Have you ever cooked the same dish twice in a single week? No, not because the first time was a huge failure, but rather because it was so very, very good? My twice in a week is this Oven Baked Low-Carb Turkey Jerky!
Jerky is a great keto snack to take on the go! This oven-baked Turkey Jerky is a great alternative to the classic low-carb Beef Jerky, and it’s free of sugar and sweeteners.
I took a traditional South African spice blend and gave it a unique twist by curing it with apple cider vinegar and adding coconut aminos to give the marinade that subtle sweetness of traditional biltong without adding too much sugar!
White meat can be eaten raw, so don’t worry about using it instead of red. This Turkey Jerky is baked in an oven after being cured in vinegar, making it completely safe.
One day, fourteen hours, forty minutes, and I hope you enjoy it as much as I did!
Craving a delicious, protein-packed snack? Look no further than homemade turkey jerky! This guide combines the best of two worlds, offering you two fantastic recipes from Jerkyholic and Legendary Whitetails to create the perfect jerky for your taste buds.
Recipe 1: Jerkyholic’s Easy and Flavorful Turkey Jerky
This recipe boasts a fantastic salty and sweet flavor that will tantalize your taste buds. It’s incredibly easy to make and requires minimal ingredients, making it perfect for beginners.
Ingredients:
- 1 lb lean turkey breast
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon liquid smoke (optional)
- 1/4 teaspoon curing salt (optional)
Instructions:
- Combine all ingredients in a bowl and mix well until the brown sugar dissolves.
- Trim all visible fat from the turkey breast and slice into 1/4″ strips.
- Add the sliced turkey breast to the marinade and mix well.
- Marinate in the refrigerator for 12-24 hours.
- After marinating, remove the turkey from the refrigerator and strain the excess marinade.
- Lay the strips on the dehydrator trays, leaving space between the meat for air to circulate.
- Dehydrate for 4-6 hours, starting to check for doneness around the 3.5-hour mark.
- The jerky is finished when it bends and cracks but does not break in half.
Tips:
- Partially freeze the turkey breast before slicing for easier handling.
- Use a sharp knife for clean, even cuts.
- If using a smoker, you can smoke for 1 hour and then transfer to a dehydrator for the perfect texture.
- Hickory liquid smoke adds a delicious smoky flavor.
Nutrition:
One serving of this turkey jerky contains approximately:
- Calories: 122
- Carbohydrates: 6g
- Protein: 21g
- Fat: 2g
- Sodium: 1094mg
Recipe 2: Legendary Whitetails’ Cajun and Honey Peppered Turkey Jerky
This recipe offers two distinct flavor profiles: a spicy Cajun and a sweet and spicy Honey Peppered Both are incredibly delicious and perfect for satisfying your cravings
Ingredients:
Cajun Turkey Jerky:
- 2 lbs. turkey breast
- 1/2 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/8 cup teriyaki sauce
- 1.5 cups water
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp powdered Cajun seasoning
- 1 tbsp liquid smoke
Honey Peppered Jerky:
- 2 lbs. turkey breast
- 1/2 cup honey
- 1/2 cup soy sauce
- 1 tablespoon cayenne pepper
- 4 tablespoons lemon juice
- 1 minced garlic clove
- 1 pinch of pepper and salt
Instructions:
- Combine all ingredients for each marinade separately in bowls and mix well.
- Trim all visible fat from the turkey breast and slice into 1/4″ strips.
- Divide the turkey strips equally between the two marinades and mix well.
- Marinate in the refrigerator for 1-3 days.
- After marinating, remove the turkey from the refrigerator and strain the excess marinade.
- Lay the strips on the dehydrator trays, leaving space between the meat for air to circulate.
- Dehydrate for 6 hours at 160°F.
- Check for doneness along the way and adjust the drying time as needed.
Tips:
- For a chewier texture, cut the turkey breast across the grain.
- For a more tender texture, cut the turkey breast with the grain.
- Use a dehydrator for the best results.
- Store the finished jerky in airtight containers in a cool, dark place.
Nutrition:
The nutritional information for each flavor will vary slightly, but generally, one serving of this turkey jerky contains approximately:
- Calories: 120-150
- Carbohydrates: 5-10g
- Protein: 20-25g
- Fat: 1-2g
- Sodium: 800-1200mg
Frequently Asked Questions
What is the best turkey to use for jerky?
Turkey breast is the best cut to use for jerky due to its leanness. Using a lean cut of meat is important as fat spoils faster than meat.
How long does it take to dehydrate turkey jerky?
On average, it takes 4-6 hours to dehydrate turkey jerky in a dehydrator. However, the drying time can vary depending on the thickness of the slices and the dehydrator used.
Is turkey jerky good for you?
Yes! Turkey jerky is a healthy and delicious snack that is packed with protein and low in fat.
How do you store turkey jerky?
Store turkey jerky in airtight containers or jars in a cool, dark place. It can last for several weeks when stored properly.
Can I use ground turkey for turkey jerky?
Yes, you can use ground turkey for turkey jerky. However, you will need to adjust the drying time accordingly.
Can I make turkey jerky in the oven?
Yes, you can make turkey jerky in the oven. However, it is important to use a low temperature (170-190°F) and prop the oven door open with a wooden spoon to allow moisture to escape.
Can I use cooked turkey for turkey jerky?
It is not recommended to use cooked turkey for turkey jerky as it will likely turn out crumbly and have an undesirable texture.
With these two fantastic recipes, you’re sure to create delicious and satisfying turkey jerky that will tantalize your taste buds. Whether you prefer a spicy Cajun flavor or a sweet and spicy Honey Peppered, there’s a recipe here for everyone. So grab your turkey breast, gather your ingredients, and get ready to enjoy the ultimate homemade snack!
Ingredient nutritional breakdown (per serving, 2 slices, about 57 g/ 2 oz)
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Food is one of life’s most powerful medicines. I’m living proof that, with the correct strategy, you can use food’s healing properties to overcome ill health.
Since I think a healthy gut is the foundation for radiant health, all of my recipes are grain, gluten, and refined sugar free. Most are also dairy-free.
Hands-on 20 minutes Overall 15 hoursServing size
- 1 kg turkey breast (2.2 lb)
- 3 tbsp coriander seed, blitzed
- 1 – 2 tsp sea salt
- 3/4 tbsp cracked black pepper
- Four tablespoons of coconut aminos or 2 fl oz (60 ml) tamari sauce
- 2 tbsp apple cider vinegar (30 ml)
- 1 tbsp Sukrin Gold or golden Lakanto
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1/3 tsp chilli powder
- The turkey breast should be frozen for 20 to 30 minutes prior to slicing. This helps it firm up to make slicing easier.
- When ready, slice the turkey into thin strips. I sliced mine about 1/2 cm (1/4 inch) thick. You can ask your butcher to slice it for you if that’s more your style. Turkey jerky that has been sliced against the grain will be easier to chew. (That’s what I did. Cutting it along the grain will make it more chewy and difficult to shred.
- In a blender, place the coriander seeds and process until they are very fine but slightly coarse.
- In a bowl, combine the blitzed coriander seeds, apple cider vinegar, salt, pepper, and coconut aminos to make the marinade.
- Pour the marinade over the turkey slices in a big bowl or baking sheet. Make sure all the turkey is covered.
- To cure, cover with clingfilm and refrigerate for at least 8 hours (better yet, overnight like I did).
- When the meat is ready, heat the oven to either 80 °C/175 °F (conventional) or 60 °C/140 °F (fan assisted). Place the turkey slices on a baking tray-covered, heatproof wire rack. This will catch any juice and keep the mess out of your oven!
- Dehydrate for 6 to 8 hours. The thickness of your slices will determine the precise cooking time. Mine was perfect at 7 hours.
- When the jerky is dry and snaps when bent, it is done. Remove from the oven and allow to cool before storing.
- The twice-weekly girl says to keep it in a sealed glass jar or ziplock bag at room temperature for about three months, though I promise it won’t last that long!