Magazine article Sunset

Turkey Jerky

Magazine article Sunset

Turkey Jerky

Article excerpt

It's chewy and tasty, but low in fat and calories

A modern twist on a very old American tradition-tbat's jerky made of turkey. Early pioneers, borrowing from the culinary lore of native Indians, preserved thin slices of salted game by drying meat in the sun or by the campfire. Currently, beef is the most familiar form of jerky, and recipes for many variations have appeared in Sunset. But in keeping with today's bealth-conscious attitudes, we take another step forward and make jerky with low-fat turkey.

Compared to jerky made with beef flank steak (when both meats are trimmed of all fat), turkey-breast jerky has only about a sixth as much fat by weight and is about a third lower in calories (I oz. of turkey jerky has 8 8 calories). Its flavor is also milder, though not necessarily more delicate.

Start with a piece of boned, skinned turkey breast, or purchase the slender turkey fillets, called tenderloins, that lie parallel to the breastbone.

Cut turkey with the grain for a chewytextured jerky, across the grain for a more brittle snack.

In addition to basic jerky seasonings, we include a teriyaki variation. For the liveliest flavor, let strips marinate the maximum time. Dry onion and garlic powders are options that give slightly more intense taste. If you want less saltiness, rinse the strips and pat them dry before drying. It's the drying step-in a dehydrator or oven-that removes moisture, inhibits bacterial development, and preserves the turkey.

Depending on how you store turkey jerky, it keeps well for quite a while.

Turkey Jerky

1 pound boned and skinned turkey

breast or tenderloins

1 tablespoon salt

1/2 cup water

2 tablespoons firmly packed brown


2 cloves garlic, minced or pressed, or

1/4 teaspoon garlic powder

1/2 small onion, minced, or 1/2

teaspoon onion powder

1 teaspoon pepper

1/2 teaspoon liquid smoke

Nonstick cooking spray

Rinse meat and pat dry. …

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