Artificial Food Coloring Free Rosemary-Apple Turkey Jerky
Store-bought jerky is one of those snacks that sounds simple but often hides a surprising list of additives — including dyes and colorings that have no business being in dried meat. This homemade version keeps things completely clean, relying on a marinade built from real, whole ingredients you can actually pronounce. Unsweetened apple juice and coconut aminos bring a savory-sweet depth, while fresh rosemary, ginger, and garlic layer in serious flavor without any shortcuts. A touch of turmeric gives the strips a warm, golden hue the natural way — no artificial color needed. The low-and-slow oven method does all the heavy lifting, transforming lean turkey breast into chewy, satisfying jerky over a few hours of mostly hands-off drying time. It's the kind of snack you can pack into a bag or lunchbox with total confidence about what's inside. Make a batch on the weekend and you'll have a protein-packed, dye-free snack ready to grab all week long.
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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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