I took the time to try this and its great, the only thing I did different was adding crushed red peppers to it for some spice.

Turkey Jerky

1 pound boned and skinned turkey

breast or tenderloins

1 tablespoon salt

1/2 cup water

2 tablespoons firmly packed brown

sugar

2 cloves garlic, minced or pressed, or

1/4 teaspoon garlic powder

1/2 small onion, minced, or 1/2

teaspoon onion powder

1 teaspoon pepper

1/2 teaspoon liquid smoke

Nonstick cooking spray

Rinse meat and pat dry. Pull off and discard any fat and connective tissue. For easier slicing, freeze meat until it's firm but not hard. Cut into 1/2- to 1/2-inch-thick slices: cut breast piece with or across the grain, and tenderloins lengthwise.

In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid.

Depending upon drying method, evenly coat dehydrator racks (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 1 5-inch baking pan) with nonstick cooking spray.

Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks.

In a dehydrator, arrange trays as manufacturer directs and dry at 140 degrees until a cool piece of jerky (remove from the dehydrator and let stand about 5 minutes) cracks and breaks when bent; this should take 4 1/2 to 5 hours.

In an oven set at 150 degrees to 200 degrees, place pan on center rack; prop door open about 2 inches. Dry until a cool piece of jerky (see above) cracks and breaks when bent, 3 to 5 hours.

Let jerky cool on racks, then remove. Serve, or store in airtight containers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer. Makes about 7 ounces.

Per ounce : 88 cal. ; 15 g protein; 3 g carbo. ; 1g fat,- 40 mg chol.; 751 mg sodium.