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."
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:
3hrs 15mins




  • 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.

Questions & Replies

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  1. AnotherFoodie
    Replaced the garlic powder with garlic salt and the onion powder with cumen... really tasty! Much more tender than beef jerky! Make sure you trim the fat and anything else that's not pure meat so its succulent and melts in your mouth with nothing to spit out!
  2. Mamas Kitchen Hope
    This is really yummy! It did not take the 18 hours to dry though. I am glad that I checked it at 3 hrs. bc it was done. Maybe I sliced it thinner? Be sure to watch it closely. This has a wonderful flavor and a great texture. I am THRILLED to have found this and will keep this in my KEEPER file! Thanks Trace!


Recently moved to New Mexico from South-East Texas. What can I say, I LOVE to cook! My screen name came from my husband Bert. He calls me his Kitchen Witch, because he says that I "make magic" in the kitchen.Bert works in Emergency Medicine in a local E.R.(That's what brought us here to New Mexico.) He has worked Emergency for about 27 years now, and I call him my "working class hero".(In reference to the John Lennon song.) I have 5 awesome children, 2 step-sons, 2 sons, and a daughter, who because she is the youngest and the only girl, thinks she is a princess.(oh no, she's not spoiled!) I come from a long line of people, on both sides of the family, who were wonderful and creative cooks. I guess that explains my love of cooking and feeding people.I truly get a thrill out of serving food to people who enjoy it.I also love to read, and consume books and information ravenously.I absolutely adore a great mystery.I also would have a hard time surviving without music! I like most all music, from The Beatles, to old Blues(Robert Johnson rocks!) ,to Loreena McKennitt,and Phoebe Snow.I am currently a house wife, due to our recent move.Before that, I worked for several years with abused children in an RTC.(Residential Treatment Center.) My pet peeves are small-minded,prejudiced,mean people and wastefulness. Growing up, my Father taught us that to waste food was a sin when there are so many people in the world starving.I guess that one really stuck with me.I love to meet people with common interests,so Zmail me any time!<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif"> <a href="http://photobucket.com/" target="_blank"> <a href="http://photobucket.com" target="_blank"></a> <a href="http://photobucket.com" target="_blank"><img src="http://i178.photobucket.com/albums/w270/dign4bones/cuckoo1.gif" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://farm1.static.flickr.com/222/511934835_9dc466e9a4_o.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"><img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG" width=50%>
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