Low Fiber Ginger & Coconut Aminos Turkey Jerky

Total time12 hr 20 min

Prep time20 min

Cook time4 hr

Low Fiber Ginger & Coconut Aminos Turkey Jerky

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Ingredients

6 servings

For the jerky

1 ½ lb turkey breast, boneless and skinless

For the marinade

⅓ cup coconut aminos
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
See all
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
2 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
Ingredient note
Low residue diets limit fibrous roots and whole spices. Only about 1/2 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
2 cloves garlic, minced
1 tsp ground turmeric
½ tsp ceylon cinnamon
1 tsp fine sea salt
1 tsp honey

Instructions

1
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.
2
In a large bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, minced garlic, turmeric, Ceylon cinnamon, salt, and honey until combined.

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