AIP Friendly Rosemary-Apple Turkey Jerky
Jerky is one of those snacks that seems impossible to find when you're navigating a strict elimination protocol — most store-bought options are loaded with soy, nightshade-based spices, or preservatives that are completely off the table. This version uses lean turkey breast marinated in a blend of unsweetened apple juice, coconut aminos, apple cider vinegar, fresh rosemary, ginger, and turmeric, so every ingredient earns its place. The overnight marinade does the heavy lifting, infusing the meat with a savory-sweet depth that makes these strips genuinely craveable rather than just "compliant." Slicing the turkey after a quick freeze and drying it low and slow in the oven gives you that satisfying chewy, leathery texture without a dehydrator. The batch makes 6 servings, so it's worth the hands-off oven time — you'll have a portable, protein-packed snack ready to grab all week. Store it in the fridge for up to two weeks or stash some in the freezer so you're never caught without a safe option on a busy day.
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Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb turkey breast, raw, trimmed of fat
For the marinade
- ⅓ cup unsweetened apple juice
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tsp fresh rosemary, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
Instructions
- 1
Place the turkey breast in the freezer for 30–45 minutes, until it is 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 large bowl, whisk together the apple juice, coconut aminos, apple cider vinegar, garlic, ginger, rosemary, salt, and turmeric until combined.
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