Mix liquid smoke, Tabasco sauce, soy sauce, mesquite flavoring, Worcestershire sauce, onion powder, kosher salt and garlic powder together in a big-size zip-top bag.
Put the turkey strips into the mixture, seal the bag and coat meat well by squishing. Open the bag and squeeze out air; seal the bag and place in a refrigerator to marinate for 12 to 24 hours.
Separate turkey strips from marinade and use a paper towel to dry off extra liquid from meat.
Set the turkey strips in a layer without overlapping on the dehydrator racks. Place in a dehydrator and dry 135°F (57°C) for 6 to 12 hours until it becomes chewy and leathery. It shouldn't be too crispy to break apart when bent.
