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1
Arrange turkey breast flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 2 hours.
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2
When turkey is ready, place on a cutting board, trim any visible fat and membranes, and slice along the grain into 1/4-inch-thick strips.
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3
(You want the strips to be as uniform as possible to ensure even drying.)
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4
Place all remaining ingredients in a large baking dish or resealable plastic bag, and mix until evenly combined.
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5
Place turkey strips in marinade and toss thoroughly to coat.
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6
Cover and place in the refrigerator for 12 hours, turning occasionally.
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7
Remove turkey from the refrigerator, place in a colander to drain off excess marinade, and let come to room temperature, about 30 minutes.
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8
Meanwhile, remove the racks from the oven, completely line the bottom of the oven with foil, and heat to 165 degrees F.
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9
Spray the oven racks with nonstick cooking spray, blot any excess marinade from the turkey with paper towels, and arrange strips horizontally across the racks, leaving at least 1/2 inch of space between strips.
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10
Place the racks back in the oven and dehydrate jerky until dry, darker in color, and, when bent, it gives way before breaking but doesnt snap, about 2 hours.
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11
For chewier jerky, dry an additional 1/2 hour.
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12
Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.
