Cinnamon Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky is one of those snacks that feels almost too good to be true — chewy, savory, and packed with real flavor without any of the mystery ingredients hiding in store-bought bags. This version gets its depth from a marinade built around unsweetened apple juice, coconut aminos, apple cider vinegar, fresh rosemary, and a touch of ginger, creating something that's both bright and deeply savory at the same time. The golden warmth of turmeric rounds everything out without leaning on any warming spices that could be a problem for people avoiding cinnamon — a surprisingly common hidden ingredient in commercial jerky seasonings and spice blends. Chilling the turkey breast before slicing is a smart trick that makes getting those thin, even strips much easier, and the long overnight marinade means every piece is thoroughly flavored before it ever hits the oven. The low-and-slow oven method does all the heavy lifting, and flipping the strips halfway through ensures they dry evenly into that satisfying leathery chew. Once cooled, the jerky keeps well in the fridge for up to two weeks, making it a genuinely practical high-protein snack to have on hand 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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