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Teriyaki turkey jerky

5 hours Cook
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Teriyaki turkey jerky

Turkey jerky marinated in teriyaki sauce is the perfect choice for barbecue enthusiasts. Crafting this delectable homemade treat is a breeze, making it an ideal snack for any occasion. Get ready to ignite your smoker or dehydrator and embark on a mouthwatering journey of crafting teriyaki turkey jerky!

Can You Make Teriyaki turkey jerky?

Similar to the conventional process of making beef jerky, crafting homemade turkey jerky is entirely possible! While it does involve some preparation and additional time for dehydrating the meat on the smoker, the process is not significantly lengthier than cooking various other types of meat on the smoker.

The key element lies in the bringing and marinating steps. By bringing the turkey for 12 to 48 hours, then marinating it for an additional 6 to 24 hours, your jerky will be infused with delightful flavors and ready for dehydration.

Teriyaki turkey jerky

Teriyaki turkey jerky


Homemade Teriyaki turkey jerky

Indulge in the delightful combination of classic teriyaki flavors and the satisfying characteristics of jerky with this turkey jerky recipe. Its sweet and savory profile, coupled with its ideal texture, will surely please your taste buds. Moreover, turkey jerky serves as a fantastic protein source, making it a healthier snack choice for your day.

While crafting your own homemade turkey jerky requires some effort, the remarkable flavor payoff is certainly worth it. Additionally, commercially available turkey jerky often comes with a higher price tag compared to beef jerky, so by making it yourself, you may even save some money in the process!

How to Make Teriyaki turkey jerky

The process of making turkey jerky involves four main steps, which are outlined below. For a printable recipe with the complete list of ingredients, please refer to the bottom of this post.


Prepare the brine in a large stockpot. Once the brine is ready, transfer it to a food-safe container and add 2 liters of cool water. Allow the brine to cool completely. Place the whole turkey breast into the container, cover it, and refrigerate for 12-24 hours.


Remove the turkey breast from the brine and pat it dry. Put the turkey in a zip-top bag and roll it into a cylinder shape. Freeze the rolled bag of turkey for 15-30 minutes (freezing the meat will make it easier to slice evenly). Use a sharp knife or a meat slicer to cut the breast into 1/4 inch slices.


In another zip-top bag, combine all the marinade ingredients. Add the sliced turkey to the bag and refrigerate for 6-24 hours to allow the flavors to infuse into the meat.


Preheat your smoker to 180 degrees F when you are ready to dehydrate the meat. Remove the turkey slices from the marinade and place them flat directly on clean grates. Close the lid and smoke for 2-2.5 hours. Flip the jerky and continue smoking for another 2-2.5 hours. Adjust the cooking time as needed until the jerky breaks in half easily. If the jerky feels soft and pliable, it’s not fully cooked.

Once the jerky is ready, you can enjoy it immediately or store it for later use. Despite the curing process, it’s advisable to err on the side of caution and store turkey jerky in the refrigerator. When it comes to poultry, it’s better to prioritize safety over regrets.

Teriyaki turkey jerky

Teriyaki turkey jerky

Notes for Making Turkey Jerky

To ensure your jerky-making endeavors are a resounding success, here are some helpful tips:

Scale up the batch: The quantities of brine and marinade provided are sufficient to cover 2 turkey breasts. If you have enough space on your smoker, consider making a larger batch of sliced jerky.

Prioritize safety: When working with poultry, it’s crucial to eliminate the risk of foodborne illnesses like salmonella. By incorporating Prague powder into the recipe, you can safely enjoy the jerky without any concerns.

Explore other meat options: If you’re interested in trying different flavors, feel free to substitute lean cuts of elk, venison, or beef. For alternative meats, you can omit the curing salt while preparing the jerky.

Nutritions of Teriyaki turkey jerky

  • Calories: 291 kcal
  • Carbohydrates: 15g
  • Protein: 51g
  • Fat: 4g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Trans Fat: 1g
  • Cholesterol: 122mg
  • Sodium: 474mg
  • Potassium: 775mg
  • Fiber: 3g
  • Sugar: 7g
  • Vitamin A: 229 IU
  • Vitamin C: 27 mg
  • Calcium: 110 mg
  • Iron: 3 mg

How Long Does Teriyaki Turkey jerky Last?

When adequately prepared, this jerky can be stored in the refrigerator for up to 2 weeks, although I personally find it tastes the best within the first week.

It is not advisable to leave this jerky unrefrigerated for an extended period. Despite the curing and smoking process, since it is made from poultry, I prefer to err on the side of caution. After investing time in crafting this incredible jerky, it’s crucial to prioritize safety and avoid any potential risks of foodborne illness.

Stay tuned to our website for updates on simple and high-quality home cooking methods just like the experts! Let us know what kind of recipes you’re looking for by leaving a comment below this article!

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Teriyaki turkey jerky

Teriyaki turkey jerky

Indulge in the ultimate BBQ snack with teriyaki turkey jerky. Crafting this delectable treat is relatively simple and incredibly satisfying to devour. So, ignite your smoker or dehydrator and let's embark on the journey of creating mouthwatering homemade turkey jerky!
prep time
30 mins
cooking time
5 hours
total time
2 hours 30 min



  • 4 liters water

  • 4 grams Prague powder (curing salt #1)

  • 45 grams kosher salt

  • 200 grams brown sugar

  • 2 oranges (halved and squeezed)

  • 5 cloves smashed garlic

  • 1 sweet onion (quartered)

  • 1 stick cinnamon

  • 2 Tablespoons black peppercorn



  • 1 cup soy sauce (low sodium)

  • ¼ cup honey

  • 3 Tablespoons Worcestershire sauce

  • ¼ cup orange juice

  • 1 Tablespoon Hey Grill Hey Sweet Rub (recipe in notes)

  • ½ Tablespoon granulated garlic



Make the brine

Prepare the brine by heating 2 liters of water in a stockpot until it boils. Turn off the heat and whisk in the salt, curing salt, and sugar, stirring until fully dissolved. Add the oranges, squeezing the sections into the brine, followed by the garlic, onion, cinnamon, and peppercorns.


Transfer the brine to a food-safe container and add the remaining 2 liters of cool water. Once the brine has cooled, add the whole turkey breast to the container, ensuring it is fully submerged. Cover the container and refrigerate for 12 to 24 hours.

Slice the turkey

Remove the turkey from the brine, rinse it with cool water, and pat it dry with paper towels. Place the turkey in a gallon-sized zip-top bag, roll it into a cylindrical shape, and place it in the freezer for 15 to 30 minutes until it is partially frozen for easier slicing. Use a sharp knife or meat slicer to slice the turkey breast into ¼ inch or thinner slices.


In a Ziploc bag, combine the soy sauce, honey, Worcestershire sauce, orange juice, garlic, and sweet rub. Add the sliced turkey to the bag, seal it, remove any excess air, and mix the turkey around to ensure it is coated with the marinade. Refrigerate for 6 to 24 hours.


Preheat your smoker to 180 degrees F, using your preferred hardwood such as hickory for bold smoke flavor or fruit woods for a lighter touch.


Lay the marinated turkey jerky directly on clean racks in the smoker and smoke for 2 to 2.5 hours. Flip the jerky and continue smoking for an additional 2 to 2.5 hours, making sure to rotate the jerky to avoid any hot spots.

Check for doneness

To check for doneness, take the largest piece of turkey jerky and bend it in half. It should break easily, revealing white fibers, and have a dry texture. If the jerky still feels soft and pliable, continue smoking.

Cool, store, and enjoy

Once smoked, transfer the jerky to a cooling rack and let it cool completely to room temperature. Store the cooled jerky in an airtight container. While the cure and brine offer some room temperature stability, it is recommended to store the jerky in the refrigerator for extended freshness and longevity.
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About author
As the founder and chief editor of Scills Grill, I'm a self-proclaimed BBQ nut. I love cooking outdoors over live fire and smoke, no matter the weather. I use various grills, smokers, and wood-fired ovens to produce epic food. Peter Cobbetts is the president and founder of Scills Grill, with over 15 years' experience in barbecue. He's an exceptional pitmaster and grill expert who specializes in smoking briskets, pork shoulders - using charcoal, wood or propane grills/smokers - as well as reviewing kitchen appliances such as grills, smokers etc., having tried out almost every model available on the market.
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