Air Fryer Turkey Jerky: A Quick, Easy Guide

Turkey jerky is a tasty snack that can be made at home without the need for a dehydrator. It is a healthier alternative to beef jerky, as turkey is lower in fat. Making turkey jerky in an air fryer is simple and results in a chewy texture and intense flavour. The process involves marinating the turkey in a combination of ingredients such as soy sauce, Worcestershire sauce, and brown sugar, and then air-frying it at a low temperature to dehydrate the meat. The key to success is ensuring that the turkey strips are sliced thinly and evenly, and that they are not overlapping in the air fryer to allow for even drying.

Choosing the right turkey cut

Lean Meat:

Go for a lean cut of turkey, preferably the turkey breast. The breast is a very lean cut with minimal fat content. This is important because fat spoils faster than meat, and using a lean cut ensures that your finished jerky will have a longer shelf life. The tenderloin, a tender cut from the breast, is also an excellent option and is readily available at most supermarkets.

Thickness and Uniformity:

When slicing the turkey, aim for a thickness of ⅛" to ¼". This thickness allows for even drying and ensures that all the jerky pieces finish dehydrating at the same time. It's important to use a sharp knife to achieve consistent slices. Partially freezing the turkey before slicing can also make the process easier.

Marinade Absorption:

Choose a cut of turkey that will absorb the marinade effectively. Boneless and skinless turkey breast is ideal for this purpose. Removing the skin allows the marinade to penetrate the meat more efficiently, infusing it with flavour.

Moisture Content:

Select a cut of turkey with minimal moisture content. Since the goal is to dehydrate the meat, starting with a cut that has less moisture will make the dehydration process more efficient and yield a better final product.

Availability and Convenience:

Consider the availability and convenience of the turkey cut. As mentioned earlier, turkey breast and tenderloin are readily available at most supermarkets. This saves you the trouble of buying a whole turkey. Additionally, these cuts are typically sold already sliced, saving you preparation time.

In summary, when choosing the right turkey cut for making jerky in an air fryer, opt for a lean, boneless, and skinless turkey breast or tenderloin. Slice the meat uniformly to a thickness of ⅛" to ¼" and ensure it has minimal moisture content. By choosing the right cut and preparing it properly, you'll end up with delicious, tender, and long-lasting turkey jerky.

Marinating the meat

Preparing the Marinade:

Firstly, gather all the ingredients for the marinade. A typical marinade for turkey jerky includes liquid smoke, Worcestershire sauce, soy sauce, mesquite flavouring, brown sugar, onion powder, garlic powder, and salt. You can also add other ingredients like sriracha, chilli flakes, black pepper, pineapple juice, or honey to give it a sweet and spicy kick. Adjust the spices and ingredients to suit your taste preferences. Combine all the ingredients in a large bowl and mix well until the sugar is completely dissolved. Alternatively, you can use a zip-top bag to mix the marinade.

Slicing the Turkey:

Before you begin marinating, it is important to slice the turkey breast into thin, uniform slices. Aim for slices that are about 1/8 to 1/4 inch thick. To make slicing easier, partially freeze the turkey breast for about 20-30 minutes to firm up the meat. Use a sharp knife to ensure even and precise slices.

Once you have prepared the marinade and sliced the turkey, it's time to combine them. Add the sliced turkey strips to the marinade, ensuring that all the strips are evenly coated. You can use a large bowl or a zip-top bag for this step. Cover the bowl or seal the bag, and place it in the refrigerator. The turkey meat should marinate for at least 3 hours, but for the best results, it is recommended to marinate it overnight or for up to 24 hours. During the marination process, remember to shake or stir the mixture occasionally to ensure all the strips remain coated in the marinade.

Draining the Excess Marinade:

After the meat has finished marinating, remove it from the refrigerator and drain the excess marinade. You can use a colander or strainer to allow the marinade to drip off. It is important to ensure that the meat is well-drained before proceeding to the next step.

By following these steps, you will have successfully marinated the meat for making turkey jerky in an air fryer. The marination process is essential to developing the flavour and texture of the final product, so it is important to give it the proper time and attention.

Preparing the air fryer

Firstly, you'll want to ensure your air fryer is clean and ready to use. Give it a quick wipe down with a damp cloth to remove any dust or residue from previous use. Check that the air fryer basket is securely in place and ensure the appliance is plugged into a power outlet.

Next, you'll need to prepare your turkey meat. It's important to use a lean cut of meat, such as turkey breast, as fat can spoil faster than meat. You can buy turkey breast pre-sliced from most supermarkets, or you can slice it yourself. If you choose to slice it yourself, it's recommended to partially freeze the turkey breast for about an hour to make it easier to cut even strips. Aim for a thickness of ⅛" to ¼" and try to keep the pieces as uniform as possible. A sharp knife is essential for this step.

Once you have your sliced turkey breast, it's time to prepare the marinade. A simple marinade of soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and liquid smoke will give your jerky a classic sweet and salty flavour. Combine all the ingredients in a bowl and mix well until the sugar is dissolved. You can also add optional ingredients like curing salt or chilli flakes to spice things up.

Now it's time to combine the meat and marinade. Place the sliced turkey breast into a large ziplock bag and pour in the marinade. Ensure all the strips are evenly coated by moving them around in the bag. Place the bag in the refrigerator and let the meat marinate for 12-24 hours. The longer it sits, the more flavourful your jerky will be. During this time, be sure to shake the bag occasionally to redistribute the marinade.

After the meat has finished marinating, remove it from the refrigerator and strain off any excess marinade using a colander. It's important to ensure the meat is well-drained before placing it in the air fryer.

Air-frying the turkey

Air frying is a great way to make jerky as it dries the meat evenly, resulting in the perfect chewy texture and intense flavours. It is also a healthier alternative to store-bought options.

Firstly, you will need to prepare the turkey. It is important to use a lean cut of meat, such as turkey breast, as fat spoils faster than meat. You can buy turkey breast from most supermarkets. The best thickness when slicing turkey jerky is ⅛" to ¼" thick. A sharp knife is the most important tool for this step. Partially freezing the turkey will also make it easier to slice into thin, even strips.

Next, you will need to marinate the turkey. Combine the marinade ingredients in a bowl and mix well. Once the sugar has dissolved, pour the marinade into a large ziplock bag and add the sliced turkey strips. Ensure that all the strips are evenly coated. Marinate in the refrigerator for 12-24 hours.

After the meat has finished marinating, remove it from the refrigerator and strain any excess marinade in a colander. Pat the strips dry with a paper towel.

Now you are ready to air fry the turkey. Place the turkey strips in the air fryer basket in a single layer, ensuring they are not overlapping. Air fry at 175°F/ 80°C for around 2-3 hours. The temperature needs to be low so that the moisture in the meat can evaporate. Check the jerky after two hours and continue cooking in 15-minute intervals until it is done. It should be safe to consume at 160°F/71°C, so use a meat thermometer to check.

Storing the jerky

Firstly, allow the jerky to cool down to room temperature after it has finished dehydrating. Do not skip this step as placing warm jerky into storage can create condensation, leading to soggy jerky. Once cooled, you can begin preparing your chosen storage container.

To store your turkey jerky, use an airtight container, such as a glass jar or a plastic bag. Make sure the container is clean and dry before adding the jerky. If using a glass jar, ensure it has a tight-fitting lid, and if using a plastic bag, squeeze out as much air as possible before sealing. This will help to keep the jerky fresh and prevent spoilage.

It is recommended to store the airtight container in a cool, dry, and dark place, such as a pantry or cupboard. Avoid storing the jerky in direct sunlight or in a warm, humid environment, as this can affect the quality and encourage spoilage.

For longer-term storage or to ensure maximum freshness, consider storing your turkey jerky in the refrigerator. This is especially important if your jerky includes ingredients that are typically refrigerated, such as meat with curing salt. The refrigerator will help to inhibit bacterial growth and keep your jerky safe to consume for a more extended period.

If you want to store your jerky for an even longer period, you can freeze it. Freezing is a great option if you've made a large batch and won't be consuming it all within a few weeks. Place the airtight containers of jerky in the freezer, where it will last for several months. When you're ready to enjoy your frozen jerky, simply thaw it in the refrigerator before consuming.

Lastly, remember to practise good food hygiene when storing and handling your turkey jerky. Wash your hands before and after handling the jerky, and ensure all utensils and surfaces are clean. Consume the jerky within the recommended storage times, and always inspect it before eating. If you notice any mould, unpleasant odours, or other signs of spoilage, discard the jerky immediately.

Frequently asked questions