Turkey jerky is one of those snacks that checks all the boxes — high in protein, full of flavour, and surprisingly easy to make at home. This sweet and spicy turkey jerky combines honey for sweetness, hot sauce for heat, and soy sauce for that deep savoury taste that jerky lovers crave.

Turkey jerky pieces on a wooden rack with scattered herbs and spices nearby and a napkin cloth on a white background

Why This Is a 5-Star Turkey Jerky Recipe on the Internet ⭐⭐⭐⭐⭐

Easy to customize: You control the spice level by adjusting the hot sauce.
No weird preservatives: Just real ingredients you can pronounce.
Beginner-friendly: Simple steps and no fancy equipment required.
Lean and high-protein: Turkey makes this a lighter, healthier jerky option.

Ingredients

Turkey breast (skinless, boneless)
3 tbsp honey
2–4 tbsp hot sauce of your choice (adjust to taste)
2 tbsp Worcestershire sauce
½ cup soy sauce
2 tbsp red pepper
2 tbsp black pepper

Tip: Whisker Bomb hot sauce works beautifully here because it’s smoky and bold, which pairs perfectly with turkey.

Tools needed

Sharp knife
Cutting board
Mixing bowl
Whisk or fork
Ziplock bag
Dehydrator
Dehydrator racks

How to make Turkey Jerky at home

Prep the Turkey
Start by cutting off the skin and any visible fat from the turkey breast. Fat doesn’t dehydrate well and can cause the jerky to spoil faster.

Slice Thinly
Thinly slice the turkey into even strips. Try to keep the slices similar in size so they dry evenly.

Make the Marinade
In a bowl, combine the honey, hot sauce, Worcestershire sauce, soy sauce, red pepper, and black pepper. Whisk until everything is well mixed.

Marinate the Turkey
Place the sliced turkey into a ziplock bag. Pour the marinade over the turkey, seal the bag, and massage it gently to coat every piece.
Refrigerate for 12 to 24 hours for maximum flavour.

Prepare for Dehydrating
Remove the turkey from the marinade and lay the slices flat on the dehydrator racks. Make sure the pieces don’t overlap. Sprinkle extra pepper on top if you like a stronger kick.

Dehydrate
Set the dehydrator to 140°F (60°C) and dehydrate for about 4 hours, or until the jerky is dry, firm, and slightly bendy without snapping.

Cool and Enjoy
Let the jerky cool completely before storing. Enjoy your sweet, spicy, smoky turkey jerky right away or save it for later snacking.

FAQ

How long does jerky need to dehydrate to be safe to eat?

Jerky is generally safe to eat after about 4–6 hours at 140°F to 160°F, as long as it reaches a dry, pliable texture and is fully dehydrated. The exact time depends on thickness and your dehydrator.

Do you flip jerky in a dehydrator?

No, you usually don’t need to flip jerky in a dehydrator because the airflow dries it evenly. Just make sure the pieces are spaced out and not touching.

What are common jerky mistakes to avoid?

Common mistakes include slicing the meat unevenly, making it too thin, overcrowding the trays, and over-drying until it snaps instead of bends.

Is it cheaper to make jerky or buy it?

It’s usually cheaper to make jerky at home, especially if you buy meat in bulk. You also get more control over flavor and quality.

What is the best cut of meat for turkey jerky?

The best cut of meat for turkey jerky is boneless, skinless turkey breast because it’s lean and dries evenly.