Dry Turkey Jerky

Jerky is a convenient, high-protein snack, and if you're avoiding red meat, turkey jerky is a great alternative. The only way to really know what's in your jerky though is to make your very own batch in a dehydrator. While that may seem a little daunting, it's really a whole lot easier than you think.

Making Turkey Jerky

Remove the skin, bones and all visible fat from the turkey.

Slice the turkey about 1/8-inch thick with the grain of the meat.

Mix Worcestershire sauce, soy sauce and your favorite spices and herbs in a large bowl or zip closure bag.

Add the meat and mix well.

Let it marinate for four to six hours or overnight in the refrigerator. Mix the meat and marinade from time to time to make sure the meat gets well marinated.

Drain the meat well and pat it dry. You want it to be as dry as possible when it goes into the dehydrator.

Lay the meat on the dehydrator racks in a single layer, following the manufacturer's instructions.

Dehydrate for the time recommended in your manufacturer's instructions. The jerky is done when it's firm and dry. It should not be spongy. If it's brittle and breaks easily, it's overdone.


  • The meat will be easier to slice if it's slightly frozen. You can also experiment with different combinations of spices or seasonings. For instance, replace the marinade with teriyaki sauce for teriyaki jerky. For a sweeter taste, add honey, brown sugar or pineapple juice to the marinade. For a spicy jerky, add some ground red pepper or Tabasco sauce to the marinade. For a smoky-flavored jerky, add liquid smoke. Jerky can be stored in the refrigerator for up to three weeks. You can substitute sliced beef or salmon for the turkey.