Amazing Turkey Jerky Recipes

AMAZING TURKEY JERKY

Amazing Turkey Jerky image

I am done buying expensive jerky from the store. This recipe is inexpensive, super easy, and fun for me and my kids to make.

Provided by PJB

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 7h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 ½ pounds ground turkey
½ cup soy sauce
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon liquid smoke
1 tablespoon garlic powder
1 tablespoon coarsely ground black pepper
1 ½ teaspoons ground ginger
1 teaspoon olive oil
½ cube beef bouillon
wooden paint stir sticks

Steps:

Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 4.3 g, Cholesterol 50.3 mg, Fat 7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 1.6 g, Sodium 820.6 mg, Sugar 2.4 g

GRISWOLDS TURKEY JERKY

Griswolds Turkey Jerky image

It had been years since I watched National Lampoon's Christmas Vacation so when it came on the other night, I popped a bowl of popcorn and sat down to watch it. I had forgotten how funny the turkey scene was and it inspired me to create this turkey jerky recipe. Consume within 3 days or refrigerate in an airtight container for up to 30 days.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 11h40m

Yield 35

Number Of Ingredients 10

Ingredients

1 ½ pounds ground turkey breast
2 tablespoons water
1 tablespoon liquid smoke flavoring
1 teaspoon kosher salt
¼ teaspoon pink curing salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon ground dried sage

Steps:

Combine ground turkey, water, liquid smoke, kosher salt, pink salt, pepper, onion powder, paprika, garlic powder, and sage in a large bowl. Mix until evenly combined. Cover and refrigerate, 8 hours to overnight.
Form as many sticks as you can fit on the racks of a dehydrator using a jerky gun.
Set the dehydrator to 155 degrees F (68 degrees C).
Cook for 2 1/2 hours. Unplug the dehydrator and remove the lid. Let jerky sit for 1 hour for final drying.

Nutrition Facts : Calories 25.2 calories, Cholesterol 12.1 mg, Fat 0.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 81.1 mg

TURKEY JERKY

Turkey Jerky image

This recipe comes from Carol Costenbader's cookbook, "Preserving The Harvest".The turkey is pre-cooked before going through the jerky-drying process, to eliminate the bacterial worries that are associated with raw poultry. This recipe involves a two day process, one day of marination time, and one day of drying time.* As per the reviewer, the fabulous mama's kitchen, the drying time on this recipe has been reduced from what it was as originally posted.

Provided by Berts Kitchen Witch

Categories Lunch/Snacks

Time 3h15m

Yield 12-16 serving(s)

Number Of Ingredients 8

Ingredients

1 boneless turkey breast (skinned and trimmed of fat)
1/2 cup water
1/4 cup soy sauce
2 tablespoons brown sugar (firmly packed)
2 teaspoons Worcestershire sauce
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
Combine the rest of the ingredients in a bowl,stirring well.
Add the turkey slices,and stir to cover all the turkey slices in marinade.
Cover tightly and refrigerate overnight.
When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer.
Preheat the oven to 150 degrees.
Drain the turkey slices from the marinade.
Pat the turkey slices dry with paper towels.
Lay the slices of turkey directly across your oven racks.
Prop the oven door open with a wooden spoon to allow moisture to escape.
Continue to cook the turkey this way for 3-6 hours.
After 3 hours, test a piece by allowing it to cool,and then bending it.If there is any moisture present, continue to dry longer, checking ever so often.
Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.

Nutrition Facts : Calories 162.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 61.3, Sodium 401.3, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 21.3

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