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
- Turkey is very lean meat, making it a healthier option than other types of jerky.
- Turkey jerky has a milder flavor than beef jerky, making it a good choice for those who are not fans of strongly flavored meats.
- Teriyaki turkey jerky is easy to make at home and does not require any special equipment.
- This type of jerky can be stored for up to two weeks, making it a great snack to have on hand for busy weeks.
- Turkey jerky is a high-protein snack that can help fuel your body before or after a workout.
Ingredients for the Teriyaki Turkey Jerky
- 1 lb. turkey breast
- 1 teaspoon Prague Powder #1 curing salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon of ginger powder
- 2 tablespoons of liquid smoke
- 3 tablespoons of teriyaki sauce
Turkey for Our Teriyaki Jerky
For my recipe, I bought a turkey breast at Weis for $5.35/per 1 lb.
In order to calculate how much jerky would be left over after the dehydration, I measured the weight of the turkey.
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).
Marinade for TeriyakiTurkey Jerky
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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.
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.
Dehydrating Turkey
The paper towel(s) will absorb any extra liquid after marinating the turkey.
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.
- 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
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.
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.
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 salt | Between $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 powder | Between $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 habanerosequates to $1) | |
| Total Cost: | $7.64/6.1 oz. (full cost: meat + ingredients) |
Shot Instruction
Equipment
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
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy
