Once you’ve procured some good turkey breast, the first step is to cut it into very thin slices. There’s no danger of cutting them too thin, so just get a nice sharp knife and cut the pieces as thinly as you can. It’s best to keep them as even in thickness as possible to help them dehydrate at the same rate.
The second step is to sprinkle the turkey strips with a little salt and pepper. Salt and pepper the turkey just a little more than you would any other food that you were about to eat. The purpose of the salt and pepper is simply to bring out the natural flavor of the turkey, not to mummify it!
The third and final step is to skewer the strips of seasoned turkey with your kabob skewers (or wooden chop sticks) and hang the skewers from the upper rack of your oven. Just make sure than the strips are spaced out well to allow the strips to evenly dehydrate. Turn your oven on to 200 ºF, but don’t quite close your oven door. It works well to stick a nice big wooden spoon or other similar object in the door of the oven to allow just an inch or so opening for the humidity to escape from the oven as the turkey dehydrates.
Check on it periodically. At 200 ºF, with the oven slightly cracked open, it may take anywhere from 6 to 10 hours. This depends entirely on the thickness of your turkey strips and your particular oven, so it could be slightly shorter or longer depending on those factors. When the strips are completely hard to the touch with no hint of soft raw meat texture, your jerky’s done! It’s best to keep it in zip-top bags in the freezer, especially if you don’t think you’ll eat it all within a week or so.