Anti Inflammatory Rosemary-Apple Turkey Jerky
Homemade turkey jerky is already a satisfying high-protein snack, but this version takes things a step further with a marinade built around ingredients that genuinely pull their weight. Coconut aminos replace soy sauce, keeping things gluten-free and lower in sodium, while fresh ginger, turmeric, and rosemary bring a warm, herbaceous depth that store-bought jerky simply cannot match. The unsweetened apple juice and a splash of apple cider vinegar add a subtle brightness that balances the savory notes without any added sugar. Each of those marinade ingredients has a reputation for supporting a less inflammatory lifestyle, so you're snacking with real intention here. The method is straightforward — a long overnight soak followed by a slow, low oven dry — and the result is chewy, deeply flavored strips that are genuinely hard to stop eating. It keeps well in the fridge for up to two weeks, making it an easy grab-and-go option for busy days when you need something clean and satisfying.
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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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