Okay, picture this: the holidays are rolling around, everyone’s bringing the usual suspects – pies, cookies, the works. But what if you wanted to sneak in something a little… different? Something that’s totally unexpected but tastes like pure magic? That’s where my Turkey Cranberry Holiday Jerky comes in! I remember one year, I had a ton of ground turkey leftover and wanted snacks for a game night that weren’t just chips. I threw this together, and let me tell you, it disappeared faster than Santa leaving the North Pole! This Turkey Cranberry Holiday Jerky is this amazing mix of savory and sweet, a little tangy from the cranberries, and totally perfect for munching on during holiday movies or even setting out for guests before the big meal. Trust me, it’s a game-changer!

Why You’ll Love This Turkey Cranberry Holiday Jerky

Seriously, if you’re looking for a snack that’s a total winner, this is it. You’re going to adore this jerky because:

It’s surprisingly easy to whip up!
That sweet and savory combo with the cranberries? Chef’s kiss!
It’s the perfect unique treat for all your holiday gatherings.
Makes a fantastic, homemade gift for friends and family!

Ingredients for Your Turkey Cranberry Holiday Jerky

So, let’s talk about what you’ll need to make this amazing Turkey Cranberry Holiday Jerky. It’s pretty straightforward, honestly! Here’s the lineup:

2 pounds of good ol’ ground turkey – I like using a leaner blend.
1/4 cup of dried cranberries, give ’em a little chop so they spread out nicely.
2 tablespoons of soy sauce – this is where a lot of that savory goodness comes from.
1 tablespoon of Worcestershire sauce – don’t skip this, it adds depth!
1 teaspoon of garlic powder – for that essential savory kick.
1 teaspoon of onion powder – another flavor booster!
1/2 teaspoon of black pepper – just a little bit to round things out.

Essential Equipment for Making Turkey Cranberry Holiday Jerky

To get this tasty Turkey Cranberry Holiday Jerky made, you don’t need a whole lot of fancy gadgets. Honestly, just a few basics will do the trick! You’ll want a big mixing bowl to get everything combined, a couple of sturdy baking sheets, and then definitely a good roll of parchment paper. That parchment is your secret weapon for easy clean-up – trust me on this!

Step-by-Step Guide to Perfect Turkey Cranberry Holiday Jerky

Alright, let’s get down to business making this awesome Turkey Cranberry Holiday Jerky! Don’t worry, it’s way easier than you might think. We’re aiming for that perfect chewy, savory-sweet bite. Trust me, once you make it this way, you’ll never go back to store-bought!

Preparing the Oven and Baking Sheets

First things first, crank up your oven to a nice low and slow 170°F (77°C). This isn’t for baking like a cake; it’s for gently drying everything out. Then, grab your baking sheets and line them really well with parchment paper. This step is your best friend for easy clean-up later, believe me!

Mixing the Turkey Jerky Base

Now for the fun part! Grab that big bowl and toss in your ground turkey. Then add those chopped dried cranberries – they’re like little jewels of flavor! Next, pour in the soy sauce and Worcestershire sauce; these are going to give us that deep, savory base. Sprinkle in the garlic powder, onion powder, and black pepper. Now, get your hands in there (or use a spoon if you’re not feeling it!) and mix it all up until everything is super well combined. You want to make sure all those yummy flavors are evenly distributed through the turkey mix.

Spreading for Optimal Drying

This is a crucial step for getting that perfect jerky texture. You need to spread the turkey mixture *thinly* and as evenly as possible onto those parchment-lined baking sheets. I’m talking about an eighth of an inch thick – no thicker! If it’s too thick, it’ll never get properly dry and chewy; it might even end up a bit gummy. So, take your time here, use an offset spatula if you have one, and get it nice and flat.

The Slow Bake: Achieving Perfect Jerky

Okay, they’re spread out and ready to go! Pop those baking sheets into your preheated oven. Now, the patience game begins. You’re going to bake these for about 4 to 6 hours. The exact time really does depend on your oven and how thin you managed to get that mixture. You’re looking for the jerky to feel dry and firm to the touch, not sticky or gooey. I like to check them around the 4-hour mark and go from there. A fantastic resource for more jerky tips is here, and if you’re curious about other amazing snacks, check out this page!

Cooling and Finishing Your Jerky

Once your Turkey Cranberry Holiday Jerky looks and feels perfectly done – dry, firm, and wonderfully chewy – take them out of the oven. The most important thing now is to let it cool completely right there on the baking sheets. This helps it firm up even more. After it’s totally cool, you can either break it into rustic pieces or cut it into neat strips. Whatever you do, it’s going to be delicious!

Tips for Making the Best Turkey Cranberry Holiday Jerky

Making your own Turkey Cranberry Holiday Jerky is so rewarding, and there are just a few little things I’ve learned over the years that make it even better. First off, don’t skimp on the quality of your ground turkey; a leaner blend really does work best to avoid excess grease. If you find yours is a little too fatty after baking, just carefully dab it with a paper towel while it’s still warm. My personal favorite trick is to add a tiny pinch of cayenne pepper when you’re mixing everything together – it gives it just a whisper of heat that plays so nicely with the cranberries. And honestly, if you’re ever stuck on another fantastic snack idea, you’ve gotta check out this recipe; it’s a lifesaver!

Ingredient Notes and Substitutions

When you’re whipping up this Turkey Cranberry Holiday Jerky, there are a couple of things to keep in mind. For the dried cranberries, if you can’t find them or just aren’t a fan, you could try finely chopped dried cherries or even some dried blueberries for a different twist. They’ll give you that little bit of sweetness and chew. And for the ground turkey, I usually go for a leaner kind, around 93% lean, but if you only have 85% lean, that’s totally fine too! You might just need to dab off a little extra grease with a paper towel after it bakes.

Storing Your Homemade Turkey Cranberry Holiday Jerky

Alright, you’ve gone and made yourself some amazing Turkey Cranberry Holiday Jerky, and now you want to keep it fresh, right? It’s pretty simple! Once your jerky has cooled down completely – and I mean *completely* – you’ll want to pop it into an airtight container. If you’re planning on gobbling it up within a couple of weeks, storing it at room temperature is totally fine. But, if you want it to last longer, say, a month or even more, then tucking it into the fridge is the way to go!

Frequently Asked Questions About Turkey Cranberry Holiday Jerky

Got questions about making this awesome Turkey Cranberry Holiday Jerky? I’ve got answers! People sometimes ask me about swapping things around or knowing when it’s *just right*. Here are a few things that pop up:

Can I use a dehydrator instead of my oven?

You absolutely can! If you have a dehydrator, that’s actually perfect for jerky. Just follow your dehydrator’s instructions, usually around 160°F (71°C) for about 4-6 hours. Keep an eye on it, though! Every dehydrator is a little different, just like ovens.

How do I know if my jerky is done?

This is so important! Your Turkey Cranberry Holiday Jerky is done when it’s dry and firm all the way through. It should bend without snapping, but it shouldn’t feel sticky or soft. If you tear a piece in half, the inside should look uniformly dry, not wet or raw. And remember, it firms up a bit more as it cools!

Can I make this with different meats?

Oh, for sure! While this recipe is totally stellar with ground turkey, it’s super adaptable. You could use lean ground beef or even ground venison if you have it. Just make sure to keep the fat content reasonably low, otherwise, you might end up with greasy jerky, and nobody wants that!

Why are my cranberries chopped?

Chopping the dried cranberries makes them spread more evenly throughout the jerky mixture. If you leave them whole, you risk having big clumps of chewy cranberry that could make certain batches too moist, or just not evenly distributed. We want that sweet-tart goodness in every bite, not just in a few random spots!

I’m out of soy sauce, what can I use?

No soy sauce? No problem! You can easily substitute tamari or, if you want to keep it gluten-free, use coconut aminos. They’ll give you that salty, savory depth that’s essential for good jerky. Just a heads-up, the flavor might be a tiny bit different, but still delicious! If you ever just need to chat about ingredients or anything else recipe-related, feel free to reach out!

Nutritional Information (Estimated)

Just so you know, the nutrition facts for this Turkey Cranberry Holiday Jerky are estimates, of course. It’ll depend a bit on the brands you use and how lean your turkey is. But, as a general idea, a one-ounce serving is roughly around 90 calories, with about 2g of fat, a solid 13g of protein, and maybe 4g of carbs. That sodium can vary, but aim for around 300mg per ounce.

Turkey Cranberry Holiday Jerky

Author: dogtf.com
Total Time: 6 hours 15 min
Yield: About 1 pound 1x
Diet: Low Fat

Print Recipe

Description

A savory and sweet jerky perfect for holiday gatherings.

Ingredients

Scale

2 pounds ground turkey
1/4 cup dried cranberries, chopped
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

Instructions

Preheat your oven to 170°F (77°C). Line baking sheets with parchment paper.
In a large bowl, combine ground turkey, chopped cranberries, soy sauce, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix thoroughly until well combined.
Spread the turkey mixture thinly and evenly onto the prepared baking sheets. Aim for a thickness of about 1/8 inch.
Bake for 4 to 6 hours, or until the jerky is dry and firm. The exact time will depend on your oven and the thickness of the jerky.
Let the jerky cool completely on the baking sheets before breaking it into pieces or cutting it into strips.
Store the jerky in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.

Notes

For a spicier jerky, add a pinch of red pepper flakes to the mixture.
Ensure the jerky is completely dry before storing to prevent mold.

Prep Time: 15 min
Cook Time: 4-6 hours
Category: Snack
Method: Dehydrating
Cuisine: American

Nutrition

Serving Size: 1 ounce
Calories: 90
Sugar: 3g
Sodium: 300mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 13g
Cholesterol: 40mg

Keywords: turkey jerky, cranberry jerky, holiday jerky, homemade jerky, dried turkey, sweet and savory jerky