AIP Friendly Lemon-Dill Turkey Jerky

Total time11 hr 20 min

Prep time20 min

Cook time3 hr

4.6

(24)

Homemade jerky is one of those snacks that feels almost impossible to find ready-made when you're avoiding grains, nightshades, legumes, and the long list of additives that show up in nearly every commercial bag. This version skips all of that, leaning on coconut aminos instead of soy sauce and building bold, layered flavor from fresh lemon, dill, garlic, ginger, and turmeric — every single ingredient earns its place. The turkey breast marinates overnight, which means the prep is mostly hands-off, and the low-and-slow oven method does the heavy lifting while you go about your day. What comes out is deeply savory, a little bright from the citrus, and satisfying in a way that genuinely holds up against anything you'd find at a specialty store. It makes six servings, so it's worth batching for the week — store it in the fridge for up to seven days or freeze it for up to two months and you'll always have a clean, protein-packed snack within reach.

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Ingredients

6 servings

For the jerky

1 ½ lb turkey breast, raw, trimmed of fat

For the marinade

3 tbsp coconut aminos
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 1 large lemon)
3 tbsp fresh dill, finely chopped
Ingredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp fine sea salt
1 tbsp olive oil

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, slice the turkey against the grain into strips about 1/8 to 1/4 inch thick.
2
In a zip-top bag or shallow dish, whisk together the coconut aminos, lemon juice, lemon zest, fresh dill, garlic, ginger, turmeric, salt, and olive oil until combined.

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