Smoky Turkey Jerky

Kate Itrich-Williams
Kate Itrich-Williams
December 8, 2021
The dehydrate setting on the Anova Precision Cooker makes it easy to whip up a batch of heart-healthy turkey jerky. You’ll need time, of course, but the process is almost entirely hands-off. The hardest part will be slicing the turkey breast into thin strips, but keeping the turkey chilled and using a sharp knife makes it as easy as possible. And don’t worry too much about the shape of your slices — an even thickness is more important than the length and width. You can consider the seasoning blend in the recipe below as a template. As long as the amount of salt and turkey is consistent, you can feel free to change up the spices to suit your taste.
Prep Time
Cook Time
Smoky Turkey Jerky
1 Tbsp plus 1 tsp (15g)
Diamond Crystal kosher salt
1 Tbsp
smoked paprika
½ tsp
garlic powder
½ tsp
onion powder
½ tsp
gochugaru or other mild chile flakes
2.5 lb (1.1kg)
boneless, skinless turkey breast or turkey breast tenderloins, chilled

1. Make the Seasoning Mix

In a small bowl, whisk together the salt, paprika, garlic powder, onion powder, and gochugaru.
Make the Seasoning Mix

2. Slice and Season the Turkey

Using a very sharp knife, thinly slice the turkey breast into strips, discarding any connective tissue. Transfer to a large bowl and top with the seasoning mix. Use your hands to gently mix thoroughly, then transfer to a large zipper-lock bag. Seal, removing any excess air, and refrigerate for 12 to 18 hours.
Slice and Season the Turkey

3. Preheat the Oven

The next day, heat the oven to the dehydrate setting.
Sous Vide Mode: Off
Steam: Off
Temp: 137°F
Heat: Bottom

4. Prepare the Drying Racks

Wrap both oven racks with heavy-duty aluminum foil. Use a skewer or toothpick to poke holes evenly across the foil to allow for air circulation.
Prepare the Drying Racks

5. Lay Out the Turkey

Lay the turkey strips out on the foil-lined racks. You can place them pretty close together, but don’t crowd them too much. If you have any small bits and pieces, you can save those to saute and eat as a snack.
Lay Out the Turkey

6. Dehydrate

Place the racks in the oven in the top and second-lowest positions. Dehydrate, with the oven door cracked open, until the turkey it is firm, chewy, and dry, 18 to 24 hours. The timer on this step is set to 24 hours, but you may not need that entire time. The total time depends on the thickness of your turkey slices.
Sous Vide Mode: Off
Steam: Off
Temp: 137°F
Heat: Bottom
24:00 Timer

7. Serve or Store

Remove the turkey jerky from the foil and serve or store in the refrigerator in a clean zipper-lock bag.
Serve or Store
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