Brazil Nut Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky hits differently than anything you'll find in a gas station rack, and this version layers in some genuinely exciting flavors. Apple juice and apple cider vinegar bring a subtle fruity brightness, while coconut aminos add that savory, umami-rich depth you'd expect from a great marinade. Fresh rosemary and grated ginger push it firmly into "why haven't I been making this at home?" territory. The overnight marinade does most of the heavy lifting, so by the time you're ready to dry the strips, the turkey has soaked up every bit of that fragrant, golden-hued mixture. A low-and-slow oven method means you don't need a dehydrator — just a wire rack, a baking sheet, and a little patience. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can snack without scanning labels for hidden additives or shared-facility warnings. It's a genuinely clean, protein-packed snack that's just as good tucked into a lunchbox as it is straight off the rack.
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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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