Mix the marinade: In a large bowl, stir together the soy sauce, Worcestershire, maple syrup, salt, pepper, smoked paprika, garlic powder, onion powder, red pepper flakes, coriander, liquid smoke, and apple cider vinegar until well combined.

Incorporate the turkey: Add the ground turkey and use your hands to gently mix until the seasonings are evenly distributed. Don’t overwork it. You want it well mixed but not pasty.

Chill to firm up: Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This helps flavors penetrate and makes the mixture easier to shape.

Prep your tools: If using a dehydrator, set it to 160°F (71°C). If using an oven, preheat to the same temperature and line two baking sheets with foil. Place wire racks on top for airflow. Lightly oil the racks to prevent sticking.

Shape the strips: Load the turkey mixture into a jerky gun fitted with a flat or round nozzle. Pipe strips about 1/4 inch thick. If you don’t have a jerky gun, press the mixture into a large zip-top bag, seal, and roll it flat to 1/4 inch. Cut the bag open and slice into strips with a knife or pizza wheel.

Arrange evenly: Lay the strips on dehydrator trays or the wire racks, leaving small gaps for airflow. Smooth any rough edges so they don’t dry too quickly.

Dry the jerky: Dehydrate at 160°F (71°C) for 3.5 to 6 hours, depending on thickness and humidity. In the oven, it may take 4 to 6 hours. Rotate trays halfway through for even drying.

Check for doneness: Jerky should be firm, dry to the touch, and bend without breaking, showing white fibers inside when torn. If moisture beads on the surface when bent, keep drying.

Heat treat for safety (if needed): For extra assurance, you can finish the jerky in a 275°F (135°C) oven for 10 minutes to ensure it reaches safe temps. This step is helpful if your dehydrator doesn’t reliably hold 160°F.

Cool completely: Let jerky cool on the racks. This helps it firm up and prevents condensation once stored.

Package properly: Pat off any surface oil with paper towels. Store in airtight containers or vacuum-sealed bags.