Cashew Free Honey-Garlic Turkey Jerky

Total time11 hr 20 min

Prep time20 min

Cook time3 hr

4.8

(25)

Homemade jerky hits differently when you know exactly what went into it, and this honey-garlic version delivers bold, layered flavor from a marinade built around coconut aminos, fresh garlic, ginger, and a whisper of Ceylon cinnamon. The overnight soak does serious work, pushing every bit of that sweet-savory goodness deep into the turkey before it ever sees the oven. Store-bought jerky can be a minefield of unexpected additives and shared-facility warnings, so making your own means you control every single ingredient from start to finish. The low-and-slow oven method at 175°F is forgiving and reliable — no dehydrator required, just a wire rack, a baking sheet, and a little patience. Patting the strips dry before they go in and flipping halfway through are the small moves that make the difference between chewy perfection and uneven results. Once cooled, the jerky keeps in the fridge for up to a week or in the freezer for two months, so a single batch can fuel snacking for a long time. It's the kind of high-protein, pack-and-go snack that earns a permanent spot in your rotation.

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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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