Dehydrated salted meat is a food product highly appreciated in Brazil and all over the world. The turkey neck meat, on the other hand, has its consumption limited to local dishes. It is believed that the turkey neck meat can be positively explored by the application of dry salting, which is a process that provides the meat with singular color and texture, as well as physicochemical properties specific of dehydrated meat products, such as pH and water activity. In this paper, the influence of the dry salting process on physicochemical characteristics of dehydrated turkey neck meat was evaluated. Standardized rectangular cuts of boneless turkey neck meat were placed over a layer of coarse salt with thickness of 5 mm for 96 h at 15°C. The parameters analyzed throughout the process (0, 2, 4, 6, 12, 24, 48, 72 e 96 h) were color (L*, a*, b* and ΔE), texture, pH and Aw. The luminosity (L*) and red color intensity (a*) values decreased substantially during the process, indicating a browning of the meat, which was also revealed by the increase on total color difference (from 7.32 to 13.38), meanwhile b* values did not presented significant variation. The hardness of the meat increased with the dehydration (87.59 N to 163.18 N). The pH of the meat after 96 h of treatment (6.11) decreased significantly when compared to the initial pH (6.40). The water activity lowered from 0.990 to 0.790, which express the salt gain during the process. Therefore, the Aw could be assigned as a monitoring parameter for the period of dry salting. The final product from the dry salting process presented physicochemical characteristics similar to a jerky meat. This result enables the transformation of a sub product in a meat product with high potential application in the development of new products.