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
GRISWOLDS TURKEY JERKY
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
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
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
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.
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- Trim and discard the fat from the meat. Fat will go rancid quickly if you are not careful, and it does not dry out well. Use a sharp kitchen knife to clean off the turkey and remove the shiny skin and bright white fat.
- Freeze the 1-½lbs turkey breasts until firm. Cover the turkey and freeze it until it is hard. This makes it hard and easier to cut into thin strips Two hours should be more than enough.
- Slice the turkey into long, ¼ inch strips. Try not to have any strips thicker than 1/4 inch, but even thinner is fine if possible. You should try and keep the slices the same width so they all dry out at the same speed.
- Mix together your marinade ingredients in a large zip-lock bag. Combine the 1/3 cup soy, ¼ cup Worcestershire, 2 tsp brown sugar, ½ tbs. spices (red pepper, black pepper, garlic and onion powder, cumin, as desired), 1 tsp.
- Add the turkey to the marinade and refrigerate overnight. Mix the turkey in the bag, using your fingers to lightly massage the marinade all around the turkey.
- Remove the turkey from the marinade and pat it dry. Remove excess marinade so that the turkey is mostly dry. If you are worried about food-borne bacteria you can boil the turkey in the marinade before continuing.
- Lay the turkey on the rack of a dehydrator at 140˚F if you have one. Dehydrators will make perfect jerky every time, and are built to evenly dry out the meat.
- Place the turkey strips on a wire rack in the oven. The pieces should not overlap, but they can be close together. If you are willing to clean your oven later, you can put them directly on the oven racks, or you can place a pan underneath a wire rack.
- Turn the oven to 175˚F and prop the door open with a wooden spoon. You need the door to be open in order for the turkey's moisture to escape. Some older ovens may have trouble keeping this temperature, so use an oven thermometer to make sure the heat stays consistent.
- Check your jerky after the first 3 hours, then every hour after that. The jerky is done when you can bend it without breaking it. The skin will crack but still bend in your hands.
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