Artificial Flavors Free Honey-Garlic Turkey Jerky
Store-bought jerky is one of those snacks where the ingredient list reads like a chemistry experiment — artificial smoke flavors, "natural flavors" that aren't so natural, and preservatives you can't pronounce. This version keeps things genuinely clean, building all of its bold, savory-sweet depth from real ingredients you can actually see and smell. Coconut aminos bring a rich umami base, honey adds a touch of sweetness, and fresh garlic, grated ginger, ground turmeric, and Ceylon cinnamon layer in warmth and complexity that no flavor packet could replicate. The overnight marinade does the heavy lifting, so by the time the strips hit the oven, the turkey is already packed with flavor. Low-and-slow drying at 175°F gives you that satisfying chew — bendy with just a slight crack on the surface — without any shortcuts or additives. It's the kind of snack you can toss in a bag for a hike, a road trip, or just an afternoon at your desk, knowing exactly what went into every strip. Make a batch on Sunday and you'll have a whole week of genuinely good snacking covered.
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Learn more →Ingredients
6 servings
For the jerky
- 1.5 lb turkey breast, trimmed of fat
For the marinade
- ¼ cup coconut aminos
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon
Instructions
- 1
Place the turkey breast in the freezer for 30–45 minutes until firm but not frozen solid — this makes slicing much easier. Using a sharp knife or mandoline, slice the turkey against the grain into strips about 1/8-inch (3mm) thick and no wider than 2 inches.
- 2
In a large zip-top bag or shallow dish, whisk together the coconut aminos, honey, apple cider vinegar, garlic, ginger, turmeric, salt, and Ceylon cinnamon until the honey is fully dissolved.
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