Spicy Turkey Jerky
Satisfy your snack cravings with this protein-packed Spicy Turkey Jerky recipe, a perfect balance of bold flavor and wholesome goodness. Made with lean ground turkey and marinated in a savory blend of soy sauce, Worcestershire sauce, honey, and smoked paprika, this homemade jerky is elevated with a spicy kick from cayenne and crushed red pepper flakes. Slowly dried in your oven or dehydrator, each bite delivers a chewy texture and a smoky, zesty flavor that store-bought options simply can’t match. With just 20 minutes of prep and a low-and-slow cooking process, this easy turkey jerky is an ideal make-ahead snack for road trips, hikes, or busy weekdays. Plus, it’s preservative-free and customizable to your spice tolerance! Ready to make snack time irresistible?
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Recipe Information
Ingredients
- 1 lb Lean ground turkey
- 0.25 cup Soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Honey
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Ground cayenne pepper
- 0.5 tsp Crushed red pepper flakes
- 0.5 tsp Black pepper
Instructions
In a large mixing bowl, combine soy sauce, Worcestershire sauce, honey, smoked paprika, garlic powder, onion powder, cayenne pepper, crushed red pepper flakes, and black pepper. Stir until well mixed.
Add the ground turkey to the marinade mixture. Using clean hands or a spatula, mix the meat thoroughly to ensure the marinade is evenly distributed.
Cover the bowl with plastic wrap and refrigerate the turkey mixture for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
Preheat your oven to 170°F (or the lowest temperature setting). If you’re using a dehydrator, follow the manufacturer’s temperature guidelines for making jerky.
Line a baking sheet with parchment paper or a silicone baking mat. Alternatively, you can place an oven-safe cooling rack on the baking sheet to allow airflow under the jerky.
Using your hands, form the marinated turkey mixture into thin, flat strips about 1/4 inch thick and 1 to 1.5 inches wide. Place them on the prepared baking sheet or cooling rack, leaving a small space between each strip.
Place the jerky in the oven and let it bake for 4-6 hours, or until the jerky is completely dry but still slightly pliable. Check periodically to ensure the strips are drying evenly.
Once done, remove the turkey jerky from the oven and allow it to cool completely before storing.
Store the jerky in an airtight container or zip-top bag at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 21.1 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1644 mg | 35% | |
*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.
