Chicken Free Rosemary-Apple Turkey Jerky
Homemade jerky made with turkey is a genuinely satisfying snack, and this version brings some seriously good flavor to the table. The marinade combines unsweetened apple juice and coconut aminos for a sweet-savory base, then layers in fresh rosemary, ginger, garlic, and a touch of turmeric for depth that store-bought bags simply can't match. Chilling the turkey breast before slicing is a smart trick that makes getting those thin, even strips much easier — and even strips mean even drying. After a long soak in the marinade and a slow oven dry, you end up with chewy, aromatic jerky that's packed with flavor in every bite. Because the ingredient list is straightforward and built entirely around turkey, this is a great go-to for anyone steering clear of poultry that isn't chicken. It stores well in the fridge for up to two weeks or the freezer for up to two months, so making a big 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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