HOW TO MAKE TURKEY JERKY RECIPES

Steps:

• Stick turkey breast in the freezer for 20-30 minutes so it firms up. Then use a very sharp knife to slice the breast into thin, 1/8-inch slices. Try to make them as uniform as possible.
• Combine turkey slices in a medium-sized bowl with all other ingredients. Stir together and let sit for at least 4 hours or overnight.
• Scoop turkey into a colander in the sink and let extra marinade drain off.
• Preheat oven to 175° F. Place 2 wire racks over baking sheets and lightly oil them with a neutral oil.
• Carefully place turkey slices on wire racks. Make sure no slices are overlapping.
• Bake turkey for 2 hours, then flip pieces and bake for 2 more hours. You could go longer if you want the jerky even chewier.
• Cool jerky and store in an airtight container in the fridge for freeze for longer storage.

Steps:

• 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.