Eosinophilic Esophagitis Friendly Lemon-Dill Turkey Jerky
Total time11 hr 20 min
Prep time20 min
Cook time3 hr
4.6(24)
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Learn more →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
- 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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