Cut 6 pound turkey breast into quarter-inch thick strips.
Apply appropriate amount of Hi-Mountain Turkey Hunter's Apple Blend jerky seasoning and cure, per instructions.
Place in airtight plastic container in fridge for 24 hours.
Put 4 oz. apple wood in woodbox.
Preheat smoker on 250* until smoking heavily.
Hang jerky on SS rods in top of smoker.
Smoke/cook on 200* for 4.5 hours.
Bring inside and lay on layers of paper towel until cool, then sponge off any remaining moisture with paper towels.
Place in gallon size ziplock bags.
Enjoy!

Glenvall

Its soooo simple, and soooo good! After all the talk of turkey jerky I am going to make some this weekend...

To make it easier (or lazier?) I found Butterball brand pre-sliced fresh turkey breast at the local Meijer store. It was sliced 1/4 inch thick. Too convenient!

Hey I might have to go look for some of that!