High Protein Homemade Turkey Jerky
Elevate your snack game with this High Protein Homemade Turkey Jerky recipe—perfectly seasoned, packed with lean protein, and ideal for health-conscious snackers or outdoor adventures. Crafted from lean ground turkey breast, this guilt-free jerky is marinated in a savory blend of soy sauce, Worcestershire sauce, garlic powder, paprika, and a hint of liquid smoke for that irresistible smoky flavor. A touch of honey balances the spice from red pepper flakes, creating a bold yet subtle flavor profile. This oven-dried turkey jerky requires minimal prep time and provides up to 8 servings of chewy, nutrient-dense snacks that are easy to store and enjoy on the go. Whether you're fueling up post-workout or curbing midday cravings, this protein-packed recipe is a flavorful, homemade alternative to store-bought options.
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Recipe Information
Ingredients
- 2 pounds Lean ground turkey breast
- 0.5 cup Soy sauce
- 0.25 cup Worcestershire sauce
- 1 teaspoon Liquid smoke
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Red pepper flakes
- 1 tablespoon Honey
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, ground black pepper, garlic powder, onion powder, paprika, red pepper flakes, honey, and salt. Mix well to create the marinade.
Add the lean ground turkey breast to the marinade and blend well using your hands or a sturdy spoon until the turkey is evenly coated.
Cover the bowl with plastic wrap or transfer the mixture into a ziplock bag, making sure to remove as much air as possible.
Let the turkey marinate in the refrigerator for at least 4 hours or overnight for more intense flavor.
Preheat your oven to 175°F (80°C) - a low temperature to dehydrate the turkey.
Line a large baking sheet with aluminum foil and place a wire rack on top. This will allow air to circulate around the turkey.
With clean hands, shape and spread the marinated ground turkey into thin strips or patties, about 1/4 inch thick, directly onto the wire rack.
Place the baking sheet in the oven and dry the turkey for about 4 hours, flipping the strips halfway through the cooking time, until the jerky is dry but still slightly pliable.
Remove the turkey jerky from the oven and let it cool to room temperature. As it cools, it will firm up further.
Store the jerky in an airtight container or resealable plastic bags. It can be kept at room temperature for up to two weeks, though it’s best stored in the refrigerator for a longer shelf life.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7082 mg | 308% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 24.7 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3557 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
