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.

• Ready In: 3 hrs 15 mins
• Serves: 12-16

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

Directions

1. After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
2. When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
3. Combine the rest of the ingredients in a bowl,stirring well.
4. Add the turkey slices,and stir to cover all the turkey slices in marinade.
5. Cover tightly and refrigerate overnight.
6. 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.
7. Preheat the oven to 150 degrees.
8. Drain the turkey slices from the marinade.
9. Pat the turkey slices dry with paper towels.
10. Lay the slices of turkey directly across your oven racks.
11. Prop the oven door open with a wooden spoon to allow moisture to escape.
12. Continue to cook the turkey this way for 3-6 hours.
13. 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.
14. Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.