Beef Free Rosemary-Apple Turkey Jerky
Homemade jerky made with turkey is a genuinely satisfying alternative to the beef-based versions that dominate store shelves, and this recipe proves you're not missing a thing. The marinade is where the magic happens — apple juice and apple cider vinegar bring a subtle fruity tang, coconut aminos add that deep savory backbone, and fresh rosemary with grated ginger give every strip a bright, aromatic kick. A touch of turmeric rounds it all out with warmth and a gorgeous golden hue. Partially freezing the turkey before slicing is a smart trick that makes it easy to get those thin, even strips that dry consistently in the oven. The low-and-slow oven method means you don't need a dehydrator, just a wire rack and a little patience. Once cooled, the jerky is chewy, boldly flavored, and completely snackable — the kind of thing that disappears fast whether you're packing it for a hike or just reaching into the fridge between meals.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!