Partially freeze the turkey: Place the turkey breast in the freezer for 45–60 minutes until firm at the edges. This makes it much easier to slice thin and even.

Mix the marinade: In a bowl, whisk soy sauce, Worcestershire, honey, apple cider vinegar, liquid smoke, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, and salt.

Slice the turkey: Using a sharp knife, cut the turkey against the grain into 1/8- to 1/4-inch slices. Thinner slices dry faster and get chewier; thicker slices are meatier.

Marinate: Add slices to a zip-top bag or shallow dish and pour in the marinade. Press out air, seal, and refrigerate at least 4 hours, preferably overnight for deeper flavor.

Drain and pat dry: Remove turkey from the marinade and lay pieces on paper towels. Pat thoroughly to remove excess moisture. This step speeds drying and improves texture.

Preheat the air fryer: Set to 180–200°F (82–93°C) if your air fryer goes that low. If not, use the lowest setting available and plan to check more often.

Arrange the slices: Lightly spray the basket or racks. Lay turkey pieces in a single layer without overlap. Work in batches if needed.

Air fry low and slow: Cook for 2 to 3 hours total at 180–200°F, flipping every 30 minutes and rotating racks if your air fryer has them. If your unit’s lowest temp is 250°F, start with 60–90 minutes and check every 15 minutes after.

Check for doneness: Jerky is done when it’s firm, dry to the touch, and bends without snapping. It should not feel sticky or wet. Thicker slices may need more time.

Heat-safety step (optional but smart): For extra food safety, you can briefly finish the jerky at 275°F (135°C) for 10 minutes to ensure the internal temperature hits 165°F at some point during drying.

Cool completely: Let the jerky cool on a rack. Cooling drives off surface moisture and helps the texture set.

Store: Transfer to an airtight container or vacuum-seal for longer storage.