DIRECTIONS FOR TURKEY:
NOTE: Even though you
Slice turkey across the grain in 1 inch strips, about 1/4 inch thick.
(Meat will cut easier if partially frozen.)
Take all your fixins' and mix'em up.
Pour'em over the turkey slices.
Make sure all your turkey gets a fair amount on it.
Place turkey on trays in single layer in dehydrator and dry overnight.
When the rooster crows, your turkey will be jerky.
in and fat from the turkey breast, place it in
our food dehydrator).
Bake for aobut 2 hours or until
b>turkey will add moisture during the cooking process.
Use this recipe
Mix all ingredients together in a marinade dish. Mix together and add
strips of turkey or beef into marinade.
Marinade for 8 to 24 hours.
Take strips out of marinade and towel to remove excess liquid.
Place on dehydrator trays. Set dehydrator to 165* or higher.
Dehydrate until jerky is tough/crisp. You don't want it crunchy, but you don't want wet spots either.
Time varies based on make/model of dehydrator and other conditions.
Take everything out of the turkey. There will be a giblet
rearranging once.
Cooking times for turkey or venison are the same
Combine ground turkey, soy sauce, honey, Worcestershire sauce,
Marinade or Brine your Turkey for at leat 8-12 hours
Mix first four ingredients, then let mixture stand for 5 minutes.
Place in bowl with tight seal and let stand for 10 more minutes, while you are cutting beef or turkey.
Makes enough for 4 pounds of beef or turkey.
Place meat into marinade, secure lid and let it stand for 10 more minutes.
Shake bowl and turn it every few minutes to cover all meat.
Drain.
Place on trays and dry in dehydrator.
Set vents on top and bottom to fully open.
Normal drying time is 24 to 48 hours.
ssolved.
Place the whole turkey in the brine until completely
Place strips of turkey in marinade of all ingredients for 6 hours.
Drain, but do not rinse.
Place meat on foil in center of oven.
Set oven on 200\u00b0.
Place a wedge in door (clothespin will work).
Bake 10 hours or until meat turns a dirty brown.
Check after 2 hours.
Store in airtight container.
ine mixture over and around turkey.
Carefully draw up
Line a big picnic cooler with a food grade plastic bag.
Boil water and salt together until all salt is dissolved and cool in fridge several hours.
Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!
For
stuffing
a half turkey, 7 to 8 pounds, double the recipe.
For
15 pound turkey, make 4 times the recipe; for 25 pound
turkey
make
8
times.
ngreased cookie sheet to form turkey as follows: Place 9 slices
lastic zipper bag.
Add turkey slices and coat thoroughly with
ool completely.
Wash your turkey thoroughly, removing the neck and
wrap in plastic wrap. Refrigerate for 1 hour or until firm