Savory Oven-Dried Turkey Jerky
Experience the rich, smoky flavor of homemade turkey jerky with this easy-to-follow recipe inspired by Carol Costenbader's 'Preserving The Harvest'. This delicious jerky is created using a two-day process, which includes marinating the turkey breast to infuse it with a savory blend of soy sauce, brown sugar, and aromatic spices. By pre-cooking the turkey slices, we eliminate any bacterial concerns associated with raw poultry, ensuring a safe and tasty snack. Enjoy this protein-packed treat for lunch, as a snack, or while hiking or camping. The drying process can be easily adjusted based on your desired texture, and it stores well, whether in the fridge or freezer.
N/A
Servings
75
Calories
8
Ingredients
Ingredients
boneless turkey breast
1 (skinned and trimmed of fat)
water
1/2 cup
soy sauce
1/4 cup
brown sugar
2 tablespoons (firmly packed)
Worcestershire sauce
2 teaspoons
fresh ground black pepper
1 teaspoon
garlic powder
1/2 teaspoon
onion powder
1/2 teaspoon
Instructions
1
Begin by removing the skin and fat from the turkey breast. Place it in the freezer for about 30 minutes until it is partially frozen, which makes it easier to slice.
2
Once partially frozen, take it out and slice the turkey thinly against the grain. An electric knife is ideal for achieving uniform slices.
3
In a mixing bowl, combine the water, soy sauce, brown sugar, Worcestershire sauce, black pepper, garlic powder, and onion powder. Stir well until the sugar is dissolved and the ingredients are fully combined.
4
Add the turkey slices to the marinade, ensuring each piece is well-coated. Cover the bowl tightly and refrigerate overnight to let the flavors meld.
5
The following day, transfer the turkey slices and marinade to a pot. Simmer over medium heat until the liquid reaches an internal temperature of 160°F (71°C) on a meat thermometer.
6
Preheat your oven to 150°F (65°C). While the oven warms, drain the turkey slices from the marinade and pat them dry with paper towels to remove excess moisture.
7
Place the slices of turkey directly across the oven racks, ensuring they’re not touching to promote even drying. Prop the oven door open slightly with a wooden spoon to allow moisture to escape during baking.
8
Dry the turkey for 3-6 hours, checking after 3 hours. To test for doneness, allow a piece to cool, then bend it; if moisture remains, continue drying, checking periodically until it reaches your desired texture.
9
Once done, let the jerky cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 2 months or in the freezer for up to 6 months.
Nutrition Information
1g
Fat
2.5g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Oven-Dried Turkey Jerky?
It is a protein-packed, smoky snack made by marinating turkey breast in a savory blend of soy sauce and spices, then drying it in the oven.
What cut of turkey is used for this jerky recipe?
The recipe calls for one boneless turkey breast, which should be skinned and trimmed of fat.
How do I make it easier to slice the turkey breast thinly?
Place the turkey breast in the freezer for about 30 minutes until it is partially frozen, which makes slicing much easier.
Should I slice the turkey with or against the grain?
The turkey should be sliced thinly against the grain to achieve the best jerky texture.
What tool is recommended for uniform turkey slices?
An electric knife is ideal for achieving uniform and consistent slices of the turkey breast.
What are the ingredients in the marinade?
The marinade consists of water, soy sauce, brown sugar, Worcestershire sauce, black pepper, garlic powder, and onion powder.
How long should the turkey marinate?
The turkey slices should be covered and refrigerated in the marinade overnight to allow the flavors to meld.
Is it safe to make jerky from raw poultry?
Yes, this recipe ensures safety by simmering the turkey slices in the marinade until they reach an internal temperature of 160°F (71°C) before drying.
What internal temperature must the turkey reach during simmering?
The turkey liquid and meat should reach an internal temperature of 160°F (71°C) to eliminate bacterial concerns.
What temperature should I set my oven to for drying the jerky?
Preheat your oven to a low temperature of 150°F (65°C) for the drying process.
How do I prepare the turkey slices before putting them in the oven?
After simmering, drain the turkey slices from the marinade and pat them dry with paper towels to remove excess moisture.
How should the turkey be placed in the oven?
Place the slices directly across the oven racks, ensuring they are not touching each other to promote even drying.
How can I help moisture escape the oven during the drying process?
Prop the oven door open slightly with a wooden spoon to allow moisture to escape while the jerky is baking.
How long does the turkey jerky take to dry in the oven?
The drying process typically takes between 3 to 6 hours, depending on your desired texture.
How do I test the jerky for doneness?
Allow a piece to cool, then bend it; if no moisture remains and it reaches your desired texture, it is ready.
What should I do once the jerky is finished drying?
Let the jerky cool completely before moving it to an airtight container for storage.
How long can I store turkey jerky in the refrigerator?
The jerky can be kept in the refrigerator for up to 2 months.
Can turkey jerky be frozen for longer storage?
Yes, you can store the jerky in the freezer for up to 6 months.
How many calories are in a serving of this turkey jerky?
Each serving contains approximately 75 calories.
How much protein is in the turkey jerky?
This jerky is a high-protein snack, providing 10g of protein per serving.
What is the fat content of this jerky?
This recipe is very lean, containing only 1g of fat per serving.
How many carbohydrates are in a serving?
There are 2.5g of carbohydrates per serving.
Does this recipe include dietary fiber?
No, this turkey jerky recipe does not contain a significant amount of fiber.
Who inspired this turkey jerky recipe?
This recipe was inspired by Carol Costenbader's book 'Preserving The Harvest'.
What makes this jerky a good snack for hiking?
Its high protein content and long shelf life in airtight containers make it a perfect energy-boosting snack for hiking or camping.
How many ingredients are required for this recipe?
The recipe requires a total of 8 ingredients, including the turkey and the marinade components.
Why is the skin and fat removed from the turkey?
Removing skin and fat ensures a better texture and helps the jerky dry more effectively and stay shelf-stable longer.
Can I adjust the drying time?
Yes, the drying process can be easily adjusted based on whether you prefer a softer or a tougher jerky texture.
Is the brown sugar used in the recipe packed?
Yes, the recipe specifies 2 tablespoons of firmly packed brown sugar.
What is the flavor profile of this jerky?
The jerky has a savory, smoky, and slightly sweet flavor profile due to the soy sauce, Worcestershire, and brown sugar marinade.