Is turkey jerky healthier than beef jerky?

Turkey jerky is generally lower in fat than beef jerky, making it a good option for those watching their fat intake. It has similar protein content but typically fewer calories per serving. The healthiest option is always the one you make yourself, where you control the ingredients.

Can I make turkey jerky without a dehydrator?

Absolutely! Your regular oven works well for making turkey jerky. Set it to the lowest temperature (ideally 160–170°F), place the marinated turkey slices on a wire rack over a baking sheet, and prop the door open slightly with a wooden spoon to allow moisture to escape.

How do I know when my turkey jerky is done?

Properly finished turkey jerky should be dry to the touch but still pliable. It should bend without breaking and not show any moisture when bent. If it snaps like a cracker, it's overdried; if it feels spongy or damp, it needs more time.

Can I use ground turkey to make jerky?

Yes, ground turkey can be used to make what's sometimes called "turkey jerky strips." You'll need a jerky gun to extrude the seasoned meat into strips before dehydrating. This method is great for those who prefer a less chewy texture.

How long does homemade turkey jerky last?

Without commercial preservatives, homemade turkey jerky typically stays fresh for 1–2 weeks at room temperature in an airtight container. Refrigerated, it can last 2–3 weeks. For longer storage, vacuum seal and freeze for up to 6 months.

Turkey Jerky Recipes You Need to Try for Delicious Homemade Snacks 2025

Turkey Jerky Recipes You Need to Try for Delicious Homemade Snacks

Print Recipe

Lean, protein-packed, and bursting with bold flavor, this homemade turkey jerky is the perfect healthy snack for road trips, meal prep, or everyday snacking.

Author: Harmony
Prep Time: 30 minutes
Cook Time: 4-6 hours
Total Time: 5-7 hours (includes marinating)
Yield: 12-16 servings 1x
Category: Snacks
Method: Dehydrating
Cuisine: American

Ingredients

Scale

2 pounds turkey breast, trimmed of all visible fat
1/4 cup low-sodium soy sauce (or coconut aminos)
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar (or honey)
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon red pepper flakes (optional)
1 teaspoon liquid smoke (optional)
1/2 teaspoon pink curing salt (optional)

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Instructions

Partially freeze the turkey breast for 1-2 hours until firm. Slice into 1/8 to 1/4 inch thick strips, either with or against the grain.
Whisk together all marinade ingredients in a large bowl. Add turkey strips and coat evenly. Marinate in the fridge for 6-24 hours.
Remove turkey from marinade and pat dry thoroughly with paper towels.
For dehydrator: Arrange strips on trays, set to 160°F, and dry for 4-6 hours until jerky bends without breaking.
For oven: Preheat to 160-170°F, place turkey on wire racks over a baking sheet, prop door open, and dry for 4-6 hours.
Cool completely before storing in airtight containers.

Notes

Remove all visible fat before slicing to improve shelf life. Properly dried jerky should be dry but slightly pliable—not brittle or damp.

Nutrition

Serving Size: 1 oz
Calories: 90
Sugar: 3g
Sodium: 350mg
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 17g
Cholesterol: 35mg

Find it online: https://harmonymeal.com/turkey-jerky/