We always stock up on turkeys this time of year. At $7.00 a bird it would be silly not to. We ended up having our regular Thanksgiving feast and then the next day another turkey went into the oven. It seemed like a good idea at the time but as we started eating through the second bird, my family began to show some signs of~ "Enough already"(kindly of course). Oh, dear. Whatever were we to do with all of these scrumptious leftover white and dark pieces of heaven?
Making jerky was our first thought but reading about how turkey can come out somewhat more brittle than beef, we decided to dehy it. Oh what fun!
This works well with chicken and turkey, but you will not want to use goose or duck or any other bird that has a lot of fat or prepares as greasy. Fully cook the turkey. Allow it to cool and remove skin and any extra fat.
The recipe said to cut the turkey into cubes measuring 1/2 an inch. That did not work out for me at all. I cubed what I could, but there was also a lot of shredded and extra falling pieces that ended up on the tray.
Layer turkey meat in a single layer on lined dehydrator trays. Set temperature at 155 degrees for 4 hours and then lower to 130 degrees for the rest of the drying time. The pieces should be hard and dehydrated all the way through.
(***Remember, I can not direct you as to the full length of dehydrating. It all depends on your machine and your situation.)
To use your dehydrated turkey pieces: add 1 cup of boiling water to 1 cup of turkey.
Use in soups, stews, and anywhere else you would use turkey!
Good luck and keep dehydrating!!!
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