Turkey Jerky

I often find it funny that someone you don’t know wants to give you food. What I mean by that is I have a friend in the family whose brother loves to hunt and fish. With that said he often times asks his brother if Dax would like some pheasant, or in this other case last week, some turkey breast from a recent kill. You know what my answer is going to be right? Right. Me too. I always agree not only because I might not have ever cooked pheasant or really had a fresh turkey breast, but I will never pass up that generosity.

When I first hear turkey breast I immediately thought of jerky. I’m not sure why, but I did. Probably because I wanted to smoke some food, and more importantly my kids love jerky. While I have made beef jerky in the past, I knew that turkey could take on some of those same flavors, but was probably a bit more delicate of a meat, so I decided to adjust my marinade a bit to accommodate for that.

How to make turkey jerky recipe

Let’s get started.

Ingredients:

  • 1 large boneless, skinless turkey breast
  • 1/2 cup of soy sauce
  • 2 tbsp worcestershire sauce
  • 1 tsp garlic powder
  • 1 dash of liquid smoke
  • 1 tbsp sesame seeds
  • 1/2 tbsp honey
  • 1 tsp cracked black pepper
  • 1 cup of mesquite chips, soaked in water for at least 3 hours

Begin by cleaning your turkey breast. Remove any silver skin and any strange stuff. Cut the breast into your desired thickness. I went with about 1/2 inch slices.

To a mixing bowl, add everything but the sliced turkey breast. Mix well. Add in the sliced turkey breasts, cover, and refrigerate overnight.

Ingredients for making turkey jerky recipe

The following day, prepare your smoker. I chose the smoker because I wanted a smoke flavor. Please keep this in mind that you can use your oven as well. I actually went both ways on this one. I used my smoker to blast the smoke and dry it out a bit, then set the jerky in the oven, on the oven rack, on 170 degrees for the remaining time.

Once your coals are all set (yes, you can use a gas grill with your smoker tin), add in the the soaked mesquite. Drain the turkey marinade, and then set the strips onto your grates on the smoker.

The chips will begin to heat up and begin pillowing up within your smoker. Let this smoke for about 1 hour. Remove from the smoker and onto your oven rack at 170 degrees for another 3 to 4 hours.

Check on the jerky from time to time to make sure it does not overcook.

When the jerky is fully cooked, remove it from the oven, and let it cool on a plate.

You can store this jerky in an airtight container for a week or so, but my guess is that it will not last that long. My kids loved it, I loved it, and my coworkers thought it was some of the best turkey jerky they have had in quiet some time. They are all critics, so it was probably great.

I vacuum sealed the rest of the turkey jerky and had that package sent back to the proud owner and contributor. Hopefully he enjoys it just the same.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Turkey Jerky”

  1. Thanks for the article. Just a question. If I do use a gas grill for the 1st hour, should I be at low, med or high temp?

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