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Slices of teriyaki turkey jerky wrapped in Hey Grill Hey branded peach butcher paper.
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5 from 1 vote

Teriyaki Turkey Jerky

Teriyaki turkey jerky is the ultimate BBQ snack. It’s fairly easy to make and even easier to consume, so fire up the smoker or dehydrator and let’s make some delicious homemade turkey jerky!
Prep Time30 minutes
Cook Time5 hours
Brine and Marinade Time2 days
Total Time2 days 5 hours 30 minutes
Course: Snacks
Cuisine: American
Keyword: Turkey Jerky
Servings: 6 people
Author: Taylor Shulman


  • 3 pounds turkey breast

Turkey Jerky Brine

  • 4 liters water
  • 4 grams Prague powder curing salt #1
  • 45 grams kosher salt
  • 200 grams brown sugar
  • 2 oranges halved and squeezed
  • 5 cloves smashed garlic
  • 1 sweet onion quartered
  • 1 stick cinnamon
  • 2 Tablespoons black peppercorn

Teriyaki Marinade

  • 1 cup soy sauce low sodium
  • ¼ cup honey
  • 3 Tablespoons Worcestershire sauce
  • ¼ cup orange juice
  • 1 Tablespoon Hey Grill Hey Sweet Rub recipe in notes
  • ½ Tablespoon granulated garlic


  • Make the brine. In a stockpot, heat 2 liters of water and bring it to a boil, then turn off the heat. Whisk in the salt, curing salt, and sugar and stir until combined (you do this first while the liquid is hot to be sure it all dissolves). Add in the oranges, squeezing each section into the brine, followed by the garlic, onion, cinnamon, and peppercorns.
  • Brine. Transfer the brine into a food-safe container and add in the remaining 2 liters of cool water. Once the brine is cool, add in the turkey breast still whole and cover the container. Refrigerate for 12 to 24 hours.
  • Slice the turkey. Remove the turkey from the brine and rinse it with cool water. Pat the turkey dry with paper towels then place it in a gallon-sized zip-top bag, roll it down to be as cylindrical as possible, and put it in the freezer for 15 to 30 minutes or until it is just frozen enough to slice easier and hold together. Slice the breast ¼ inch or thinner using a very sharp knife or meat slicer.
  • Marinate. Mix the soy sauce, honey, Worcestershire, orange juice, garlic, and sweet rub in a Ziploc bag then add the sliced turkey. Seal the bag, squeeze out any air, and mix around the turkey to coat it all in the marinade. Leave it in the fridge for 6 to 24 hours.
  • Preheat. Heat your smoker to 180 degrees F using your favorite hardwood. I prefer hickory for a bold smoke flavor or fruit woods for lighter smoke.
  • Smoke. Lay the jerky directly on CLEAN racks and smoke for 2 - 2.5 hours. Flip the jerky and cook an additional 2 - 2.5 hours. You may need to rotate the jerky around on the grates to avoid any hot spots.
  • Check for doneness. Pick up the largest piece of turkey jerky and bend it in half. It should break easily and lots of white fibers should be visible. It should also feel very dry. If your jerky still feels quite soft and pliable, continue smoking.
  • Cool, store, and enjoy. Transfer your finished jerky to a cooling rack when finished smoking and allow it to cool completely to room temperature. Place the cooled jerky in an airtight container. Due to the cure and brine, your jerky should be fine at room temperature for several hours (if you need to travel), but I prefer to store it in the refrigerator for added longevity and freshness.


Sweet Rub


Calories: 291kcal | Carbohydrates: 15g | Protein: 51g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 474mg | Potassium: 775mg | Fiber: 3g | Sugar: 7g | Vitamin A: 229IU | Vitamin C: 27mg | Calcium: 110mg | Iron: 3mg