Mustard Free Ginger & Coconut Aminos Turkey Jerky
Homemade turkey jerky hits differently when the marinade is this good — warm ginger, earthy turmeric, a whisper of Ceylon cinnamon, and the deep savory richness of coconut aminos all working together in every chewy strip. Store-bought jerky is a minefield for anyone avoiding mustard, since it hides in spice blends, marinades, and "natural flavors" with frustrating regularity. Building the marinade from scratch here means you know exactly what's in it, and nothing on this ingredient list will catch you off guard. The trick of partially freezing the turkey breast before slicing is a small step that makes a real difference — clean, even cuts that dry uniformly in the oven. A long overnight soak lets those bold flavors penetrate all the way through, so the finished jerky tastes complex rather than just salty. Low and slow in the oven at 175°F does the work without any special equipment, and the wire rack setup ensures airflow on all sides for that satisfying, properly dried texture. Once cooled, it keeps in the fridge for up to a week or the freezer for two months — if it lasts that long.
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Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb turkey breast, boneless and skinless
For the marinade
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 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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