Macadamia Free Ginger & Coconut Aminos Turkey Jerky
Homemade turkey jerky hits differently when the marinade is this good ā warm ginger, earthy turmeric, a whisper of Ceylon cinnamon, and just enough honey to balance the tang of apple cider vinegar. Coconut aminos bring that deep, savory backbone you want in a jerky without any soy, and every strip soaks it all up during a long overnight marinade. The oven-drying method is low and slow at 175Ā°F, giving you full control over texture and food safety in a way that store-bought snacks simply can't match. Partially freezing the turkey breast before slicing is a smart little trick that makes clean, even cuts genuinely easy, even if you're not a seasoned home cook. Flipping the strips halfway through ensures both sides dry evenly, and pulling them when they bend without snapping means you land in that perfect chewy-but-not-tough sweet spot. There are no nuts of any kind in this recipe ā just clean, whole-food ingredients that you can verify yourself from start to finish. Batch a big tray on the weekend and you've got a protein-packed snack ready to grab all week long.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb turkey breast, boneless and skinless
For the marinade
- ā cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ceylon cinnamon
- 1 tsp fine sea salt
- 1 tsp honey
Instructions
- 1
Place the turkey breast in the freezer for 30ā45 minutes, until it is firm but not frozen solid ā 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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