Citrus 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 serious depth of flavor without a single drop of citrus anywhere in the mix. The marinade leans on coconut aminos for that savory, umami backbone, while honey brings gentle sweetness and apple cider vinegar adds just enough tang to balance everything out. Fresh garlic, grated ginger, turmeric, and a whisper of Ceylon cinnamon round it all out into something that smells incredible and tastes even better. So many store-bought jerkies sneak in citrus juice or citric acid as a preservative or flavor booster, which makes finding a safe option genuinely frustrating — this recipe sidesteps all of that entirely. 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 oven drying gives you that satisfying chew with just the right amount of bend, and the built-in temperature check makes sure every strip is fully safe to eat. Make a batch on the weekend and you've got 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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