Jerky from Ground Turkey

Jerky from Ground Turkey.

FINISHING OVEN 10 minutes YIELD: 4 substantial chunks of jerky
For the greatest results with this recipe, use a mixture of dark and light turkey flesh. For a simple beef jerky recipe, a hamburger may be used in place of the turkey.


  1. 1 pound of ground turkey (if feasible, split the meat evenly between the light and dark halves)
  2. zest and juice of one lemon
  3. shredded onion, 2 teaspoons
  4. 1 tablespoon of tamari or soy sauce
  5. a serving of Worcestershire sauce
  6. 2 tablespoons of honey or 1 tablespoon of sugar
  7. Extra virgin olive oil, 1 tablespoon
  8. paprika sweet, 2 tablespoons
  9. 1 grated garlic clove (pro tip: to make grating simpler, freeze the garlic beforehand after peeling it).
  10. 1 salt shakerful
  11. 1 teaspoon of black pepper, ground
  12. 1/2 tsp. liquid smoke (optional)
  13. 1/8 teaspoon cayenne pepper, ground (optional)


  1. Until you’re ready to use it, keep the ground turkey meat cold in the fridge. While waiting for the flavors to meld, combine all the remaining ingredients and set them aside.
  2. Add the ground turkey to the remaining ingredients and thoroughly mix everything with clean hands. Place the prepared turkey in the fridge for an hour.
  3. Arrange a parchment paper sheet on a work surface. A quarter of the jerky mixture should be taken out and placed on the parchment paper. Either use a second piece of parchment paper on top of the meat and roll it out with a rolling pin, or press it down by hand. It should be between 18 and 14 inch thick in any case.
  4. If you used a top sheet, take it off. Transfer the jerky to one of the dehydrator trays by placing one of the trays on top, upside down.
    Take out the last piece of parchment paper.
  5. Fill up any gaps with scraps of the raw jerky mixture.
  6. Continue until you have distributed the leftover turkey jerky mixture across four dehydrator trays.
    four trays for a dehydrator
  7. Dry at 155°F for 4 to 6 hours. After four hours, check on your jerky. It should be completely dry yet chewy, not brittle. Don’t worry if this phase appears difficult to recognize; the next step guarantees that your turkey jerky has been adequately dried for food safety.
  8. Once you believe your jerky has dried completely, preheat your oven to 275°F.
    After transferring the jerky to baking sheets, bake it for 10 minutes at the set temperature.


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