How to Make Turkey Jerky
Slice lean turkey breast thin, marinate with seasoning and curing salt, then dry until leathery, ensuring the poultry reaches a safe internal temperature. Turkey is very lean, so it dries into a lighter, drier jerky than beef.
Turkey jerky is lean, light and high in protein, a great alternative to beef. Because it is poultry, food safety deserves extra attention, but the method is straightforward.
The method
- Use lean turkey breast; trim any fat.
- Slice thin and even, partly frozen helps, see slicing frozen meat.
- Marinate with seasoning and curing salt, refrigerated, several hours to overnight.
- Dry in a single layer until leathery, ensuring a safe internal temperature.
Turkey is very lean, so expect a drier, lighter jerky than beef. Store cool and dark, see shelf life. Prefer beef? See ground beef jerky and the best dehydrators.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
Is turkey jerky safe to make at home?
Yes, with care. Because it is poultry, use a curing salt and ensure the meat reaches a safe internal temperature during or after drying, following tested guidance.
What cut of turkey is best for jerky?
Lean turkey breast is ideal, it has little fat, which is exactly what jerky needs for good keeping and clean drying.