2 tablespoons kosher salt
1 tablespoon brown sugar
1 teaspoon peeled and chopped fresh ginger
1/2 teaspoon freshly ground black pepper
2 cloves garlic, crushed
2 tablespoons light soy sauce
1 1/2 cups pineapple juice
1 pound boneless turkey breast, cut into long, thin strips about 1/4 inch wide
In a bowl, combine all the ingredients except the turkey and mix well. Add the turkey strips and turn them to coat evenly. Place the turkey strips and marinade in a large, zippered plastic bag, press out any air from the bag, and seal closed. Refrigerate for 24 hours, picking up the bag once or twice during that time to redistribute the marinade.
Preheat the oven to 250°F.
Remove the turkey strips from the marinade, drain well, and lay them on a wire rack placed on top of a baking sheet lined with aluminum foil. Bake the strips, turning once, until brown and leathery, 3 1/2 to 4 hours. Let cool completely, then place in a zippered plastic bag or tightly capped jar. Store in the refrigerator for up to 3 weeks.
Makes about 16 strips