TERKY JERKY.

I've not done turkey jerky, but I did a search under "find" in the "turkey" advance search, subject "jerky" and came up with this:

Turkey Jerky

Hope this helps some. Here's a site with 100 beef jerky recipes:

Jerky

If you find a flavor you like, switch out the turkey for the beef.

If you're doing a lot of turkey jerky, use Tenderquick to cure and preserve your meat. It will last longer and help with food safety. Here's some information on the use of Tenderquick. Again beef but use the turkey or add the Tenderquick to a liquid brine type recipe you like (maybe from above):

Tenderquick and Jerky

Even with the Tenderquick, I'm still cautious and put the jerky in a double zipped lock plastic bag with as much air squeezed out as possible, and then into the refrigerator.

A lot of folks use Hi Mountain Spices and Jerky Cure in a dry environment. Go to the Hi Mountain site for information on their products.

Good luck.

I have made it. Ok but not my first choice. Turkey jerky will take on salt a lot more than beef. Experiment with small batch first.
this the basic recipe i use for all jerky. Change as you like. I brine beef for 24 - 36 hrs, drain, put on racks and smoke for up to ? hrs whenever it is dry enough. I start at 150 for a couple hrs and then go up to 190 gradually. I have had 15 pound loads take 10 hrs. Turkey--dont brine as long, maybe 8 hrs and smoking wont take as long either.
Marinade/Brine in
1/3 cup sugar
¼ cup salt**** I use tenderquick
2 cups soy sauce
1 cup water
1 cup red wine
½ tsp. onion powder
½ tsp. pepper
½ tsp. garlic powder
½ tsp. Tabasco sauce

this will do 4 - 5 lbs of jerky (raw weight)

Thanks guys!!