Gluten Free Honey-Garlic Turkey Jerky
Chewy, savory, and laced with a sweet garlic kick, this homemade turkey jerky is the kind of snack that disappears fast. The marinade is built around coconut aminos instead of soy sauce, which is the move that keeps this completely free of gluten without sacrificing any of that deep, umami-rich flavor. Honey and apple cider vinegar balance the savory notes, while fresh garlic, ginger, turmeric, and a touch of Ceylon cinnamon layer in a warmth that store-bought jerky rarely comes close to. Slicing the turkey after a quick freeze makes the prep surprisingly easy, and the long overnight marinade does all the heavy lifting on flavor. A slow oven dry at 175°F pulls out the moisture gradually, giving you that perfect bend-without-snap texture that real jerky lovers are after. It's a great high-protein snack for road trips, lunchboxes, or just keeping something satisfying on hand all week.
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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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