Macadamia Free Honey-Garlic Turkey Jerky
Homemade jerky hits differently when you know exactly what went into it, and this honey-garlic version delivers serious flavor without any of the mystery ingredients lurking in store-bought bags. Lean turkey breast gets sliced thin and soaked overnight in a marinade built on coconut aminos, raw honey, apple cider vinegar, fresh garlic, and ginger — plus a warm undercurrent of Ceylon cinnamon and turmeric that makes every strip taste a little more interesting than your average snack. The long marinade time does the heavy lifting, so by the time the strips hit the oven rack, they're already deeply seasoned and ready to transform into something genuinely craveable. Low-and-slow oven drying at 175°F gives you that satisfying chew without a dehydrator, and the wire rack setup ensures even airflow so every piece dries consistently. A quick temperature check on the thickest strip guarantees food safety without guesswork. Once cooled, the jerky keeps in the fridge for up to a week or the freezer for two months, making it a brilliant batch-cook project for road trips, gym bags, or just snacking through the 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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