Teriyaki Turkey Jerky Recipe

Teriyaki Turkey Jerky Recipe

There are a few things that make this recipe special. The jerky is made with lean turkey breast, so it is lower in fat and calories than most other types of jerky. Turkey is marinated in a teriyaki sauce, which gives it a unique flavor.

Top 5 reasons to try Teriyaki Turkey Jerky Recipe

  1. Turkey is very lean meat, making it a healthier option than other types of jerky.
  2. Turkey jerky has a milder flavor than beef jerky, making it a good choice for those who are not fans of strongly flavored meats.
  3. Teriyaki turkey jerky is easy to make at home and does not require any special equipment.
  4. This type of jerky can be stored for up to two weeks, making it a great snack to have on hand for busy weeks.
  5. Turkey jerky is a high-protein snack that can help fuel your body before or after a workout.

Ingredients for the Teriyaki Turkey Jerky

Ingredients for the Teriyaki Turkey Jerky
Ingredients for the Teriyaki Turkey jerky
  • 1 lb. turkey breast

Turkey for Our Teriyaki Jerky

For my recipe, I bought a turkey breast at Weis for $5.35/per 1 lb.

Turkey for our Jerky
Turkey for our jerky

In order to calculate how much jerky would be left over after the dehydration, I measured the weight of the turkey.

Weighing turkey in grams
Weighing turkey in grams

It could be challenging to chop the turkey if it is too mushy or cold; place it in the freezer for a while (for 1 – 2 hours).

Cutting a turkey for our recipe
Cutting a turkey for our recipe

Marinade for Teriyaki Turkey Jerky

The next step is to put everything together and make the marinade. The components above must be mixed in the right proportions.

See the measuring cup below.

Measuring cup for coking the marinade

The turkey and marinade should now be combined and sit for six to twenty-four hours in a refrigerator. The longer the turkey marinades, the more flavor it develops.

Mixing the marinade and turkey
Mixing the marinade and turkey

Dehydrating Turkey

The paper towel(s) will absorb any extra liquid after marinating the turkey.

Placing the turkey on paper towels
Placing the turkey on paper towels

You can use an oven or an electric smoker, but it is better to use a dehydrator: it is a good option for drying beef jerky because it is easy to use and not expensive. Dehydrators are also less likely to cause the beef jerky to become overcooked or dried. I bought mine on Amazon.

NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
13,159 Reviews
NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
  • EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
  • ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
  • EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
  • EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
  • ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide
Turkey is placed on the dehydrator for drying
Turkey is placed on the dehydrator

Preheat your dehydrator to 160°F. Place the turkey slices on the dehydrator racks, making sure that they are not touching or overlapping. Dry the turkey for 5 to 8 hours, or until it is dry and leathery.

Turkey after dehydration
Turkey after dehydration

You will get about 1/3 of the weight of the turkey in jerky. Our pound of turkey turned into 6.7 oz. or 189 grams.

Weighing meat after cooking in grams
Weighing meat after cooking in grams

Recipe

This recipe serves 4 people and requires for me 14 hours and 30 minutes:

  • preparation time: 30 minutes
  • marinade time: 8 hours
  • drying time: 6 hours
Ingredients Cost
1 lb. of turkey $5.35/per 1 lb at Weis
1 teaspoon of Prague Powder #1 curing saltBetween $12 and $13 for a 2.5 lb. pack
(96 teaspoons per pound means that 1 teaspoon equates to 0.04 cents)
1/2 teaspoon of ginger powder$4 – 5 dollar range for a 1.64 oz. container
(6 tsp. per oz. means that 1/2 teaspoon equates to 0.20 cents)
2 tablespoons of liquid smoke$1.34 for a 4 oz. container at Walmart
(2 tbsp per one oz. means that 1 tablespoon equates to 0.17 cents)
3 tablespoons of teriyaki sauce$12-13 dollar range for 2 pk 10 oz. each
(2 tbsp per one oz. means that 3 tablespoons equates to 0.9 cents)
1 teaspoon onion powderBetween $4 and $5 for a 1.73 oz. container
(6 tsp. per oz. means that 1 teaspoon equates to 0.38 cents)
1 teaspoon ground black pepper$3.98 for 3.12 oz. a container at Walmart
(6 tsp. per oz. means that 1 teaspoon equates to 0.21 cents)
Total Cost: $7.25/6.7 oz. (full cost: meat + ingredients)
3 whole habaneros$3 and $4 for 1 lb. at Walmart
(3 habaneros equates to $1)
Total Cost: $7.64/6.1 oz. (full cost: meat + ingredients)

Shot Instruction

Teriyaki Turkey Jerky Recipe

Teriyaki Turkey Jerky Recipe

There are a few things that make this recipe special. The jerky is made with lean turkey breast, so it is lower in fat and calories than most other types of jerky. Turkey is marinated in a teriyaki sauce, which gives it a unique flavor.
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 6 hours
Marinade Time: 8 hours
Course: Snack
Cuisine: American
Keyword: Beef Jerky
Servings: 4
Calories: 106kcal
Author: Charles
Cost: $7.64

Ingredients

  • 1 lb turkey
  • 1 teaspoon Prague Powder #1 curing salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon ginger powder
  • 2 tablespoons liquid smoke
  • 3 tablespoons of teriyaki sauce

Instructions

  • Freeze the turkey for a few hours
  • Slice the turkey crosswise or against the grain into slices no thicker than 14 inch.
  • Put your turkey in a container or Ziploc bag with the marinade after combining all the ingredients, and refrigerate for 6 to 24 hours.
  • The meat can be dried in a food dehydrator, oven, or electric smoker for 6 to 8 hours, or until it bends without snapping. Remove any remaining liquid from the meat with a paper towel.

Nutrition

Serving: 47.3g | Calories: 106kcal | Carbohydrates: 7.1g | Protein: 17.7g | Fat: 0.7g | Saturated Fat: 0.2g | Cholesterol: 35mg | Sodium: 1100mg | Potassium: 291mg | Fiber: 0.2g | Sugar: 3.4g | Calcium: 20mg | Iron: 1mg
Tried this recipe?Let us know how it was!

 

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