Description
Sweet, smoky, and full of flavor—this irresistible turkey jerky with maple glaze is about to become your new favorite snack. Packed with protein and free of artificial preservatives, this turkey jerky is a guilt-free indulgence you can enjoy any time of day.
Ingredients
Scale
- 1 lb boneless, skinless turkey breast or tenderloins
- 1/2 cup pure maple syrup
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Crushed red pepper flakes (optional)
Instructions
- Start by slicing the turkey breast or tenderloins into thin strips (about ¼ inch thick). For easier slicing, partially freeze the turkey for about 20-30 minutes before cutting.
- In a mixing bowl, whisk together ½ cup (120 ml) of pure maple syrup, ¼ cup (60 ml) soy sauce, 2 tablespoons (30 ml) Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and ½ teaspoon black pepper. Add crushed red pepper flakes to taste if you like a bit of heat.
- Place the turkey strips in a large resealable bag or shallow dish. Pour the marinade over the turkey, ensuring all strips are well-coated. Seal the bag or cover the dish and refrigerate for at least 6 hours or overnight for maximum flavor.
- Set your oven to its lowest temperature, usually around 175°F (80°C). Line baking sheets with aluminum foil or parchment paper and set wire racks on top.
- Remove the marinated turkey strips and pat them dry with paper towels to remove excess marinade. Lay the strips in a single layer on the wire racks, ensuring they don’t overlap.
- Place the baking sheets in the oven and let the turkey dry for 3-4 hours, flipping the strips halfway through. The jerky is ready when it’s firm, slightly chewy, and doesn’t release any moisture when pressed.
- Let the jerky cool completely before transferring it to an airtight container or resealable bag. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
[‘Partially freeze the turkey before slicing to make it easier to cut evenly.’, ‘Pat the turkey strips dry after marinating to remove excess marinade and ensure proper drying.’, ‘Dry the turkey at a low temperature to achieve the perfect chewy texture.’, ‘Check periodically while drying to avoid over-drying.’]
- Prep Time: 6 hours
- Cook Time: 4 hours
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 80
- Sugar: 5
- Sodium: 350
- Fat: 1
- Carbohydrates: 6
- Protein: 12
Keywords: turkey jerky, maple glaze, healthy snack, homemade jerky, protein snack, low fat, high protein, portable snack