A simple soy and Worcestershire marinade makes turkey breast a savory alternative to beef jerky. Jerkyholic demonstrates the short preparation sequence in the source video and provides the measured formula on its recipe page. BULK keeps the sweet-savory base and gives the heating stage its own explicit checkpoint.

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Video by Jerkyholic · Watch on YouTube

Ingredients

Starting batch: 1 lb raw turkey breast; finished yield varies.

• 1 lb boneless skinless turkey breast
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp hickory liquid smoke

Equipment: sharp knife, cutting board, kitchen scale, covered food-safe container, oven, oven-safe racks, thin-tip food thermometer, clean tongs, and an adjustable-temperature dehydrator.

Allergens: Soy sauce commonly contains soy and wheat. Worcestershire often contains fish; check all labels.

How to make this jerky

Step 1: Choose lean turkey breast

Choose cold boneless skinless turkey breast. Trim visible fat and briefly firm it in the freezer if needed. Slice across the grain into even strips about 1/8 inch thick and keep refrigerated at 40°F or below. The source starts with the strips already cut.

Step 2: Prepare a clean marinade bag

Place the cold turkey strips in a clean food-safe bag or covered container. Keep it refrigerated while preparing the marinade. Wash and sanitize the knife and cutting board after raw poultry preparation.

Step 3: Make the marinade

Mix soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder and hickory liquid smoke in a clean bowl until the sugar dissolves.

Step 4: Coat and refrigerate

Turn the turkey strips through the marinade until both sides of every piece are coated. Cover in a food-safe container and refrigerate overnight at 40°F or below, turning occasionally. Separate any slices stuck together so the coating reaches every surface.

Step 5: Heat to 165°F, then dry

Before drying, place the strips and marinade in a saucepan, adding enough water to cover. Bring to a boil and check with a thin-tip thermometer that the thickest strips reach 165°F internally. Work in batches if necessary. Drain with clean utensils and discard the used liquid. Arrange heated strips in a single layer on clean dehydrator racks, leaving air spaces between them. Dry at 145–155°F and check periodically. The dryer air temperature does not verify the temperature inside the meat.

Step 6: Check, cool and refrigerate

Cool a test strip before bending it. Look for a dry center and small cracks rather than a soft, wet middle; return moist pieces to the dryer. Cool the entire batch completely on clean racks before packing. Refrigerate finished jerky and freeze extra portions. A texture test does not establish a safe room-temperature shelf life.

Why this flavor works

Turkey breast is mild, so soy and Worcestershire remain prominent. Garlic, onion and a little brown sugar round out that base. Hickory liquid smoke supplies a smoked note without requiring a smoker.

Serving and storage

Serve a small refrigerated portion with a simple lunch or fresh fruit, keeping the remainder chilled.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• Jerkyholic: measured turkey jerky recipe
• The BEST Turkey Jerky Recipe — Jerkyholic
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation based on the credited source recipe and video. Source footage and creator credit belong to Jerkyholic. Photographs are timestamped source-video stills. Use the full written method for details.

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