Ingredients:

  • 2 lbs turkey breast tenderloin
  • 1/2 cup reduced-sodium soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp honey
  • 1 tbsp liquid smoke
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place the 2 lbs turkey breast tenderloin in the freezer for 20 minutes.
  2. Cut the turkey into long strips against the grain, ensuring you cut across the muscle fibers. Check for grains running along the meat.
  3. Combine soy sauce, Worcestershire, honey, liquid smoke, ACV, and all spices in a large bowl. Make sure the honey is fully dissolved so it doesn't clump.
  4. Add the turkey strips to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 6 hours, or ideally overnight.
  5. Remove turkey from the fridge and drain the excess liquid. Pat the strips with paper towels until they are no longer dripping.
  6. Place the strips on dehydrator trays or a wire rack set over a baking sheet. Leave at least half an inch of space between each strip.
  7. Set your dehydrator to 160°F or your oven to its lowest setting (usually 170°F).
  8. Process for 5 hours until the jerky bends but doesn't snap immediately. It should look dark and feel leathery to the touch.
  9. Ensure the internal temp of a thicker piece has reached 160°F during the process.
  10. Let the jerky cool completely on the racks before bagging. Watch for any condensation forming in the bag; if you see it, dry for another 30 mins.