Has anyone else tried dehydrating ground turkey meat, like you would hamburger? If so, how did it work?

Hi, I haven't done the ground turkey but have done Chicken.
I take boneless skinless chicken breasts and boil them for 15-30 minutes. Once done, I'll let them cool some and cut/slice/rip/tear them up to desired size (for me, generally 1/4 inch pcs area) and if desired slightly salt them and throw them onto dehydrator. The results are in "MY" opinion, pretty good. I use it in stews generally. My recipe is Dehydrated chicken, Dehydrated frozen peas, carrots, green beans and dehyrdrated boiled, cubed potatoes along with a little margarine, salt pepper, flour and chicken boilion or a powder soup base.
Bart

Ground turkey dehydrates and rehydrates exactly like ground beef.

After cooking, is it necessary to add salt for a cure when dehydrating both the turkey and ground beef? We just started experimenting with the dehydrator and wanted to try a few things out.

It is not necessary to add salt, just remove as much of the fat before hand as possible.

That's what I've heard, get ALL the fat off it's the fat that goes rancid. My brother in law dehydrates ground beef, he rinses it in very hot water after cooking and before dehydrating (to get the fat out) I would think ground turkey would work the same.