Dehydrated Turkey: Step-by-Step Guide for Perfectly Preserved Meat

Wondering how to dehydrate turkey safely and easily? Whether you're prepping for backpacking, long-term food storage, or just want a quick, protein-packed snack, you’re in the right place. I’ll show you how I do it — from store-bought sliced turkey to homemade jerky — no guesswork required.

✅ Quick Answer: How Do You Dehydrate Turkey?
To dehydrate turkey, use fully cooked meat sliced evenly. Arrange on dehydrator trays and dry at 160°F for 4–6 hours until crisp. For oven drying, use the lowest temp, prop the door open slightly, and check often. Never dehydrate raw turkey — it must be fully cooked first.

But guess what? I cheat. There, I said it. I buy pre-sliced cooked turkey in tubs. Or you can stand in line and buy it freshly sliced at the deli. Ask for your turkey to be sliced at medium thickness.


Pre-cooked deli-sliced turkey - dehydrated on a Nesco food dehydrator

Dehydrating pre-cooked, deli-sliced turkey is a simple process that obviously requires minimal effort!

If you don't want to buy "processed sliced turkey" then look for boneless skinless turkey meat instead. Turkey breast is ideal. The key is to cut fresh turkey strips into even strips so they dehydrate at the same rate.

If you wish to use ground turkey, use the plastic liners like you see in my image above. This helps stop small pieces of meat from falling through to the bottom of the dehydrator.

The Easiest Way to Get Started

In the image above, I used a 9 oz. plastic tub of sliced turkey from Target and fit five slices per tray in my Nesco Food Dehydrator. I also recommend Walmart and Publix brands for their sliced turkey!

How to Prep Turkey for Even, Safe Dehydrating

Why Consistent Slices Matter for Safe Drying

When dehydrating turkey (or any meat), cut pieces to uniform sizes for even drying. Uneven pieces may lead to some being over-dried while others remain too moist, which isn’t safe for storage.

If you accidentally put away processed meat that is still warm or damp in the center, you run the risk of salmonella poisoning. Be safe. Dry the turkey fully and allow to cool to room temperature before using for backpacking meals or long-term storage in your food pantry.

Making Turkey Jerky is different: The spices you use act as a preservative for the raw meat. See my recipes further down the page.

Below are before and after images of sliced processed turkey in the dehydrator—notice how much they shrink!

Pre-cooked deli sliced turkey, before and after dehydrating

Using leftover meats like pork, chicken, or beef? No problem! Simply slice them evenly before dehydrating.

Best Dehydrating Temperature for Turkey (+ My Top Tips)

Step-by-Step Instructions for Dehydrating Sliced Turkey

  1. Arrange pre-cooked, pre-sliced turkey in a single layer on dehydrator trays.
  2. Do not overlap slices to ensure even drying.
  3. Set your dehydrator to 160°F and dry for approximately 2 hours.
  4. Rotate trays midway for uniform dehydration (even if the manual doesn't mention it!).
  5. The turkey is fully dehydrated when crispy and breakable.

💡 Tip: Outside the U.S.? Most dehydrating temps here are listed in Fahrenheit — use our quick converter to see the Celsius equivalent for your machine.

💡 Storage Tip: Store in vacuum-sealed bags with a 100cc oxygen absorber to maintain freshness, scroll down to see my images.

No Dehydrator? Here’s How to Use Your Oven Instead

No dehydrator? Use your oven!

  1. Preheat your oven to its lowest setting (usually 170°F or lower).
  2. Place turkey slices on a wire rack that's on top of a baking sheet for airflow.
  3. Prop the oven door open slightly with a wooden spoon - it lets moisture escape.
  4. Check turkey every few hours and remove once it reaches the desired texture.

⛔ Important: Always Use Cooked Turkey Only:
We are NOT dehydrating RAW turkey—only cooked turkey is safe for dehydration. Always follow your food dehydrator's manual for exact settings.

🔥 Why 160°F Is the Safe Zone for Meat 🔥

Don’t Take Chances When Dehydrating Meat

If you’re drying plain, cooked turkey (or any cooked meat), always set your dehydrator to 160°F — it’s the safe zone that kills bacteria like Salmonella and E. coli.

👉 If you’re making jerky from raw meat, it must be properly marinated using salt and/or curing ingredients that help inhibit bacterial growth. The spices and acids act as preservatives — but it still needs to be dehydrated at 160°F.

⚠️ Never try dehydrating raw, unseasoned turkey or ground meat without first cooking it — that’s a serious safety risk.

Don’t Take Chances When Dehydrating Meat

If you’re drying plain, cooked turkey (or any cooked meat), always set your dehydrator to 160°F — it’s the safe zone that kills bacteria like Salmonella and E. coli.

👉 If you’re making jerky from raw meat, it must be properly marinated using salt and/or curing ingredients that help inhibit bacterial growth. The spices and acids act as preservatives — but it still needs to be dehydrated at 160°F.

⚠️ Never try dehydrating raw, unseasoned turkey or ground meat without first cooking it — that’s a serious safety risk.


How to Make Easy, Flavor-Packed Turkey Jerky

Turkey jerky on a bamboo board

See how easy it is to make this homemade turkey jerky recipe here!

Try These Other Jerky Recipes Too!

Check out these Jerky Treats pages:
Fish Jerky, Beef Jerky, Chicken Jerky, Hot Honey Chicken Jerky, and Pork Jerky!



Rehydrating Dehydrated Turkey: How to Bring It Back to Life

Pre-cooked turkey after dehydrating and rehydrating!

Rehydrated turkey is back to being moist and flavorful—not stiff or crispy!

What to Use for the Best Rehydration Results

✅ How to Rehydrate:

  • Soak in clean, cold water using a few cups water in the refrigerator.
  • Use chicken or turkey stock for added flavor (I love Better Than Bouillon stock!).
  • NEVER rehydrate at room temperature—this can promote bacterial growth, especially in hot climates.
Pre-cooked, sliced turkey vacuum-packed with an oxygen absorber

In the photo, you can clearly see three packages of pre-cooked turkey, all vacuum-sealed with their oxygen absorber packs and ready to store.

More Meat Dehydrating Guides You’ll Love! 🥩

Loved learning about dehydrating turkey? Check out our guides for:

My Family’s Favorite: Mom’s Turkey Risotto Recipe

Turkey Risotto Recipe

One of my favorite childhood memories is my mom’s Turkey Risotto. She made it every Christmas in the UK. When I moved to the USA, I was thrilled to have another chance to enjoy it on Thanksgiving!

Turkey Risotto with broccoliwith added broccoli!

ingredients:

  • 1 can of diced tomatoes
  • 1 small can of peas
  • 1/2 white onion, chopped
  • Handful of mushrooms, sliced
  • 1 tsp Italian herbs
  • 1 cup of chicken or turkey stock

Instructions:

  1. In a large pan, sauté onions and mushrooms in a little oil.
  2. Add tomatoes, peas, stock, and herbs.
  3. Simmer for 15 minutes, then stir in cooked turkey.
  4. Serve over rice or orzo.

🍽️ Tip: Orzo cooks twice as fast as rice!

💖 Dedicated to Mom (1936-2021)—I miss her dearly and hope you love this recipe as much as my family did.

Your Top Questions About Dehydrating Turkey—Answered!

How long does turkey take to dehydrate?

The dehydration time for turkey depends on the thickness of the slices and the temperature setting of your dehydrator.

Generally, thinly sliced cooked turkey takes 6 to 10 hours at 160°F until fully dried. Always check that the turkey is dry but still slightly pliable, and almost brittle.

Can I make turkey treats for my dog?

Yes, here's how to dehydrate turkey necks in particular to create long-lasting chewy treats for dogs. Turkey necks provide protein, minerals, and glucosamine that support your dog's health. Here are some turkey neck tips:

  • Ensure turkey necks are fresh, raw, and thoroughly cleaned. 
  • Cook the meat in water until cooked through. Allow to cool.
  • Slice into evenly sized chunks for dehydrating.
  • Arrange in a single layer on trays, avoid overlapping.
  • Dehydrate at 160°F, flipping occasionally, for 8-15 hours until turkey chunks are completely dry and a little brittle.

Fully dried turkey necks will have shrunk considerably in size. To test, the jerky should not bend but snap when attempting to tear it apart.

Allow the turkey neck treats to cool completely before giving them to your dog. Store any extras in an airtight container like a Mason jar for up to 2 months.

Always keep an eye on your dog while he's eating them to prevent choking.

For safety, dehydrate turkey parts into a shelf-stable jerky texture. Adding broth or water restores some moisture for easier chewing if your dog struggles with the texture.

Do you need to cook turkey before dehydrating?

Yes, turkey must be fully cooked before dehydrating. Raw poultry can harbor bacteria like Salmonella, so it’s essential to cook it to an internal temperature of 165°F (74°C) before slicing and dehydrating.

Using lean, fat-trimmed turkey ensures longer shelf life and better-quality dried meat.

Whether you're drying turkey for a pantry stash, a hiking trip, or your dog's next favorite snack, learning the basics now saves you a ton of time later. And if you're hungry for more? Don’t miss my free PDF (below) with 5 easy, go-to dried food recipes you'll actually love.👇

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