Dehydrated Recipes

Chewy Turkey Jerky | Commercial Dehydrators

The flavor of turkey packs a real punch which makes it a perfect starting point in this turkey jerky recipe. Turkey is also lower in fat than beef jerky, making it a healthier option. Turkey jerky makes a delicious, high-protein snack. Pack it up for a hike, long car ride, or simply keep it on hand for when hunger strikes.

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
4
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 1 tbsp liquid smoke
  • 2 tbsp soy sauce
  • 1/4 tsp Tabasco sauce
  • 1/3 cup Worcestershire sauce
  • 1 1/2 tsp mesquite flavoring liquid
  • 2 tsp light brown sugar, packed
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 pound (450g) turkey meat, thinly sliced
Ingredients
macros
  • 1 tbsp liquid smoke
  • 2 tbsp soy sauce
  • 1/4 tsp Tabasco sauce
  • 1/3 cup Worcestershire sauce
  • 1 1/2 tsp mesquite flavoring liquid
  • 2 tsp light brown sugar, packed
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 pound (450g) turkey meat, thinly sliced
Instructions
  1. Mix liquid smoke, Tabasco sauce, soy sauce, mesquite flavoring, Worcestershire sauce, onion powder, kosher salt and garlic powder together in a big-size zip-top bag.
  2. Put the turkey strips into the mixture, seal the bag and coat meat well by squishing. Open the bag and squeeze out air; seal the bag and place in a refrigerator to marinate for 12 to 24 hours.
  3. Separate turkey strips from marinade and use a paper towel to dry off extra liquid from meat.
  4. Set the turkey strips in a layer without overlapping on the dehydrator racks. Place in a dehydrator and dry 135°F (57°C) for 6 to 12 hours until it becomes chewy and leathery. It shouldn't be too crispy to break apart when bent.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
12 hours
Ingredients
  • 1 tbsp liquid smoke
  • 2 tbsp soy sauce
  • 1/4 tsp Tabasco sauce
  • 1/3 cup Worcestershire sauce
  • 1 1/2 tsp mesquite flavoring liquid
  • 2 tsp light brown sugar, packed
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 pound (450g) turkey meat, thinly sliced
Ingredients
macros
  • 1 tbsp liquid smoke
  • 2 tbsp soy sauce
  • 1/4 tsp Tabasco sauce
  • 1/3 cup Worcestershire sauce
  • 1 1/2 tsp mesquite flavoring liquid
  • 2 tsp light brown sugar, packed
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 pound (450g) turkey meat, thinly sliced
Instructions
  1. Mix liquid smoke, Tabasco sauce, soy sauce, mesquite flavoring, Worcestershire sauce, onion powder, kosher salt and garlic powder together in a big-size zip-top bag.
  2. Put the turkey strips into the mixture, seal the bag and coat meat well by squishing. Open the bag and squeeze out air; seal the bag and place in a refrigerator to marinate for 12 to 24 hours.
  3. Separate turkey strips from marinade and use a paper towel to dry off extra liquid from meat.
  4. Set the turkey strips in a layer without overlapping on the dehydrator racks. Place in a dehydrator and dry 135°F (57°C) for 6 to 12 hours until it becomes chewy and leathery. It shouldn't be too crispy to break apart when bent.
more recipes
Dehydrated Meats

Smoky Salmon Jerky | Commercial Dehydrators

This also works well with beef, poultry, and wild game.

Read more
Dehydrated Meats

Smoky Hot Jerky | Commercial Dehydrators

This is my go-to marinade for beef and game.

Read more
Dehydrated Meats

Smokey Mexican Jerky | Commercial Dehydrators

The chipotles in this Mexican Jerky impart a distinct smoky flavor. You can f d canned Chipotle peppers in the Latin aisle of most supermarkets. Remember to crape the seeds from the peppers or the heat will overpower the jerky.

Read more
Dehydrated Meats

Smoked Turkey | Commercial Dehydrators

This recipe for turkey jerky is simple but has a deep flavor that comes from the smoke-infused ingredients. Because turkey is not naturally very flavorful, it goes well with many different, bold flavor combinations.

Read more
Back to TopBack to Recipes Home

Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/