After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze. around 30 minutes
When the turkey is partially frozen, slice & carve it thinly against the grain.
Carefully combine the rest of the ingredients detailed in the recipe in a bowl, stirring well.
Add the turkey slices, and stir to cover all the turkey slices in marinade.
Cover tightly and refrigerate overnight.
When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer.
Preheat the oven to 150 degrees.
Drain the turkey slices from the marinade.
Pat the turkey slices dry with paper towels.
Lay the slices of turkey directly across your oven racks.
Prop the oven door open with a wooden spoon to allow moisture to escape.
Continue to cook the turkey this way for 3-6 hours.
After 3 hours, test a piece by allowing it to cool, and then bending it. If there is any moisture present, continue to dry longer, checking ever so often.
