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Chef Tips
- Slice the turkey thinly and evenly to ensure it dries out properly.
- Marinate the meat overnight to let the flavors fully soak in.
- Use a low and slow drying method to keep the jerky tender and flavorful.
Ingredients 0/10
Why This Recipe Works
This jerky is packed with rich, smoky flavors that bring out the best in turkey. It’s a perfect snack for those who love a healthy, protein-packed treat without any added preservatives. Plus, it’s easy to make and lasts a long time.
Step 1
Whisk the ground turkey with water, liquid smoke, kosher salt, pink salt, pepper, onion powder, paprika, garlic powder, and sage in a big bowl until everything is well combined. Cover the bowl and pop it in the fridge for at least 8 hours, or overnight if you can.
Step 2
Once it's chilled, use a jerky gun to shape the mixture into sticks, fitting as many as you can on the dehydrator racks. Set your dehydrator to 155°F (68°C) and let the jerky dry for about 2 and a half hours. When the time’s up, unplug the machine and take off the lid, then let the jerky sit for another hour to finish drying out. Enjoy!
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Best Serving Ideas
Enjoy this jerky on its own as a quick snack or pair it with cheese and crackers for a simple appetizer. It also works well chopped up in salads or added to soups for an extra punch of flavor.
How To Save Leftovers
Store the jerky in an airtight container in a cool, dry place. For longer freshness, keep it in the refrigerator. Properly stored, it can last for several weeks without losing its taste or texture.
Frequently Asked Questions
Can I use ground turkey thigh instead of breast?
Yes, ground turkey thigh will work but may have a slightly different texture and fat content.
What is the purpose of pink curing salt in the recipe?
Pink curing salt helps preserve the meat and prevent bacterial growth during drying.
How long can I store the jerky after making it?
Store it in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Can I skip the liquid smoke flavoring?
You can omit it, but the jerky will lose some of its smoky flavor.
Is it necessary to refrigerate the mixture before dehydrating?
Yes, chilling the mixture for at least 8 hours helps develop flavor and firms up the meat.
Can I use an oven instead of a dehydrator?
Yes, you can use an oven set to the lowest temperature, around 155°F, with the door slightly open for airflow.
How do I know when the jerky is done?
The jerky should be dry but still flexible, not brittle, and should dry an extra hour after turning off the dehydrator.
What if I don’t have a jerky gun?
You can shape the jerky mixture by hand into thin strips or use a piping bag for similar results.
