Preheat your oven to 170°F. While it heats, place the ground turkey in a bowl and sprinkle the turmeric powder evenly over it. Mix gently with your hands until the turmeric is fully incorporated and the color is consistent throughout—this keeps the seasoning from clumping and ensures even distribution.

On a clean surface or parchment paper, form the turmeric-seasoned turkey mixture from Step 1 into thin, even strips about 1/4 inch thick—think of the thickness of a pencil. I find it helps to slightly dampen your hands to prevent sticking. Arrange the strips on a parchment-lined baking sheet, spacing them about 1/2 inch apart so heat can circulate evenly around each piece.

Place the baking sheet in the preheated 170°F oven and bake for 2 hours. After 2 hours, carefully flip each strip over to ensure even drying on both sides. Continue baking for another 30 minutes to 1 hour until the jerky is completely dried through and has no moisture when bent—it should be firm and slightly brittle but not hard.

Remove the baking sheet from the oven and let the jerky cool completely at room temperature for at least 30 minutes—this allows it to firm up fully. I like to let mine cool on the baking sheet undisturbed so the pieces stay together better. Once cooled, cut or break the jerky into small, bite-sized pieces appropriate for your dog's size.