TURKEY JERKY
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
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
THE BEST TURKEY JERKY RECIPE
Looking for something different from the usual jerky made out of beef? Well, you found it! This easy to make turkey jerky has a fantastic salty and sweet flavor that will top any jerky you have tried up to this point. I know that's a bold statement, but it's most definitely THAT good.
Provided by Will
Categories Snack
Time 4h
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a bowl and mix well until the brown sugar is dissolved. Pour into ziplock bag.
- Trim all visible fat from the turkey breast and slice into ¼" strips.
- Add sliced turkey breast to the marinade in the ziplock bag and marinate for 12-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
- Lay the strips on the dehydrator trays leaving space between the meat for air to circulate. Make sure the strips are not touching.
- Dehydrate for 4-6 hours. Start checking the jerky if it's finished around the 3.5hr mark.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 6 g, Protein 21 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 49 mg, Sodium 1094 mg, Fiber 1 g, Sugar 4 g
YAH MON! JERKED TURKEY JERKY
I went on a bit of a tangent when I created this turkey jerky marinade... I used some typical jerk-style seasonings; you can make it as hot as you wish. I use pre-sliced (about 1/8"-1/4" thick) turkey breast meat for this; it doesn't take nearly as long to dehydrate as beef, so keep an eye on it! Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 13h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in a plastic zipper bag.
- Add turkey slices and coat thoroughly with marinade; refrigerate overnight.
- If you have a dehydrator, use it.
- I use my oven; it only goes down to 170 degrees F.
- Cover oven rack with aluminum foil then preheat to 170 degrees; place marinated turkey breast strips on baking racks and place racks in the oven.
- Prop open oven door slightly with an oven mitt to allow humidity to escape.
- Check turkey after about 4 hours; mine takes between 4 and 4-1/2 hours in a 170 degree F oven.
SPICY TURKEY JERKY
Make and share this Spicy Turkey Jerky recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 8h15m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a marinade dish. Mix together and add
- strips of turkey or beef into marinade.
- Marinade for 8 to 24 hours.
- Take strips out of marinade and towel to remove excess liquid.
- Place on dehydrator trays. Set dehydrator to 165* or higher.
- Dehydrate until jerky is tough/crisp. You don't want it crunchy, but you don't want wet spots either.
- Time varies based on make/model of dehydrator and other conditions.
AMAZING TURKEY JERKY
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
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
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- In a mixing bowl, combine 1/4 cup water with soy sauce, honey, chili garlic paste, lime juice and curing salt, if using. Ingredients. 1/2 Cup soy sauce. 1/4 Cup water.
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- When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
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