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This ground turkey jerky recipe is the perfect portable snack for traveling! The turkey, sage, and pecans used here celebrate the delicious flavors of the season. Unlike most granola bars, these portable meat-based bars have no added sugar. If you like EPIC bars, this easy copycat recipe is going to be right up your alley. You don’t even need a food dehydrator to make these!
Fans of the homemade EPIC bars recipe will likely love this ground turkey jerky recipe as well. I decided to go with poultry this time, spun in some seasonal flavors, and voila!
The result is a hearty turkey bar with apple, sage, thyme, and pecans. To make this a ground chicken jerky recipe instead, substitute the ground turkey for ground chicken.
This healthy ground turkey jerky recipe is simple and easy to prepare. After cooking, package the bars in individual snack baggies. They will be ready to go when you are.
A few weeks ago, my family traveled out of state to an amusement park, and I took these along. I speak from experience when I say they make an excellent road trip snack!
🦃 Ground Turkey Jerky Recipe
Here are the ingredients you need to make ground turkey jerky:
- 1 lb. ground turkey, 99% fat-free (454 grams)
- 2 tablespoons low-sodium soy sauce
- 1 cup pecans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ teaspoon black pepper
- ¼ cup unsweetened applesauce
Get a printable recipe card at the end of the post!
You can use 93% lean ground turkey if you’d prefer, but the turkey bars will shrink more as they dry. You can substitute the soy sauce with teriyaki sauce for a delicious flavor variation.
Alternatively, change up the seasonings to experiment with different flavors. For example, add cayenne pepper to make spicy turkey jerky. Add a little liquid smoke to give the ground turkey jerky a smoky flavor.
How to Make Turkey Jerky in Oven
Here are the step-by-step instructions to make ground turkey jerky in oven:
Preheat the oven to 170F (77C). Wash your hands with warm, soapy water for at least 20 seconds. Wash and sanitize any surfaces that will come in contact with food. Line a rimmed baking sheet with parchment paper.
Blend the soy sauce, pecans, thyme, sage, black pepper, and applesauce in a food processor. Put the mixture in a large mixing bowl, and mix in the turkey with your clean hands.
Place the mixture between two sheets of parchment paper. Using a rolling pin, roll the mixture out into a 10-inch (25.4 cm) square.
Cut the square into 10 bars and arrange the bars in a single (non-touching) layer on the lined baking sheet. After you are done touching the raw turkey, rewash your hands.
Bake the bars for 5 hours, then flip them and bake for an additional hour. If you’ve used a dark-colored baking tray, your overall cooking time may be shortened by 15 minutes. While they bake, wash and sanitize all surfaces that came in contact with raw turkey.
Let the bars cool before placing them in individual snack bags and storing them in the fridge at 40F (4.4C) or below. Enjoy!
The general rule for leftovers is that they can be refrigerated for 3-4 days safely. As mentioned in the beef jerky recipe, the USDA states that home-dried jerky keeps for 1-2 months, We typically eat these bars within a week; I’m unsure how they would fare after a whole month.
🌡️ Ground Turkey Jerky Recipe Minimum Internal Temperature
If you read my article on carnivore bars ground beef jerky, you know that ground poultry must be heated to a higher temperature than ground beef. All poultry, including turkey, should be cooked to a minimum internal temperature of 165F (74C) (USDA). Many food dehydrators cannot reach temperatures that high.
➕ Ground Turkey Jerky Recipe Dehydrator
My oven has a minimum temperature of 170F (77C), which is the temperature we will be using in this recipe. If you want to use a food dehydrator for meat-based jerky, cook the meat to a proper internal temperature first. The meat should only be put in the dehydrator after it reaches the recommended minimum internal temperature.
👩🏻🍳 Other Protein-Packed Recipes
Watch How to Make It!
Ground Turkey Jerky Recipe – no dehydrator needed!
Ingredients
- 1 lb. ground turkey, 99% fat-free (454 grams)
- 2 tablespoons low-sodium soy sauce
- 1 cup pecans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ teaspoon black pepper
- ¼ cup unsweetened applesauce
Instructions
- Preheat the oven to 170°F (77°C). Wash your hands with warm, soapy water for at least 20 seconds. Wash and sanitize any surfaces that will come in contact with food. Line a rimmed baking sheet with parchment paper.
- Blend the soy sauce, pecans, thyme, sage, black pepper, and applesauce in a food processor. Put the mixture in a large mixing bowl, and mix in the turkey with your clean hands.
- Place the mixture between two sheets of parchment paper. Using a rolling pin, roll the mixture out into a 10-inch (25.4 cm) square.
- Cut the square into 10 bars and arrange the bars in a single (non-touching) layer on the lined baking sheet. After you are done touching the raw turkey, rewash your hands.
- Bake the bars for 5 hours, then flip them and bake for an additional hour. If you've used a dark-colored baking tray, your overall cooking time may be shortened by 15 minutes. While they bake, wash and sanitize all surfaces that came in contact with raw turkey.
- Let the bars cool before placing them in individual snack bags and storing them in the fridge at 40°F (4.4°C) or below. Enjoy!
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). Though the calories here are at level two, I bumped it to level 3 because drying food increases energy density. In other words, when you remove water from food, you get a smaller volume of food for the same number of calories. The reverse is also true; decrease energy density by adding water to your foods (think foods like soup). If high-protein foods (even at lower volumes) are satiating for you, this snack may help support your weight loss. Though a one-size-fits-all rule regarding foods would be convenient, we all experience food in different ways. Many of us travel over the summer and holidays, which can turn a couple of holiday meals into a week of holiday meals. Having some nutrient-dense portable snacks on hand can make it easier to eat healthier while on the go. A lot of travel snack foods (granola bars, cookies, crackers, etc.) are high in added sugars and/or refined grains. Making an effort to include more protein, veggies, and fruits while you travel may help increase your diet quality. Why not start with these ground turkey jerky bars? Nutrition information is for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
FAQs
How to make a low sodium turkey jerky recipe?
Create a low sodium turkey jerky by using coconut aminos in place of the soy sauce in this recipe. Unfortunately, even the “less sodium” soy sauces tend to contain a lot of sodium.
Can you dehydrate ground turkey?
Yes, you can dehydrate ground turkey by spreading it thinly on a baking sheet or dehydrator tray. Just make sure you’ve heated it to a safe temp of 165F (74C) before dehydrating.
Which is healthier beef or turkey jerky?
In terms of general nutrition, turkey jerky is generally considered healthier than beef jerky due to its lower fat content, making it a leaner protein option. That said, both proteins can have a place in an overall healthy diet.
What does vinegar do for jerky?
Vinegar acts as a tenderizer and flavor enhancer in jerky recipes, helping break down meat fibers and adding a tangy taste.
How to make ground turkey jerky in a smoker?
To make ground turkey jerky in a smoker, spread seasoned ground turkey on smoker racks, maintaining a low temperature (around 170F/77C) until dried and safe to eat.
What is the secret to good jerky?
The secret to good jerky lies in thin, uniform slicing of meat, a balanced marinade for flavor, proper drying to remove moisture, and attention to food safety to prevent bacterial growth. (Note that this tip is for traditional jerky recipes.)
Are you traveling soon? Do you pack snacks or pick up all of your food on the go? Please leave a rating if you try this ground turkey jerky recipe; I’d appreciate it!
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Are these shelf stable or how long can they be out of the fridge once you’re on the road?
Great question! Just to be extra safe, I’d keep them in a cooler if you’ll be on the road longer than 2 hours. If you really get them dried out this might not be necessary, but the cooler is ideal if they’ll be in a hot car, etc.
These are quite tempting, even if they didn’t pack in nutrients too. That they do that, though, makes them a great win-win.
As you mentioned, they’re a perfect road trip companion. Also a great snack to have on hand while watching TV. Especially now that filling out Christmas cards and wrapping gifts don’t occupy our commercial time.
Much better your creation, Summer, than just about anything else we could press into service.
Thank you! I hope that you have a wonderfully delicious NYE! Unrelated to this but on your suggestion, I played around with the idea for a wrapper-less egg roll bowl and I made something we really enjoyed! Hoping to get it up here sometime in Feb. (If only I could get posts together as quickly as I cook!)