Turkey season is a special time of year. For many of us, it marks a time to reconnect with nature after a long winter. The forests sprout to life and the thunderous gobbles fill the morning air. We speak, but in a different language… and they answer in the only one they know. We hope they commit, but there’s no telling what’s on their mind. We strategize, change tactics, employ a new game plan and hope they want to play this time. It didn’t take long, and one did. Every gobble got closer. Then he crested the hill in full strut. It was a majestic sight as the eastern sun had backlit his tail fan.
Thomas’s bird gave us a show and had the nerves a flowing.
Our hearts started to race as he beelined towards the decoys. I was on the left, Thomas on the right. 100 yards, 70 yards, 50, yards, 20 yards. The painted head was on full display. BANG! A clean miss, as the thick brush had gotten in the way of his first shot. I reached for my gun, but no sooner, Thomas had regrouped and flopped him with his second shot. He had harvested a beautiful Eastern tom not thirty minutes into the season. With one tag filled, it was time to go for a double.
A new group of birds meant a new game plan. They weren’t taking to our first setup, so we decided to get aggressive. In retrospect, a few more minutes of patience may have yielded similar results to Thomas’ hunt. Oh, well…that’s half the fun of turkey hunting. It was run and gun time. A style you can’t get away with hunting for deer. We booked it across an open hay field, peaked over the hill, and to our surprise, two strutters had taken a liking to the tiny clover food plot. Back across the field we went. Our plan was to loop around and flank them from another trail on the opposite side of the bottom. Twenty minutes of belly crawling, and we were face to face with the two strutting toms. “Ready?” I asked, as Thomas was now running the camera behind me. “Yup!” We rose out of the green juniper from to a standing position. They hadn’t made us out! I steadied the bead on the head on the right and waited for them to separate. BANG!……BANG! The tough bird had rolled after the first shot, but managed to get up and run. The second shot rang true. We were tagged out three hours after our season opened.
Thomas (left) and I with our birds on a morning to remember.
After some celebration and a few photos, we cleaned up the birds, readied the feathers for the wall, and wild meat for the dehydrator. Making turkey jerky is one of our favorite ways to Celebrate The Hunt after a successful turkey season. We chose to go with two flavors: A Cajun Styled Turkey Jerky and a Honey Peppered Turkey Jerky. And here’s how we made it…
Smoking turkey to make jerky is a fun cooking project that results in a protein-packed snack you can feel good about eating Using a smoker infuses flavorful wood smoke into lean turkey breast to create gourmet jerky, better than any store-bought option
With a few simple preparations, ingredients, and some patience, you can make tender, smoky turkey jerky at home to enjoy anytime.
Why Make Smoked Turkey Jerky?
There are many benefits to making your own turkey jerky in a smoker rather than buying pre-made
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Customize flavors – Pick your favorite marinade, spices, woods and control ingredients.
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Use quality meat – Select fresh, high-quality turkey breast to make it.
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Saves money – Homemade costs a fraction compared to store prices.
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No preservatives – Avoid added chemicals; just real food ingredients.
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Fun project – Smoking turkey jerky is very rewarding and adds great smoked flavor.
Choosing Turkey Meat for Jerky
The right turkey is crucial for success. Look for fresh, raw turkey breast fillets rather than ground turkey. Skinless, boneless cuts are easiest to work with. Organic and free-range turkey offer superior texture and taste.
For easier slicing, partially freeze the breast for 1-2 hours until firm but not fully frozen. Then slice against the grain into long 1⁄4 inch strips using a sharp knife. Trim off any excess fat before marinating.
Marinade Adds Flavor
Before smoking, the turkey needs added flavor from a marinade. Make your own or use a store-bought option. Soy sauce, Worcestershire sauce, brown sugar, garlic, ginger, lemon, and chili powder all work well.
Let the turkey strips soak 12-24 hours for max flavor. Turn the bag over occasionally to evenly distribute. Pat off excess marinade before smoking.
Smoking Process for Perfect Jerky
Low and slow smoking between 160-180°F is key for great jerky. Use indirect heat if possible. Popular wood choices are hickory, apple, maple and mesquite.
Arrange turkey strips in a single layer on racks. Insert a meat thermometer into the thickest piece. Maintain a constant 160-180°F temperature and smoke until reaching 160°F internal, about 2-4 hours.
Tell When Jerky is Done
It takes patience, but you’ll know it’s done when:
- Internal temp reaches 160°F
- Meat loses about 80% of its original weight
- Jerky feels dry but still a little pliable
- Color deepens to red/brown shades
Just resist overcooking or it can become brittle. Err on the side of slightly underdone.
Serving and Storage Tips
After smoking, let jerky cool completely before storing to avoid mold. Place in an airtight container and store in the fridge or freezer. Properly stored, jerky can last 1-2 months.
For best taste and texture, enjoy within 1-2 weeks. Slice into bite-size pieces. Use turkey jerky as a nutritious on-the-go protein snack or add to recipes.
Safety First
When dealing with raw poultry and low, slow smoking, food safety is very important:
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Always wash hands, tools, surfaces after handling raw turkey.
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Use fresh, high-quality turkey stored below 40°F.
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Defrost frozen turkey for 24-48 hours in the fridge before marinating.
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Keep raw turkey refrigerated until ready to smoke.
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Smoke at above 165°F internal temperature.
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Refrigerate leftovers within 2 hours and use within 1 week.
Following these guidelines removes risk of bacteria and results in safe jerky to share and enjoy.
5 Delicious Smoked Turkey Jerky Recipes
Now let’s get to the fun part – choosing your flavors! Here are 5 amazing smoked turkey jerky recipes:
1. Sweet and Spicy Turkey Jerky
- Maple syrup
- Chili powder
- Cayenne pepper
- Black pepper
- Salt
2. Classic Soy Sauce Turkey Jerky
- Soy sauce
- Brown sugar
- Garlic powder
- Onion powder
- Pepper
3. Jerk Turkey Jerky
- Jerk seasoning
- Brown sugar
- Lime juice
- Chili flakes
- Allspice
- Thyme
4. Teriyaki Turkey Jerky
- Teriyaki sauce
- Sesame oil
- Garlic
- Ginger
- Brown sugar
5. Lemon-Herb Turkey Jerky
- Lemon juice
- Olive oil
- Rosemary
- Oregano
- Salt
- Pepper
Mix up your own signature flavors with creative marinades and woods – the options are endless.
Tips for Maximizing Flavor
Follow these tips for intensely flavored smoked turkey jerky:
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Use a salty marinade with added sweetness to balance.
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Let marinate 12-24 hours for flavor to penetrate meat.
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Combine different flavors like smoky, spicy, tart, savory, sweet.
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Pat off excess marinade so smoke flavor comes through.
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Try different wood smoke flavors like hickory, apple, maple.
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Use lots of spices and robust herbs like garlic, chili, cumin.
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After smoking, let jerky fully dry for concentrated flavor.
With the right prep and techniques, your homemade turkey jerky will beat any store-bought option.
Getting Creative with Marinades
One of the best parts of making jerky is designing your own signature flavor. Take inspiration from these creative marinade ideas:
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Coconut Curry – Coconut milk, curry powder, ginger, chili pepper
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Root Beer – Sweet, slightly herbal root beer flavor
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Jamaican Jerk – Spicy and bold Caribbean jerk spices
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Korean BBQ – Gochujang, sesame oil, garlic, ginger, soy sauce
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Lemon Pepper – Bright lemon and zesty cracked black pepper
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Brown Sugar Bourbon – Sweet bourbon with savory brown sugar
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Chili Lime – Smoky chili powder and bright lime
Don’t be afraid to get creative and make flavored turkey jerky completely your own.
Choosing the Best Wood for Smoking
The type of wood used while smoking also impacts jerky flavor. Here are top wood choices:
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Hickory – Classic, bold bacon-like smoke flavor
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Apple – Mild, fruity smoke that pairs well with poultry
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Maple – Delicate sweetness and wood smoke
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Mesquite – Strong smoke with almost citrusy hints
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Cherry – Slightly tart cherry smoke
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Pecan – Subtle nuttiness with mild smoke
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Alder – Delicate flavor that won’t overpower
Try different woods to customize flavor. Use wood chips, chunks or pellets to generate smoke.
Enjoying Anytime, Anywhere
The best part about homemade turkey jerky is that you can enjoy it anytime, anywhere. Here are some quick ideas:
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On-the-go protein snack for work, car, travel
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Add crunch on salads, bowls, tacos
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Healthy office or desk drawer snack
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Protein boost pre/post workout
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Nutritious hiking and camping snack
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Road trip driving buddy to fight hunger
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Party appetizer – set out bite-size pieces
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Sprinkle on eggs, pizza, pasta for extra flavor
With the right marinade and smoking time, you can look forward to delicious turkey jerky made just how you like it.
So fire up your smoker and get ready to make your new favorite high-protein snack! With the endless flavor combinations, homemade smoked turkey jerky always hits the spot.
How to Make Turkey Jerky Using a Dehydrator
The prep steps are all the same whether you are using a dehydrator, smoker, or oven to make your turkey jerky.
I find it much easier to slice the wild breast meat thin when the meat is semi-frozen and stiff so it doesn’t squish out under your knife. Using a sharp fillet knife, cut strips no wider than ¼ inch. You can choose how tough or chewy you prefer it by the direction you slice the breast meat. I prefer it to be somewhat chewy, but not to a point where I have to rip and tear and pull a neck muscle. Therefore, I cut it on a diagonal. Cutting it across the grain will give you a more tender jerky, whereas, cutting it with the grain will leave you with a tougher jerky. Think of the muscle fibers like wood grains – it’s easier to cut (chew) across the grain compared to going with the grain.
It’s much easier to get uniform thin slices when the meat is partially frozen.
Once you’ve got it sliced, it’s time to choose the marinade or jerky flavor you desire. The options are really endless. We chose to do two different flavors: a Cajun Style, and a Honey Pepper Style. Both were great, but very different. The Cajun style was a more traditional turkey jerky flavor with a little kick and taste of black pepper (We cracked black pepper over the Cajun slices on the dehydrator because we love black pepper). The black pepper also enhanced the flavor and texture as soon as it hit your mouth. For the honey one, you got exactly that . . . a sweet taste at first, followed by a faint taste of cayenne. Like I said, both had very different flavor, but were great in their own right. Enough about that, here are the ingredients we used to make both marinades.
Prepare the Jerky Marinades
Not much to it. Simply toss the ingredients in a bowl, mix, and then dump over the cut strips of wild turkey breasts. Cover and let marinate for 1-3 days in the refrigerator. We chose to use one turkey and save the other for a later date. We used one breast for each batch, which gave us plenty to snack on.
Cajun Turkey Jerky
- 2 lbs. of turkey breast
- 1/2 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/8 cup teriyaki sauce
- 1.5 cups water
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp powdered Cajun seasoning
- 1 tbsp liquid smoke
The sliced wild turkey strips take a nice 3-day bath in the Cajun turkey jerky marinade.
Honey Peppered Jerky Ingredients
- 2 pounds of turkey breasts
- 1/2 cup of honey
- 1/2 cup of soy sauce
- 1 tablespoon of cayenne pepper
- 4 tablespoon of lemon juice
- 1 minced garlic clove
- 1 pinch of pepper and salt
And a shot of the honey pepper turkey jerky marinade.
Smoked Turkey Jerky Recipe | Traeger Grills
FAQ
How long do you smoke turkey jerky for?
Place the turkey slices directly onto the smoker grates and smoke for 2-4 hours, or until the jerky is chewy but still bends slightly. Transfer the jerky to a resealable plastic bag while the jerky is still warm and allow it to sit at room temperature for 1 hour.
How long does it take to smoke jerky at 225?
Heat your smoker or pellet grill to 225°F, and smoke the jerky for 2 – 2 1/2 hours.
What part of turkey is best for jerky?
What turkey is best? Turkey breast is going to be the best cut of turkey to use when making turkey jerky. The reason being it’s so lean. Using a lean cut of meat that has little fat is very important. Fat spoils faster than meat, the leaner the meat the longer the finished jerky will last when it’s finished drying.
Is jerky better in a smoker or dehydrator?
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Flavor:A smoker adds a distinct smoky flavor that can’t be replicated with a dehydrator, creating a deeper taste profile.
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Texture:Smoked jerky tends to be more chewy and slightly moist, while dehydrated jerky can be tougher and drier.
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Ease of use:A dehydrator is often considered easier to use and operate indoors, while a smoker might require more attention to temperature and smoke management.
How do you smoke Turkey Jerky?
To smoke turkey jerky, you will need: Instructions: 1. Preheat your smoker to 225 degrees Fahrenheit. 2. Trim the excess fat from the turkey breast or thigh. 3. Season the turkey with your desired seasonings. 4. Place the turkey in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit. 5.
How do you make turkey jerky taste good?
Great tasting and strong flavors are what make this jerky taste SO good. Step 1 – Combine all of the jerky marinade ingredients in a bowl and mix well. Once the brown sugar has dissolved, pour the marinade into a large ziplock bag and set aside. Step 2 – Combine the previously sliced turkey strips with the marinade and mix the bag well.
What temperature do you smoke Turkey Jerky?
Temperature The ideal temperature for smoking turkey jerky is 225 degrees Fahrenheit. This will allow the meat to cook slowly and evenly, and will help to preserve the moisture. If the temperature is too high, the meat will dry out. If the temperature is too low, the meat will not cook properly.
How do you cook turkey jerky on a grill?
Remove the turkey from the marinade and discard the marinade. Dry the turkey slices between paper towels. Arrange in a single layer directly on the grill grate. Smoke for 2 to 4 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece. Transfer to a resealable bag while the jerky is still warm.
Can you cook turkey jerky without a smoker?
If you don’t have a smoker, you can also cook the turkey jerky in the oven. Preheat your oven to 275 degrees Fahrenheit and bake the turkey for 3-4 hours, or until the meat is cooked through and has a crispy texture. Serve the turkey jerky with your favorite dipping sauce, such as ranch dressing or barbecue sauce.
How do you marinate Turkey strips in jerky?
Step 1 – Combine all of the jerky marinade ingredients in a bowl and mix well. Once the brown sugar has dissolved, pour the marinade into a large ziplock bag and set aside. Step 2 – Combine the previously sliced turkey strips with the marinade and mix the bag well. Make sure that all the strips are evenly coated.