If you’re tired of beef jerky, you’ve found it! This easy-to-make turkey jerky has a great salty and sweet flavor that will beat any other jerky you’ve tried. I know thats a bold statement, but its most definitely THAT good.
Making turkey jerky at home is easy, affordable, and delicious. With just a few simple ingredients and tools, you can make tender, flavorful turkey jerky in your oven that beats anything you can buy pre-packaged. This comprehensive guide will teach you everything you need to know about making turkey jerky in the oven from start to finish.
Why Make Homemade Turkey Jerky?
There are several great reasons to make DIY turkey jerky rather than buying it
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It’s cheaper – Store-bought turkey jerky can cost $5-10 for just a few ounces. Making it at home costs a fraction of that price.
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No questionable ingredients – Commercial jerky often contains preservatives, MSG, excess sodium, and other additives you may want to avoid. Homemade lets you control exactly what goes in.
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Customizable flavors – Don’t like the flavor options in stores? Make it yourself and season it any way you want.
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Long shelf life – Properly dried jerky can last 1-2 months stored in an airtight container. It’s the perfect healthy snack to have on hand.
Choosing the Right Turkey
Turkey breast meat is ideal for making jerky. Look for lean, fresh slices or ground turkey breast at the grocery store. Ground works well too – just form it into strips before marinating.
Avoid turkey that has a lot of fat or skin, as those parts won’t dry properly Lean turkey breast ensures your jerky turns out chewy and shelf-stable
Equipment Needed
You likely have everything you need to make turkey jerky already in your kitchen:
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Sharp knife – Essential for cleanly slicing turkey strips. A quality chef’s knife is best.
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Cutting board – Give your knife a good surface to slice against.
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Baking sheets – Line with foil for easy cleanup. Cooling racks on top allow air circulation.
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Oven – Set to lowest temp, usually around 160°F. Prop door open slightly.
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Timer – Drying times can range 2-7 hours. Track progress.
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Food storage containers – Stash your finished jerky for snacking anytime.
Marinade Adds Big Flavor
Before drying, letting the turkey strips soak in a zesty marinade infuses them with lots of flavor.
Some good marinade ingredients to include are:
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Soy sauce or coconut aminos – For saltiness
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Worcesterchire sauce – Provides depth
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Brown sugar – A touch of sweetness
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Spices – Garlic, onion, pepper, paprika etc
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Liquid smoke (optional) – For smoky flavor
Whisk together your desired marinade and pour over turkey strips in a zip-top bag or baking dish. Let sit 12-24 hrs.
Slicing the Turkey
For even drying, uniformly slice the turkey first into long, thin strips.
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Partially freeze turkey for 30 mins before slicing to firm it up.
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Trim off excess fat then slice 1⁄8-1⁄4 inch thick.
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Cut lengthwise with the grain into jerky stick shapes.
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Use a very sharp knife to get clean cuts.
Baking Instructions
Once you’ve marinated the strips, it’s time to bake. This low and slow oven method results in tender, chewy jerky.
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Preheat oven to 160°F. Line baking sheets with foil.
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Arrange strips on sheets in a single layer without overlaps.
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Bake 2-7 hours. Start checking at 2 hrs.
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Prop oven door open slightly with a wooden spoon to allow moisture to escape.
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Flip strips halfway through.
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Turkey is done when leathery and dried through but still pliable.
Testing Doneness
It can be tricky to tell when jerky is fully dried and ready. Here are some ways to test:
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Look – Should appear stiff and matte without moist areas
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Feel – Hard and chewy but not brittle
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Bend Test – Should crack but not break when bent
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Tear Test – Should tear apart easily in strips
Jerky may need up to 7 hrs to fully dry depending on thickness. Keep testing pieces every 30 mins once close to done.
Storage and Food Safety
When storing homemade jerky:
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Allow to fully cool before packaging.
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Store in airtight containers or bags.
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Keep in the fridge or freezer for max shelf life.
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Use within 1 week if refrigerated or up to 2 months frozen.
To prevent bacteria:
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Use lean, fresh turkey.
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Bake at over 160°F until done.
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Refrigerate promptly.
Following food safety guidelines prevents illness and keeps your jerky edible longer!
Flavoring Ideas
Homemade jerky offers endless possibilities for custom flavors. Try out different marinades:
- Lemon-Pepper
- Teriyaki
- Chili-Lime
- Cajun
- Honey-Bourbon
- Thai Peanut
- Jerk Seasoning
Mix up spices, herbs, sauces, etc. Make it as basic or gourmet as you want!
With a little time and technique, you can make tender, flavorful turkey jerky easily at home using just your oven. Control ingredients for a healthier snack, save money over store-bought, and customize flavors to your taste. Now that you know how to DIY, you’ll never go back to the bagged stuff again!
How to slice the meat
The best thickness when slicing turkey jerky is ⅛” to ¼” thick and as long as you want. The length doesnt matter at all, only how thick the turkey is. It’s also important to have turkey that is all the same size and shape. This way, all the jerky will dry at the same time.
Partially freeze the turkey
Another really important step when preparing to slice the turkey is partially freezing the breast. Putting the turkey breast in the freezer for about an hour with plastic wrap on it will firm it up and make it a LOT easier to cut into even strips.
When cutting turkey for jerky, using a really sharp knife and a turkey breast that is only partly frozen changes everything. Dont make your life hard, make it SUPER easy by following those two steps.
There you have it! The fun part of making turkey jerky! This jerky tastes SO good because it has strong flavors.
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.
Marinate in the refrigerator for 12-24 hours for a full flavored turkey jerky. While the meat is marinating, shake the bag a few times to move the strips around and make sure they are all covered. This will help the meat marinate evenly.
HOMEMADE TURKEY JERKY! 2 SIMPLE Ways anyone can make it.
FAQ
Is it better to dehydrate or bake jerky?
How do you know when turkey jerky is done?
How do you make homemade Turkey Jerky?
Learn how to make homemade turkey jerky using just your oven! Stick turkey breast in the freezer for 20-30 minutes so it firms up. Then use a very sharp knife to slice the breast into thin, 1/8-inch slices. Try to make them as uniform as possible. Combine turkey slices in a medium-sized bowl with all other ingredients.
Can you consider beef jerky a healthy snack?
No, as this is high in salt and other preservatives to main both its structure, taste and longevity. As a processed meat, beef jerky is also higher in saturated fat. All the salt, preservatives and saturated fat can be harmful to primarily your heart health. It is best to swap this out for some chicken breasts that have been cubed or homemade turkey balls.
How do you cook jerky in the oven?
Hang the strips on the metal rack while its outside the oven. You can also place the strips laying flat on a baking/cooling rack and leave the ovens metal rack in the oven while pre-heating. 8 – Once pre-heated, put the oven rack of jerky in the oven on the highest rack position, being careful not to allow the strips to fall.
Should you make your own turkey jerky?
There are numerous benefits to making your own turkey jerky: Cost-effective: Homemade jerky costs a fraction of the price compared to store-bought options. Healthier: You can control the ingredients, eliminating preservatives, added sugars, and unhealthy fats.
How do you Dry Turkey Jerky?
The first step of drying the jerky is to strain the turkey strips in a colander to remove any of the excess marinade. The second step is placing the jerky strips onto the dehydrator trays leaving space in between so air can flow all around the turkey jerky.
How long do you cook Turkey Jerky?
Arrange: Remove the turkey from the marinade, allowing excess liquid to drip off, and place the strips on the cooling racks, ensuring they don’t overlap. Bake: Bake for at least 3 hours, flipping once halfway through, or until the jerky reaches your desired texture. For a chewier texture, bake for 4-4.5 hours.