Homemade Turkey Jerky
Satisfy your snack cravings with this irresistible Homemade Turkey Jerky that's bursting with bold, smoky flavor! Made from lean turkey breast, this high-protein treat is marinated in a savory blend of soy sauce, Worcestershire sauce, liquid smoke, and a hint of brown sugar, then seasoned to perfection with garlic powder, onion powder, black pepper, and cayenne for just the right amount of heat. The slow oven-baking process at a low temperature ensures the jerky achieves the perfect chewy texture while locking in all the delicious flavors. Ideal as a healthy, portable snack for road trips, hikes, or busy days, this turkey jerky is easy to make and free from preservatives. Plus, the overnight marinating process allows the rich, bold spices to fully infuse into the tender turkey strips. Create this homemade turkey jerky today for a satisfying, guilt-free snack that beats store-bought every time!
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 0.5 cup Soy sauce
- 0.25 cup Worcestershire sauce
- 1 teaspoon Liquid smoke
- 2 tablespoons Brown sugar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
Instructions
Begin by partially freezing the turkey breast for about 30 minutes; this will make it easier to slice thinly.
Using a sharp knife, slice the turkey breast across the grain into thin strips approximately 1/4 inch thick.
In a large bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, onion powder, black pepper, and cayenne pepper. Stir until the sugar is dissolved and the mixture is well combined.
Place the turkey strips in a resealable plastic bag or a shallow dish. Pour the marinade over the turkey, ensuring all pieces are well coated. Seal the bag or cover the dish, then refrigerate and let it marinate for at least 6 hours, or preferably overnight.
After marinating, preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the turkey strips from the marinade, allowing excess liquid to drip off, and arrange them in a single layer on the wire rack.
Place the baking sheet with the turkey in the oven and bake for 4 hours, or until the turkey jerky is dry to the touch but still slightly pliable.
Remove the jerky from the oven and let it cool completely on the wire rack. Once cooled, store the jerky in an airtight container or resealable bag. For longer storage, keep it refrigerated.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 9697 mg | 422% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 24.7 g | ||
| Protein | 274.0 g | 548% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 247 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3326 mg | 71% | |
*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.
