Turkey Jerky

• 180 g raw Turkey breast (6.3 oz raw)
• 15 g Soy sauce (1 tbsp)
• 8 g Maple syrup (1¼ tsp)
• 5 g Apple cider vinegar (1 tsp)
• 2 g Smoked paprika (¾ tsp)
• 1.5 g Garlic powder (½ tsp)
• 0.8 g Black pepper (⅓ tsp)
• 0.4 g Chili flakes (¼ tsp)

You'll need: Cutting board and sharp knife, Zip bag or bowl with lid, Wire rack on a baking sheet, Paper towels, Meat thermometer.

Method

1. Slice the turkey thin

   Put the turkey in the freezer for 30 minutes so it firms up, then trim any fat and slice it along the grain into strips about 5 mm (¼ inch) thick.

   Slicing with the grain gives a chewy jerky you can tear. Against the grain it crumbles.

2. Marinate for an hour

   Stir the soy sauce, maple syrup, vinegar, paprika, garlic powder, black pepper and chili flakes together. Add the turkey to the bag, turn it until every strip is coated and refrigerate for 1 hour. Pat the strips dry with paper towels.

   Pat the strips dry. A wet surface steams in the oven instead of drying.

3. Dry low and slow

   Heat the oven to 70°C (160°F). Lay the strips on the rack in one layer without touching and dry for about 2½ hours, until they bend and crack but do not snap. Prop the oven door open a crack with a wooden spoon so moisture can escape.

   Check after 2 hours. Thin strips go quickly and overdry into sticks.

4. Heat to a safe temperature

   Close the oven door, turn the heat up to 135°C (275°F) and bake for 10 minutes, until the thickest strip reaches 74°C (165°F) on the thermometer. Cool completely on the rack.

   Do not skip this step. A low oven alone may not get poultry to a safe 74°C (165°F).

Swaps

• Turkey breast → Lean beef, such as eye of roundClassic jerky chew; cook to 71°C (160°F) in the final heat step.
• Maple syrup → Honey, same weightStickier and sweeter; same calories.