Clear for 30 minutes, drain and arrange one layer thick on a Teflon-coated cookie sheet. Place the jerky in a 325 degree oven for one hour. At this stage, the meat will be moist and ready to eat. For a drier product, reduce the oven temperature to 160 degrees and heat the meat until it reaches the desired dryness. Leave the oven door open slightly during this phase to aid moisture loss.
Turkey jerky is subject to rancidity, as are other smoked turkey products.
If you plan to store it for more than one week, freeze it. Turkey jerky is a convenient, tasty meat that may be used for snacks or regular meals. It is excellent for campers, hikers and hunters because it is cooked and has a shelf life of three days to three weeks, depending on environmental conditions. It may be eaten directly from the pack or used in hot dishes prepared over a camp fire. Reviewed by P. Kendall, Cooperative Extension specialist and professor, food science and human nutrition.