When you say jerky, people are likely to think beef. However, you can use your food dryer just as well to make jerky from turkey. Make these in your oven, or use a dedicated food dryer. Whichever you use, you’re bound to like the end-product:
Classic Jerky from your Food Dryer
Fat tends to retain water when you dehydrate it, and so can spoil a batch of jerky. When you make beef jerky, you remove as much fat as possible before marinating the meat. The task is much easier with turkey. When you trim off the skin, much of the fat goes with it. That leaves protein-rich meat that absorbs flavors well from the marinade and dries into a delicious, low-carb snack.
1 lb turkey breast
3 Tbsp. soy sauce
2 Tbsp. liquid smoke
1/3 cup Worcestershire sauce
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1 Tbsp onion salt.
Debone the turkey breast, remove the skin, and cut away any clumps of fat that remain. Slice the turkey breast thin—1/16 to 1/8 inch thick, then combine the slices with the other ingredients and mix thoroughly. Make sure the marinade covers the turkey completely, and refrigerate it for at least 12 hours, but no more than 24.
Move the turkey strips to drying racks and dehydrate them until they’re leathery. If your food dryer has a temperature knob, set it at 160 degrees and expect to wait 12 or more hours for the meat to dry.