Low Fiber Lemon-Dill Turkey Jerky
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp fresh lemon juice
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 teaspoon of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- 1 tbsp lemon zest (from about 1 large lemon)
Ingredient noteLow residue diets limit citrus peel because of its fiber. The recipe uses only about 1/2 teaspoon of finely grated lemon zest per serving, so it is likely Low Residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- 3 tbsp fresh dill, finely chopped
Ingredient noteLow residue diets limit leafy greens and raw herbs. The dill here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid dill, please tap it and change its rating to Red.
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Ingredient noteLow residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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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