Partially freeze the turkey: Place the turkey in the freezer for 30–45 minutes. Slightly firm meat is much easier to slice thinly and evenly.

Slice evenly: Using a sharp knife, slice the turkey into 1/8–1/4-inch thick strips. For chewier jerky, cut with the grain; for more tender, cut against the grain.

Make the marinade: In a bowl, whisk soy sauce, Worcestershire, maple syrup, vinegar, liquid smoke (if using), onion powder, garlic powder, smoked paprika, black pepper, and red pepper flakes.

Marinate thoroughly: Add the turkey strips to a zip-top bag or shallow container. Pour in the marinade, press out air, and seal. Refrigerate for at least 6 hours, ideally 12–18 hours, turning once or twice for even coverage.

Drain and pat dry: Remove turkey from the marinade and pat the strips dry with paper towels. Dry surfaces equal better drying and texture in the air fryer.

Preheat the air fryer: Set to 180°F–200°F (82°C–93°C) if your air fryer goes that low. If not, use the lowest setting available. Let it preheat for 3–5 minutes.

Arrange the strips: Place turkey in a single layer in the basket or on racks, leaving space between pieces. Use parchment with holes or a light coat of oil on the grate to prevent sticking.

Air fry low and slow: Cook at 180°F–200°F for 2–3 hours, flipping every 30–45 minutes and rotating racks if your air fryer has tiers. Time varies by thickness, moisture, and your machine’s airflow.

Check for doneness: Jerky is ready when it’s dry to the touch, deepened in color, and bends without snapping. It should crack slightly along the surface when folded but not break cleanly.

Cool completely: Let the jerky cool on racks for 30–60 minutes. Cooling helps it finish drying and sets the texture.

Condition the jerky (recommended): Place cooled jerky loosely in a jar or container for 24 hours, shaking once or twice. If any condensation appears, return jerky to the air fryer for 15–30 minutes more at low temp.