Celery 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 without a single questionable ingredient. The marinade leans on coconut aminos for that deep, savory backbone, while honey, apple cider vinegar, fresh garlic, and grated ginger bring sweetness, tang, and a gentle kick that builds with every bite. A pinch of turmeric and Ceylon cinnamon round things out in the most unexpected, warming way. Celery and celery seed show up in a surprising number of store-bought jerky seasonings and cured meat products, so making your own is the cleanest way to stay worry-free without sacrificing any of the snackability. The technique is straightforward — a long overnight marinade does the heavy lifting, and a low, slow oven does the rest. Slicing the turkey while it's partially frozen gives you those clean, even strips that dry beautifully and have that satisfying, chewy-but-not-tough texture jerky fans live for. Make a batch on the weekend and you'll have a protein-packed snack ready to grab all week long.

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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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