Turkey Jerky

🛒 Ingredients

• Turkey Breast, boneless, skinless 1000 g · 1040 kcal
• Soy Sauce (low sodium) 60 g · 40 kcal
• Worcestershire Sauce 30 g · 10 kcal
• Brown Sugar 15 g · 55 kcal
• Smoked Paprika 5 g · 15 kcal
• Garlic Powder 5 g · 17 kcal
• Onion Powder 5 g · 18 kcal
• Black Pepper 2 g · 5 kcal

👨‍🍳 Instructions

1. Slice the turkey breast into thin strips, about 1/8 to 1/4 inch thick, removing any visible fat or sinew. For easier slicing, partially freeze the turkey for 30-60 minutes.
2. In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper to create the marinade.
3. Add the turkey strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight (up to 24 hours), to allow the flavors to meld.
4. Preheat your dehydrator to 65°C (150°F) or your oven to its lowest setting (usually around 65-75°C / 150-170°F). Line baking sheets with parchment paper if using an oven.
5. Remove the turkey strips from the marinade, letting any excess drip off. Arrange them in a single layer on the dehydrator trays or prepared baking sheets, ensuring no pieces overlap.
6. Dehydrate the turkey for 4-6 hours (or longer for thicker pieces) until it is dry, firm, and pliable but not brittle. Cooking time varies depending on the thickness of the meat and your dehydrator/oven.
7. Once done, remove the jerky from the dehydrator/oven and let it cool completely on a wire rack. Store in an airtight container at room temperature for up to 1-2 weeks, or refrigerate for longer storage.