Looking for an alternative to classic beef jerky? This homemade turkey jerky is easy to make and delivers a perfect balance of salty and sweet that rivals any jerky you’ve tried. It’s remarkably flavorful and surprisingly simple to prepare.
Video – Making Turkey Jerky
Why this recipe works
This recipe uses a few tried-and-true ingredients to create bold jerky flavor. Soy sauce and Worcestershire sauce provide the savory, salty backbone, while brown sugar adds gentle sweetness and balance. The result is a well-rounded jerky that’s both savory and slightly sweet.
What turkey is best?
Turkey breast is the ideal cut for jerky because it is very lean. Low fat is important for jerky: fat spoils faster than meat, so using a lean cut improves shelf life and texture. You can buy turkey breast or turkey tenderloin at most supermarkets alongside ground turkey—no need to buy a whole bird.
How to slice the meat
Slice the turkey into uniform strips about 1/8″ to 1/4″ thick. Thickness matters more than length—consistent thickness ensures even drying so all pieces finish at the same time.
Using a sharp knife
A very sharp knife makes slicing clean, even strips much easier. A properly sharpened blade cuts smoothly through partially frozen meat and produces consistent pieces. If your knife is dull, a quick sharpening will drastically improve the results.
Partially freeze the turkey
Wrap the turkey breast in plastic and place it in the freezer for about an hour before slicing. Partially freezing firms the meat and helps you slice even strips. Pair this with a sharp knife and slicing becomes fast and precise.
Making the marinade
This is the flavor stage. Combine ingredients that pack bold savory and sweet notes to coat the turkey strips thoroughly.
Step 1 – Mix all marinade ingredients in a bowl. Stir until the brown sugar dissolves, then pour the marinade into a large zip-top bag.
Step 2 – Add the sliced turkey to the bag, seal, and massage so every strip is coated. Refrigerate and marinate for 12–24 hours for the best flavor, shaking the bag a few times during that period so the marinade coats everything evenly.
Should I use curing salt?
For poultry jerky, many cooks include a small amount of curing salt in the marinade to help inhibit bacterial growth. Curing salt contains a small percentage of sodium nitrite and can add an additional layer of safety for long-term storage. Use according to product instructions and local food safety guidance.
Drying the jerky
After marinating, strain the strips to remove excess liquid, then arrange them on drying trays with space between pieces for airflow. You can dry jerky in an oven, dehydrator, or smoker. A dehydrator is convenient and produces consistent results.
Set your dehydrator on a high setting and dry for roughly 4–6 hours. Aim for an internal temperature of 165°F to ensure safety. If you’re unsure whether your dehydrator reaches that temperature, you can preheat or post-heat the strips in a 300°F oven for about 10 minutes to reach 165°F.
Pre or post heat treatment
If you choose a pre- or post-heat treatment, place the strips on a cookie sheet and heat at 300°F for about 10 minutes. This step can be done either before or after dehydration to ensure the jerky reaches a safe internal temperature.
How to tell when the jerky is finished
Begin checking after about 3.5 hours. Let a piece cool for a few minutes, then use the bend test or rip test to judge doneness.
The bend test
Bend a piece in half: the jerky should bend and crack but not snap in two. If it bends without cracking, it needs more time. If it breaks cleanly, it’s over-dried. Aim for that slight crack without complete breakage.
The rip test
Rip a strip lengthwise; it should tear and reveal white muscle fibers. This indicates the jerky is dried through and ready to store.
FAQ
Turkey tenderloin is a tender cut from the breast that works well for jerky because of its leanness and texture.
About 4–6 hours in a dehydrator or oven; times in a smoker vary from roughly 2–7 hours depending on temperature and setup.
Yes. Turkey jerky is lean and high in protein. This recipe uses modest amounts of sugar and salt—check the nutrition section for details.
Store jerky in airtight bags or jars in a cool, dark place. Properly dried and stored jerky keeps longer and maintains texture and flavor.
Old pro tips
- Partially freeze the breast and use a very sharp knife for clean, even slices.
- If using a smoker, smoke for about an hour then finish in a dehydrator for the best texture and smoke flavor.
- Liquid smoke (hickory) is an easy option to add smoky character if you don’t have a smoker.
Other recipes and information
-
Beef Jerky Recipes (75+ Homemade Jerky Recipes)
-
The Ultimate Beef Jerky Marinade
-
How to Make Beef Jerky in a Smoker
The BEST Turkey Jerky Recipe
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Ingredients
Lean Turkey Breast
- 1 lb Turkey Breast
Marinade
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp liquid smoke (optional, hickory)
- 1/4 tsp curing salt (optional)
Equipment
Instructions
- Combine all marinade ingredients in a bowl and stir until the brown sugar dissolves. Pour into a zip-top bag.
- Trim visible fat from the turkey breast and slice into 1/4″ strips.
- Add the sliced turkey to the marinade, seal, and refrigerate for 12–24 hours.
- After marinating, strain the strips in a colander to remove excess marinade.
- Arrange strips on dehydrator trays with space between pieces so air can circulate. Make sure strips are not touching.
- Dehydrate for 4–6 hours, beginning to check for doneness around 3.5 hours.
- The jerky is ready when it bends and cracks but does not break in half.
Pre or Post Heat Treatment
- If your dehydrator may not reach 165°F, heat strips in a 300°F oven for about 10 minutes either before or after drying to ensure safety.
Pro Tips
- Partially freeze the breast and use a sharp knife for the best slices.
- Smoke strips for an hour, then finish in a dehydrator for great texture and smoke flavor.
- Liquid hickory smoke works well if you want a smoky taste without a smoker.
Nutrition
| Calories: 122 kcal
| Carbohydrates: 6 g
| Protein: 21 g
| Fat: 2 g
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