Paleo 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 flavor without any of the sketchy additives hiding in most store-bought bags. Coconut aminos stand in for soy sauce, keeping the whole recipe grain-free and gluten-free while still delivering that deep, savory backbone you want in a good jerky. A touch of raw honey, apple cider vinegar, fresh ginger, and Ceylon cinnamon round out the marinade with warmth and just enough sweetness to balance the garlic. The overnight soak is where the magic happens — those thin turkey strips absorb every bit of that complex, aromatic brine before they ever see the oven. Low-and-slow drying at 175°F pulls out the moisture gradually, giving you that satisfying chew and a safe internal temp without turning the meat brittle. It's the kind of high-protein snack that travels well, keeps well, and disappears fast — whether you're packing it for a hike, a road trip, or just trying to get through the afternoon without raiding the pantry.

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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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