Turkey season is a special time of year. For many of us, it marks a time to reconnect with nature after a long winter. The forests sprout to life and the thunderous gobbles fill the morning air. We speak, but in a different language… and they answer in the only one they know. We hope they commit, but there’s no telling what’s on their mind. We strategize, change tactics, employ a new game plan and hope they want to play this time. It didn’t take long, and one did. Every gobble got closer. Then he crested the hill in full strut. It was a majestic sight as the eastern sun had backlit his tail fan.
Thomas’s bird gave us a show and had the nerves a flowing.
Our hearts started to race as he beelined towards the decoys. I was on the left, Thomas on the right. 100 yards, 70 yards, 50, yards, 20 yards. The painted head was on full display. BANG! A clean miss, as the thick brush had gotten in the way of his first shot. I reached for my gun, but no sooner, Thomas had regrouped and flopped him with his second shot. He had harvested a beautiful Eastern tom not thirty minutes into the season. With one tag filled, it was time to go for a double.
A new group of birds meant a new game plan. They weren’t taking to our first setup, so we decided to get aggressive. In retrospect, a few more minutes of patience may have yielded similar results to Thomas’ hunt. Oh, well…that’s half the fun of turkey hunting. It was run and gun time. A style you can’t get away with hunting for deer. We booked it across an open hay field, peaked over the hill, and to our surprise, two strutters had taken a liking to the tiny clover food plot. Back across the field we went. Our plan was to loop around and flank them from another trail on the opposite side of the bottom. Twenty minutes of belly crawling, and we were face to face with the two strutting toms. “Ready?” I asked, as Thomas was now running the camera behind me. “Yup!” We rose out of the green juniper from to a standing position. They hadn’t made us out! I steadied the bead on the head on the right and waited for them to separate. BANG!……BANG! The tough bird had rolled after the first shot, but managed to get up and run. The second shot rang true. We were tagged out three hours after our season opened.
Thomas (left) and I with our birds on a morning to remember.
After some celebration and a few photos, we cleaned up the birds, readied the feathers for the wall, and wild meat for the dehydrator. Making turkey jerky is one of our favorite ways to Celebrate The Hunt after a successful turkey season. We chose to go with two flavors: A Cajun Styled Turkey Jerky and a Honey Peppered Turkey Jerky. And here’s how we made it…
The Ultimate Guide to Making Delicious Turkey Jerky at Home
Turkey jerky is a tasty and protein-packed snack that has become increasingly popular in recent years. As more people look for leaner, healthier meat options, turkey has proven to be an excellent alternative to traditional beef jerky. Though store-bought turkey jerky can be convenient, nothing beats the flavor and customization of homemade.
If you’re new to making jerky at home have no fear – it’s easier than you think! With just a few simple ingredients and tools, you can make turkey jerky that rivals any brand name. In this comprehensive guide we’ll walk through everything you need to know to make the best turkey jerky right from your own kitchen.
Why Make Turkey Jerky?
There are many great reasons to make your own turkey jerky at home:
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It’s cheaper than buying pre-made. Homemade allows you to control the quality of ingredients.
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You can customize the flavors exactly to your taste. Get creative with spices and seasonings!
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Turkey is a leaner protein option compared to beef. Less fat means a healthier snack.
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Turkey jerky can provide an excellent source of protein in your diet. Great for athletes and bodybuilders.
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Making your own allows you to control what goes in it. You can avoid unhealthy additives.
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It makes for the perfect road trip or hiking snack. Packed with protein to keep you energized.
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Your homemade turkey jerky will taste fresher and better than any store-bought option.
Choosing the Right Turkey
The first step is selecting what type of turkey to use. The best cuts for making jerky are:
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Turkey Breast: This lean cut provides meat that is easy to slice thinly.
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Turkey Tenderloin: Also a very lean cut from the breast that makes great jerky.
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Ground Turkey Breast: Using ground turkey allows you to make a different textured jerky.
You want a lean cut of turkey with little fat content. Extra fat can cause the jerky to spoil faster. Look for turkey labeled at least 93% lean if purchasing ground.
Preparing the Turkey Meat
Once you’ve selected your preferred turkey, proper slicing and prepping ensures your jerky dries evenly. Here are some tips:
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Partially freeze the turkey breast for 1-2 hours before slicing. This will make it easier to cut thin, uniform strips.
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Trim off any excess fat or sinew before slicing for optimal results.
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Slice the turkey breast against the grain into 1⁄8 to 1⁄4 inch thick strips. Consistent thickness is key.
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Use a very sharp knife to make slicing easier. Consider investing in a quality chef’s knife.
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If using ground, form into a flat patty before dehydrating. Aim for about 1⁄4 inch thick.
Marinade and Seasonings
One of the best parts about making your own jerky is getting to flavor it exactly how you want. There are endless combinations of marinades and spice rubs to give your turkey jerky amazing taste.
Some classic marinade flavors include:
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Soy Sauce – For salty, savory flavor. Goes great with other Asian flavors.
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Worcestershire Sauce – Provides tangy, umami punch. Use sparingly, as it’s strong.
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Brown Sugar – Adds touch of sweetness to balance out saltiness.
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Liquid Smoke – Gives authentic smoky/BBQ taste without actual smoking.
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Vinegars – Apple cider, rice, balsamic all add nice acidity.
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Garlic and Onion Powder – Two foundational flavors for most jerky.
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Chile Powder or Cayenne – For spicy kick (go easy at first!)
You can also coat strips in a dry rub blend instead of marinade. Spice rub ideas:
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Cajun Seasoning – Paprika, garlic, onion, oregano, cayenne.
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Tex-Mex – Chili powder, cumin, paprika, garlic powder, oregano.
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Pepper Medley – Coarse black, white, red, green peppers.
Get creative mixing flavors! Savory, sweet, spicy—the options are endless for your own signature turkey jerky.
Safety Tips
When making any kind of raw meat jerky at home, there are important safety guidelines to follow:
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Always marinate in the refrigerator, not on the counter.
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Use a curing salt containing nitrites to prevent bacterial growth. Follow instructions carefully.
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Heat turkey to 160°F internal temperature before dehydrating. An oven works well for this.
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Dehydrate at temperature of at least 145°F. Higher if your unit allows.
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Store finished jerky in sealed bags/containers and refrigerate or freeze for longest life.
Following these tips helps prevent potential harmful bacterial growth. Turkey jerky can be safely enjoyed when made carefully!
Dehydrating Your Turkey Jerky
The dehydrating process is what transforms your marinated turkey from wet meat to shelf-stable jerky. There are several appliance options:
Stand-Alone Dehydrators
Specifically designed for making jerky, these have stacked trays and temperature/timer controls. The Nesco Snackmaster is a popular, affordable option. Arrange turkey strips directly on trays and dehydrate 4-6 hours.
Ovens
Any standard oven can be used by adjusting to lowest temperature setting, usually around 170°F. Prop door open slightly with a wooden spoon handle. Use wire racks on baking sheets. Rotate trays and check frequently.
Smokers
If you want authentic, smoky flavor, using a smoker for 1-2 hours before dehydrating imparts great taste. Any type works – offset, pellet, electric. Finish jerky by dehydrating afterwards.
Regardless of the appliance, arrange turkey strips in single layers, not touching, so air can circulate. It may take some trial and error to perfect times for your specific model.
How to Know When It’s Done
Jerky is done when strips are dried but still pliable – not brittle. Test doneness in a few ways:
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Look – Should have a darkened, “dry” appearance. Should not appear moist.
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Feel – Hard and tough to the touch, but still somewhat flexible. Should not be crunchy.
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Bend Test – Bend a strip in half – it should crack but not break in two.
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Ripping – Try ripping a piece lengthwise. Well-dried jerky will tear apart into fibers.
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Temperature – Internal temp should reach at least 145°F.
Trust your senses – with practice, you’ll easily know when your turkey jerky has the perfect texture.
Storing Your Turkey Jerky
Proper storage keeps your jerky tasting great as long as possible:
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Cool completely before storing. Do not pack warm jerky – moisture will build up.
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Use airtight containers or resealable bags. Mason jars work great.
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Best kept at room temperature in a cupboard or pantry if consuming within 1-2 weeks.
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For longer shelf life, refrigerate or freeze. Freezing inserving portions works well.
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If humidity is high, consider adding uncooked rice to absorb moisture in storage containers.
Your jerky should last 1-2 months stored properly. Keep an eye on it and discard if you ever notice an off smell or appearance.
Getting Creative with Flavors
Once you master the basic technique, the fun is experimenting with unique ingredient combinations. Some ideas to inspire your jerky creativity:
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Coconut Curry – coconut aminos, red curry paste, lime juice
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Teriyaki – soy sauce, brown sugar, ginger, garlic
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Margarita – lime juice, orange juice, salt, chili powder
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Greek – lemon juice, oregano, red wine vinegar, garlic
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Jamaican Jerk – brown sugar, allspice, thyme, habanero peppers
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Italian Herb – olive oil, balsamic, basil, oregano, fennel
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Tex Mex – chili powder, cumin, paprika, cayenne, cilantro
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Thai Peanut – peanut butter, soy sauce, lime juice, red pepper flakes
Endless possibilities! Try small batches first to test flavor combos before making big batches.
Making turkey jerky is easy, fun, and results in a super tasty, protein-packed snack you can feel good about eating. With a few simple tools and ingredients, you can create your own signature flavors right from your home kitchen. Get creative and enjoy the whole process – from selecting the turkey to customizing marinades to watching your jerky slowly dehydrate. In no time, you’ll be hooked on making your own incredible turkey jerky!
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Prepare the Jerky Marinades
Not much to it. Simply toss the ingredients in a bowl, mix, and then dump over the cut strips of wild turkey breasts. Cover and let marinate for 1-3 days in the refrigerator. We chose to use one turkey and save the other for a later date. We used one breast for each batch, which gave us plenty to snack on.
Cajun Turkey Jerky
- 2 lbs. of turkey breast
- 1/2 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/8 cup teriyaki sauce
- 1.5 cups water
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp powdered Cajun seasoning
- 1 tbsp liquid smoke
The sliced wild turkey strips take a nice 3-day bath in the Cajun turkey jerky marinade.
Honey Peppered Jerky Ingredients
- 2 pounds of turkey breasts
- 1/2 cup of honey
- 1/2 cup of soy sauce
- 1 tablespoon of cayenne pepper
- 4 tablespoon of lemon juice
- 1 minced garlic clove
- 1 pinch of pepper and salt
And a shot of the honey pepper turkey jerky marinade.
How to Make Turkey Jerky Using a Dehydrator
The prep steps are all the same whether you are using a dehydrator, smoker, or oven to make your turkey jerky.
I find it much easier to slice the wild breast meat thin when the meat is semi-frozen and stiff so it doesn’t squish out under your knife. Using a sharp fillet knife, cut strips no wider than ¼ inch. You can choose how tough or chewy you prefer it by the direction you slice the breast meat. I prefer it to be somewhat chewy, but not to a point where I have to rip and tear and pull a neck muscle. Therefore, I cut it on a diagonal. Cutting it across the grain will give you a more tender jerky, whereas, cutting it with the grain will leave you with a tougher jerky. Think of the muscle fibers like wood grains – it’s easier to cut (chew) across the grain compared to going with the grain.
It’s much easier to get uniform thin slices when the meat is partially frozen.
Once you’ve got it sliced, it’s time to choose the marinade or jerky flavor you desire. The options are really endless. We chose to do two different flavors: a Cajun Style, and a Honey Pepper Style. Both were great, but very different. The Cajun style was a more traditional turkey jerky flavor with a little kick and taste of black pepper (We cracked black pepper over the Cajun slices on the dehydrator because we love black pepper). The black pepper also enhanced the flavor and texture as soon as it hit your mouth. For the honey one, you got exactly that . . . a sweet taste at first, followed by a faint taste of cayenne. Like I said, both had very different flavor, but were great in their own right. Enough about that, here are the ingredients we used to make both marinades.
HOMEMADE TURKEY JERKY! 2 SIMPLE Ways anyone can make it.
FAQ
What is the secret to good jerky?
How long does turkey jerky last?
What part of turkey is best for jerky?