Chestnut Free Honey-Garlic Turkey Jerky
Homemade turkey jerky hits differently than anything you'll find in a gas station rack, and this version is genuinely hard to stop eating. The marinade layers coconut aminos, honey, apple cider vinegar, fresh garlic, ginger, turmeric, and a whisper of Ceylon cinnamon into something that's savory, slightly sweet, and just a little warm on the back end. Chestnut-based ingredients and extracts sometimes sneak into store-bought jerky seasonings and specialty snack blends, so making your own from scratch puts you fully in control of every single thing going into the bag. The overnight marinade does the heavy lifting, and the low-and-slow oven method means you don't need a dehydrator to get that satisfying, chewy pull. Partially freezing the turkey breast before slicing is a small trick that makes a real difference — you get clean, even strips that dry uniformly and look like they came from a proper smokehouse. Once cooled, the jerky keeps in the fridge for up to a week or can be frozen for up to two months, so it's worth making a full batch while you're at it.
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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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