Ingredients:

  • 2 lbs boneless skinless turkey breast
  • 0.5 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp liquid smoke
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper

Instructions:

  1. Flash-freeze the turkey breast for 45–60 minutes to firm up the muscle fibers, making it easier to slice uniformly.
  2. Using a sharp chef's knife, slice the turkey against the grain into 1/4 inch thick strips.
  3. In a gallon-sized Ziploc bag, combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, onion powder, paprika, and black pepper. Add the turkey strips and massage to coat.
  4. Marinate in the refrigerator for at least 12 hours to allow the acid and salt to cure the meat.
  5. Arrange the turkey strips on dehydrator trays or wire racks over a baking sheet, ensuring pieces do not overlap.
  6. Dehydrate at 160°F (71°C) for 5 hours. Use the 'Tacky Touch' test: the jerky should bend without snapping and feel slightly tacky but not wet.
  7. Ensure the internal temperature reaches 160°F using a meat thermometer for food safety, then let cool completely before storage.