The trick to cooking jerky in a relatively shorter amount of time has to do with how thin the meat is cut. Cut the strips very thin the first time this recipe is prepared. It will cook in less than a day. You can make thicker jerky; it will just take longer to cook.
Place turkey strips in a plastic container with a tight-fitting lid.
Combine the sugar, salt, 1½ tablespoons seasoned pepper, garlic salt, red pepper flakes, liquid smoke, Worcestershire sauce, and water. Pour over turkey. Cover and refrigerate a day and a half (about 36 hours). Turn the container to mix the marinade several times.
When ready to cook, preheat oven to 150°F.
Remove turkey from marinade (discard marinade) and pat dry. Place on parchment-paper-lined baking trays and sprinkle with the remaining 1½ tablespoons seasoned pepper. Loosely crumple some aluminum foil and place on oven racks. Set baking trays on foil. Bake for 10 to 20 hours or more, rotating baking trays every 6 hours.
There are myriad ways to prepare jerky, from baking in the sun or oven to smoking it hot or cold. The trick is to get the moisture out of the meat so that it stores at room temperature in plastic bags or glass jars for many months. Jerky is lightweight and high in protein and was popular with the early settlers. Today it's popular with hikers and backpackers.
Yields 8 to 10 dozen strips
1 whole turkey breast, cut into very thin strips
4 tablespoons sugar
3 tablespoons seasoned salt
3 tablespoons seasoned pepper, divided
1 tablespoon garlic salt
1 teaspoon red pepper flakes
2 tablespoons liquid smoke, hickory flavored
2 tablespoons Worcestershire sauce
1 cup water