I got a gobbler this year, and though I've just skinned 'em and kept the breast meat in the past, this time I kept the thighs and drumsticks too.

A couple of people told me the thighs and drumsticks will be too tough, but I'm thinking if they are I'll make turkey jerky out of them. Oughta be good.

I'm planning to slice the meat thin by cutting across the grain. Then just like with deer jerky I'll mix up a marinade, soak the strips about 24 hours in the 'fridge, and dry them in a dehydrator. That'll make short strips of course - the ones cut crossways from drumstick meat.

Has anybody here made turkey jerky? Any suggestions?