Carrageenan Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky hits differently when it's built on a marinade this thoughtful — apple juice and coconut aminos bring a subtle sweet-savory depth, while fresh rosemary, ginger, and a touch of turmeric give every strip a bright, aromatic kick. Store-bought jerky is one of those snacks where the ingredient label almost always has a surprise lurking in it, and carrageenan is a common culprit hiding in processed meat products and marinades. Making it yourself means you control every single ingredient from start to finish, and this recipe keeps things clean without sacrificing any of the bold flavor you want from a great jerky. The technique is straightforward — a long overnight marinade does the heavy lifting, and a low, slow oven does the rest. Partially freezing the turkey breast before slicing is a small but genuinely useful trick that makes getting those thin, even strips much easier. The result is chewy, deeply savory, and just a little sweet, with the rosemary coming through in the best possible way. It stores well in the fridge or freezer, so making a full batch is absolutely worth the effort.
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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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