Homemade turkey jerky hits differently when you know exactly what went into it — no mystery preservatives, no citric acid used as a hidden shelf-life extender, just clean, real ingredients you can actually pronounce. Store-bought jerky is one of the trickiest snacks to navigate when avoiding citric acid, since it shows up constantly as a preservative or flavor enhancer in commercial versions. Here, coconut aminos bring that deep, savory backbone while fresh ginger, garlic, and a touch of Ceylon cinnamon layer in warmth and complexity that makes every strip genuinely interesting. A long overnight marinade means the turkey absorbs all of that flavor before it ever hits the oven, and the low-and-slow drying process at 175°F coaxes out that satisfying chewy texture without any shortcuts. Flipping the strips halfway through ensures even drying, and checking for an internal temperature of 165°F keeps things both safe and properly finished. The result is deeply browned, boldly spiced jerky that holds up well in the fridge for a week or the freezer for two months — perfect for meal prepping snacks you can actually trust.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Place the turkey breast in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, cut the turkey against the grain into strips about 1/4 inch thick and 1 inch wide.
In a large bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, minced garlic, turmeric, Ceylon cinnamon, salt, and honey until combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_9dfa49f5-7a1e-43c3-b248-d724e9a51d78.png)
