Citrus Bourbon Turkey Jerky Recipe

With the Fourth of July just around the corner, it is the perfect time to make a bold, American-inspired jerky recipe. For this citrus bourbon turkey jerky, the marinade brings together sweet orange juice, bright lemon, savory seasonings, and a smooth splash of bourbon.

I picked up a bottle of bourbon a couple of weeks ago to enjoy with friends, and it quickly seemed like a great ingredient for homemade jerky. Bourbon adds depth without taking over the entire recipe, and it pairs especially well with citrus and brown sugar.

Why bourbon for a Fourth of July jerky recipe? Bourbon has a strong connection to the United States because it can only be produced in America. If it is made anywhere else in the world, it cannot legally be labeled as bourbon. That makes it a fitting ingredient for a patriotic snack.

Slicing the Meat

This recipe was made with turkey breast, although the same marinade would also work well with beef. Start with lean turkey breast from your local grocery store.

Turkey breast is very lean, which makes it an excellent choice for turkey jerky. Slice the meat into ¼-inch strips and trim away any visible fat. Fat spoils faster than lean meat, so removing as much as possible will help the finished jerky last longer.

Try to keep every strip the same thickness so the jerky dries evenly. If the turkey is difficult to slice, wrap it in plastic wrap and partially freeze it for 1 to 2 hours. The firmer texture makes it much easier to cut clean, even strips.

Making the Marinade

This citrus bourbon marinade is simple to prepare and full of flavor. Bourbon is the standout ingredient, but orange juice, lemon juice, Worcestershire sauce, brown sugar, mustard, garlic powder, black pepper, and red pepper flakes all help build a balanced sweet, savory, and lightly spicy flavor.

Bourbon is part of American food and drink culture, making it a natural fit for a Fourth of July jerky recipe. In this marinade, it stays subtle and smooth, supporting the citrus rather than overpowering it.

Combine all marinade ingredients in a bowl or zip-top bag and mix well. Since there are no whole peppers or large ingredients in this recipe, there is no need to use a blender.

Related Page: Dozens of Great Tasting Jerky Recipes

Add the sliced turkey strips to the marinade and toss until every piece is evenly coated. Marinate the meat for 6 to 24 hours in the refrigerator. The longer it marinates, the stronger the flavor will be. Never marinate meat at room temperature; always keep it refrigerated to prevent spoilage.

Drying the Jerky

Once the turkey has finished marinating, drain off the excess liquid in a colander. This batch marinated for about 20 hours before drying. A longer marinating time gives the jerky a deeper citrus bourbon flavor.

Before placing the meat in a dehydrator, oven, or smoker, lay the strips on paper towels and pat them dry. Removing excess marinade helps speed up drying and keeps the finished jerky from becoming sticky.

If your dehydrator does not reach 165°F, preheat the meat in the oven to help kill potential bacteria.

For this batch, the turkey was preheated in the oven on a rack. It took about 20 minutes at 300°F for the strips to reach an internal temperature of 165°F. If the meat is placed directly on a pan, the heating time may be closer to 10 minutes. Preheating can make the jerky slightly firmer and less tender, but it is an important safety step when needed.

After preheating, place the turkey strips on dehydrator trays and dry them at 145°F. This batch dried for about 4 hours. Check the jerky occasionally by removing a piece, letting it cool to room temperature, and testing the texture.

You can also make this citrus bourbon turkey jerky in an oven or smoker. Drying time will vary depending on the method, the thickness of the strips, and how much moisture remains on the meat.

Related Page: Dehydrator Reviews

Testing When the Jerky Is Finished

Start checking the jerky around the 3 to 4 hour mark. Remove one piece from the dehydrator, oven, or smoker and allow it to cool for about 5 minutes before testing.

Properly dried jerky should bend and crack, but it should not snap completely in half. You should also see white fibers in the meat, especially when a piece is torn open.

If the jerky is not finished, continue drying and test again later. Most jerky made in a dehydrator or oven is finished within 4 to 6 hours, while jerky made in a smoker often takes 6 to 9 hours. If the meat was preheated in the oven first, the drying time may be shorter.

The finished jerky has a bright citrus flavor from the orange and lemon juice, with a gentle sweetness and a subtle bourbon finish. It is light, flavorful, and easy to enjoy, making it a great homemade jerky recipe for a Fourth of July party or any summer gathering.

Storing Jerky

To help homemade jerky last longer, store it in airtight containers after it has fully cooled. Curing salt can also help extend shelf life. Always keep an eye on texture, smell, and appearance, and refrigerate or freeze jerky if you want to store it longer.

Old Pro Tips:

Trim all visible fat from the meat before marinating for longer-lasting jerky.
Use curing salt or celery juice powder if you want to help extend shelf life.
Marinate closer to 24 hours for the most intense flavor.
Use your favorite bourbon to adjust the flavor of the jerky to your liking.

For more detailed jerky drying methods, use the dehydrator, smoker, or oven method that works best for your setup.