Place turkey breast in the freezer 1-2 hours prior to slicing. This will help firm it up and make it easier to slice.
In a small bowl, whisk together marinade ingredients. Taste and adjust per preference.
Once chilled, remove turkey and slice into ⅛″ strips. Add turkey to marinade and toss well. Place in the fridge overnight, or for at least 12 hours, and mix occassionally to ensure an even coating of marinade.
Preheat oven to 175 degrees. Line two sheet pans with aluminum foil and place an oven-safe cooling rack on top of each pan.
Remove turkey pieces from marinade, allowing excess marinade to drip off, and place pieces onto cooling racks, careful to avoid overlap.
Bake for at least 3 hours (ensuring turkey is cooked through), flipping once, or until turkey has reached desired consistency. For a chewier, more classic jerky texture, you may choose to go closer to 4-4 ½ hours. Store in an airtight container, fridge recommended.