Slice the turkey breast into thin strips, about 1/8 inch thick. For easier slicing, partially freeze the turkey beforehand.
In a mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, honey, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes.
Add the turkey slices to the marinade, ensuring they are fully coated. Cover and refrigerate for 2-24 hours to allow the flavors to infuse.
Preheat your dehydrator or oven to 160°F (70°C).
Arrange the turkey slices in a single layer on the dehydrator trays or a baking rack placed over a lined baking sheet.
Dry the turkey for 3-4 hours, checking periodically. The jerky is ready when it’s firm, slightly chewy, and no longer moist.
Let the jerky cool completely before storing it in an airtight container or vacuum-sealed bag.