In a medium bowl, combine the soy sauce, finely ground pecans, thyme, sage, pepper, and garlic powder. Stir until well blended into a paste-like consistency. The applesauce will be added next, so don't add it yet. This allows the dry spices to distribute evenly before introducing the wet ingredient.

Add the applesauce to the seasoning mixture from Step 1 and stir until smooth. In a separate large bowl, add the ground turkey and pour the entire seasoning-applesauce mixture over it. Using your hands or a sturdy spoon, mix thoroughly until the meat is evenly coated and the mixture becomes sticky and cohesive—this ensures consistent flavor throughout. I like to use my hands for this because you can really feel when everything is evenly distributed, which prevents dry spots in the finished jerky.

Preheat your oven to 170°F and line a baking sheet with parchment paper. This low temperature is crucial for drying the jerky evenly without cooking it too quickly, which would seal the outside before the inside dries properly.

Place the turkey mixture from Step 2 between two sheets of parchment paper. Using a rolling pin or the bottom of a measuring cup, gently press and roll the mixture into an even 10-inch square, about 1/4-inch thick. Remove the top sheet of parchment and use a sharp knife to cut the pressed meat into 10 bars of equal size. Transfer the parchment with the bars to your prepared baking sheet.

Bake the jerky bars at 170°F for 5 hours. The low heat will slowly draw moisture from the meat while the ground turkey binds together into a chewy texture. After 5 hours, carefully flip each bar (they should hold together well at this point) and return to the oven for 1 more hour. I recommend flipping them gently so they don't break apart—the applesauce and ground meat create a delicate structure at this stage.

Remove the jerky from the oven and let the bars cool completely on the baking sheet at room temperature for at least 15-20 minutes. Once cooled, they'll firm up and become fully chewy. Store in an airtight container at room temperature for up to one week, or in the refrigerator for longer storage.