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Turkey jerky.

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. Pull off and discard any fat and connective tissue. For easier slicing, freeze meat until it's firm but not hard. Cut into 1/2- to 1/2-inch-thick slices: cut breast piece with or across the grain, and tenderloins lengthwise.

In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.

Depending upon drying method, evenly coat dehydrator racks (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 1 5-inch baking pan) with nonstick cooking spray.

Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks.

In a dehydrator, arrange trays as manufacturer directs and dry at 140 degrees until a cool piece of jerky (remove from the dehydrator and let stand about 5 minutes) cracks and breaks when bent; this should take 4 1/2 to 5 hours.

In an oven set at 150 degrees to 200 degrees, place pan on center rack; prop door open about 2 inches. Dry until a cool piece of jerky (see above) cracks and breaks when bent, 3 to 5 hours.

Let jerky cool on racks, then remove. Serve, or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer. Makes about 7 ounces.

Per ounce : 88 cal. ; 15 g protein; 3 g carbo. ; 1g fat,- 40 mg chol.; 751 mg sodium.

Teriyaki Turkey Jerky

Prepare turkey jerky (recipe precedes), omitting salt and water. Add 1/4 cup soy sauce, regular or low-sodium; and 2 teaspoons Worcestershire.

Per ounce: 94 cal ; 16 g protein; 4 g carbo.; 1g fat,- 40 mg chol.; 498 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Sep 1, 1988
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