks at room temperature, or 1 to 2 months refrigerated.
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Allow turkey jerky to cool completely after baking before storing.
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For best quality and food safety, store in an airtight container in the refrigerator.
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For longer shelf life, consider vacuum sealing portions in bags and freezing.
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Bring to room temperature before serving for best texture.
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Turkey jerky makes a nutritious high protein snack! Enjoy any time.
Tips for the Best Homemade Turkey Jerky
Follow these tips and tricks for superior homemade turkey jerky every time:
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Use a very sharp knife to slice turkey evenly into thin 1⁄4 inch strips. This ensures even drying.
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Partially freeze turkey before slicing to firm it up for cleaner slices.
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Try different marinade flavors like teriyaki, honey mustard or whiskey maple.
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If oven temperature is too high, prop door open slightly with a wooden spoon handle.
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Rotate racks and flip jerky halfway through baking time for most even drying.
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Let jerky cool completely before storing to avoid condensation in container.
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Store turkey jerky in the refrigerator or freezer for maximum shelf life.
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Make big batches – it keeps for weeks and freezes well too!
Oven-Baked Turkey Jerky FAQs
Is uncured turkey jerky safe to make at home?
Yes, as long as you follow proper food handling and prep sanitation, and bake it at 160°F or above until dried and an internal temperature of 165°F is reached. This ensures any bacteria is killed.
What is the best oven temperature for making jerky?
160 to 200°F is ideal. Higher temps risk over-cooking. You want a low, slow bake to properly dehydrate.
How long does it take to make turkey jerky in the oven?
Active time is about 30 minutes to prep and arrange in oven. Total bake time will be 2 to 4 hours, depending on oven temp, thickness of strips, and dryness desired.
Can you use an air fryer to make jerky?
Air fryers can work but you have less control over temperature. You’d need to check strips often and possibly finish drying in oven if not done after 1-2 hours on air fry setting.
How can you add smoke flavor without actually smoking it?
For smoke flavor, add 1-2 teaspoons of liquid smoke to the marinade.
What can I do if my jerky is too dry and stiff?
Dryness can vary a bit batch to batch. Next time, reduce oven temp slightly and check a few minutes earlier. Or store in a sealed container with an orange peel or apple slice to add moisture.
How should I store leftover turkey jerky?
For best shelf life, store in an airtight container or bag in the refrigerator for 1-2 months. Freezing portions works well for longer storage too.
Enjoy Your Homemade Turkey Jerky!
With proper ingredients, preparation and baking technique, you can easily make moist, flavorful turkey jerky right in your own oven. Experiment with different marinade flavors and spice levels to suit your tastes. Homemade turkey jerky makes a nutritious high protein snack to enjoy anytime!
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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. Making sure to have consistent pieces of turkey is also very important as it ensures all the jerky will be finished drying at the same time.
Should I use curing salt?
When making chicken or turkey jerky, I always include curing salt into the marinade to help prevent bacteria in the jerky. Curing salt is mostly table salt with about 6% sodium nitrite, an ingredient that removes water from the meat and the bacteria cells themselves.
Once the turkey has finished marinating and is full of all that great sweet and salty flavor, its time to dry it and make it into jerky! You can dry jerky in either an Oven, Dehydrator, or Smoker. I decided to dry this jerky with a Nesco Dehydrator, its so easy and produces great tasting 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.
Turn the dehydrator on the highest setting and dry until finished, this is on average 4-6 hours. You want to make sure the turkey is heated to an internal temperature of 165°F to further help in killing any bacteria.