Turkey and Pumpkin Dehydrated Dog Treats

Turkey and pumpkin dehydrated dog treats use just two ingredients: lean ground turkey and plain pumpkin purée. A jerky gun makes it easier to shape even strips, which can be broken into smaller pieces after drying.

Cook the shaped mixture to a measured internal temperature of 165°F (74°C) before dehydrating. Setting a dehydrator to 165°F does not establish that the turkey reaches that temperature before moisture is lost.

Ingredients

• 3 lb lean ground turkey, approximately 1.36 kg
• 32 oz plain pumpkin purée by weight, approximately 907 g — 100% pumpkin, not pumpkin pie filling

Check the labels for plain, unseasoned ingredients. Measure the pumpkin rather than assuming one can contains 32 oz. No salt, spices, oil or jerky seasoning mix is needed.

Prepare and shape the mixture

1. Mix thoroughly

Keep the turkey refrigerated until ready to use. Combine it with the pumpkin in a large bowl, using a sturdy spoon or a stand mixer on low speed. Scrape down the bowl with the machine stopped and mix until no streaks of pumpkin or clumps of turkey remain.

The mixture should hold a piped strip. Pumpkin moisture varies between products. If the mixture is difficult to handle, chill it briefly; do not add unmeasured flour or other ingredients. Work in batches, keeping unused mixture in the refrigerator.

2. Pipe thin, even strips

Load a clean jerky gun and use a flat-strip nozzle. For the cooking step, pipe onto oven-safe baking parchment on a rimmed metal baking sheet, leaving gaps between strips. Keep their thickness as consistent as possible and avoid thick blobs at the ends.

The original photos show piping directly onto dehydrator trays. This revised method uses a separate cooking step first. Do not put plastic dehydrator trays into an oven.

Cook before dehydrating

Preheat the oven to 350°F (175°C). Bake the shaped strips until the thickest parts reach 165°F (74°C), measured with a suitable thin-probe food thermometer. Insert the probe from the side where practical and check pieces from different parts of the tray.

No tested baking time was supplied for this mixture, so use temperature rather than a fixed number of minutes. This cooking step is added to the original recipe. It must be completed before drying; colour and surface firmness cannot confirm that ground turkey is cooked through.

Transfer and dry

Using clean utensils, move the cooked strips to clean dehydrator trays in a single layer with space around each piece. Transfer carefully while they are still warm. Follow the appliance instructions for approved liners and airflow, and clean the jerky gun and surfaces that contacted raw turkey.

The supplied drying setting is 165°F (74°C), with an approximate six-to-ten-hour range. After the separate cooking step, follow your dehydrator’s directions for cooked poultry. The original timing has not been kitchen-tested for this revised method and may change with strip thickness, moisture and tray load.

Check before the end of the range and rotate trays only as recommended by the manufacturer. Let a sample cool, then break it open: it should be dry throughout without a soft, moist center. Continue drying unfinished strips. A dry texture does not establish shelf stability.

Cool and store

Cool the finished treats on a clean rack, then pack promptly once cool. Break or cut them into pieces appropriate for your dog. Avoid sealing warm treats, which can trap condensation.

Store in an airtight container in the refrigerator at 40°F (4°C) or below for up to four days. Freeze extra portions promptly for two to three months for best quality. Label each portion with the preparation date and thaw in the refrigerator.

Do not assume these treats are suitable for cupboard storage because they feel dry. Their final moisture content and shelf life have not been measured. Keep only a small portion out for serving and discard any treats with mould or an uncertain storage history.

Serving and portions

Offer these as occasional treats alongside a complete diet. All treats and extras together should generally provide no more than about 10% of your dog’s daily calories. There is no verified calorie figure per piece for this batch: the turkey’s fat percentage, finished weight and piece size affect the estimate.

Start with a small piece and supervise eating. Break long strips into manageable pieces, and choose a softer treat if your dog struggles with firm dried food. These treats are not a complete meal.