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Homemade Turkey Jerky Recipe: Smoky and Savory

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Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

This homemade turkey jerky recipe combines lean turkey breast with soy sauce, Worcestershire sauce, garlic, smoked paprika, and optional red pepper flakes. The result is smoky, savory jerky with a slightly sweet flavor and adjustable heat.

✅ Quick Answer: How do you make turkey jerky at home?
To make turkey jerky safely, trim visible fat from the turkey breast and slice it no thicker than ¼ inch. Marinate the strips in the refrigerator, then heat them to an internal temperature of 165°F before dehydrating at 140°F. The jerky is ready when a cooled strip feels firm and leathery, cracks slightly when bent, and shows no moisture when squeezed.

Making turkey jerky at home lets you control the ingredients, seasonings, and finished texture. Follow each preparation, heating, dehydrating, doneness, and storage step carefully for safe, consistent results.

Turkey Jerky Marinade Recipe

The marinade combines soy sauce, Worcestershire sauce, garlic, smoked paprika, brown sugar, and optional red pepper flakes for a smoky, savory flavor with gentle sweetness. Follow the recipe below for the complete preparation, safe-heating, dehydrating, doneness, and storage steps.

Top of Recipe

How to Make Homemade Turkey Jerky

This recipe uses lean turkey breast and a smoky, savory marinade with gentle sweetness. Use the red pepper flakes as written for mild heat, omit them for a milder batch, or add a little more for a spicier result.

Ingredients

  • 2 pounds boneless, skinless turkey breast
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes, optional

Instructions

  1. Prepare the Turkey: Trim away all visible fat, connective tissue, and skin. Partially freeze the turkey breast for approximately 30 to 60 minutes, until firm but not frozen solid, to make slicing easier.
  2. Slice the Turkey: Slice the turkey breast approximately ⅛ inch thick and no thicker than ¼ inch. Cut across the grain for more tender jerky or with the grain for a chewier texture.
  3. Make the Marinade: In a bowl, combine the reduced-sodium soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, and optional red pepper flakes. Stir until the brown sugar is mostly dissolved.
  4. Marinate the Turkey: Place the turkey strips in a sealable food-storage bag or covered glass or food-safe plastic container. Add the marinade and turn the strips until evenly coated. Refrigerate for at least 6 hours or overnight.
  5. Prepare for Heating: Preheat the electric food dehydrator to 140°F and the oven to 300°F. Remove the turkey from the marinade and discard the used marinade. Arrange the strips in a single layer on wire racks positioned over rimmed baking sheets.
  6. Heat the Turkey: Place the baking sheets in the oven and heat the strips until they reach an internal temperature of 165°F. Check several strips with a food thermometer, inserting the probe sideways into the thickest part when possible.
  7. Dehydrate the Jerky: Transfer the heated strips to the dehydrator trays. Arrange them in a single layer without touching or overlapping. Dehydrate at 140°F and begin checking after approximately 3 hours. Rotate the trays if your dehydrator dries unevenly.
  8. Test for Doneness: Remove one strip and allow it to cool for several minutes. Properly dried turkey jerky should feel firm and leathery, crack slightly when bent without breaking, and show no moisture when squeezed. Continue dehydrating and retesting as needed.
  9. Cool and Store: Blot away any beads of oil with clean, absorbent paper towels. Allow the jerky to cool completely before placing it in an airtight container and storing it according to the directions below.

Cook and Prep Times

  • Preparation Time: Approximately 20 minutes
  • Partial-Freezing Time: 30 to 60 minutes
  • Marinating Time: At least 6 hours or overnight
  • Heating Time: Until the turkey reaches an internal temperature of 165°F
  • Approximate Dehydrating Time: 3 to 6 hours

Preparation and dehydrating times will vary according to the thickness of the turkey strips, dehydrator model, and humidity.

Yield: Varies according to the thickness of the turkey strips and the amount of moisture removed during dehydrating.

Bottom of Recipe

How to Store Turkey Jerky Safely

Allow the turkey jerky to cool completely before packaging it. Place it in a clean, airtight container, heavy-duty food-storage bag, or vacuum-sealed bag. Package larger batches in smaller portions so the entire supply isn’t repeatedly exposed to air and moisture.

Properly prepared and dried turkey jerky can be kept in a sealed container at room temperature for up to two weeks. For more conservative storage, refrigerate it and use it within one to two months. Freeze jerky that you want to keep longer, and label each package with the date it was made.

Vacuum sealing reduces exposure to air, but it doesn’t remove moisture already present or make underdried jerky safe. Don’t rely on oxygen absorbers or desiccant packets to compensate for jerky that hasn’t been dried properly.

Check stored turkey jerky for condensation, mold, an unusual odor, or other signs of spoilage. If any appear, discard the entire package.

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How to Use Turkey Jerky in Meals

Turkey jerky can add smoky, savory flavor to soups, stews, ramen, casseroles, salads, scrambled eggs, or baked potatoes.

Cut the jerky into small pieces before adding it to a cooked dish. For a softer texture, cover the pieces with hot water or broth and soak them for approximately 15 to 30 minutes before cooking.

Rehydrate only the amount you intend to use. Once moisture has been added back, don’t treat the jerky as a shelf-stable food. Add it promptly to the dish you’re preparing and refrigerate any leftovers.

Visit the homemade jerky guide for recipes using beef, chicken, pork, fish, and hot honey chicken, along with general preparation, heating, dehydrating, doneness, and storage guidance.

If you’re having trouble with a batch, visit the Jerky Troubleshooting Guide for help with texture, drying, and storage problems.

Turkey Jerky FAQ

Can I make turkey jerky safely at home?

Yes. Trim away visible fat and skin, slice the turkey no thicker than ¼ inch, and marinate it in the refrigerator. Heat the strips to an internal temperature of 165°F before dehydrating them at 140°F.

How long does homemade turkey jerky last?

Properly prepared and dried turkey jerky can be stored in a sealed container at room temperature for up to two weeks. For more conservative storage, refrigerate it and use it within one to two months. Freeze jerky that you want to keep longer.

What cut of turkey works best for jerky?

Boneless, skinless turkey breast works best because it is lean and easy to slice into even strips. Trim away any remaining fat, connective tissue, and skin because fat doesn’t dehydrate properly and can become rancid during storage.

Why must turkey reach 165°F before dehydrating?

Raw poultry may contain harmful bacteria, and a food dehydrator may not heat moist turkey strips to a safe internal temperature quickly enough. Heating the strips to 165°F before dehydration destroys harmful bacteria before the meat loses moisture and the bacteria become more resistant to heat.

Before you go, grab the free 5 Dried Food Recipes That Actually Taste Great PDF below—featuring carrot soup, minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls.

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5 Free Dried Food Recipes
That Actually Taste Great

Hand holding the 5 Dried Food Recipes That Actually Taste Great free PDF guide

Put your dried food to delicious use!
Five very different recipes.
Not one dull bite...

Get your free copy now!

More From Easy Food Dehydrating

More From Easy Food Dehydrating


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