High Fructose Corn Syrup Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky hits differently when you know exactly what went into it — and this version is genuinely worth the overnight wait. Store-bought jerky is one of the sneakiest places high fructose corn syrup hides, tucked into marinades and flavor coatings alongside a long list of additives you didn't ask for. Here, the sweetness comes entirely from unsweetened apple juice, and the depth comes from coconut aminos, apple cider vinegar, fresh rosemary, garlic, and a touch of ginger and turmeric — real ingredients with real flavor. The marinade is bright and herby with a subtle warmth, and after a long, slow oven dry, the turkey strips come out satisfyingly chewy and deeply savory. Chilling the breast before slicing is a smart trick that makes getting those thin, even strips much easier, and the wire rack setup ensures every piece dries out properly without steaming. It's a genuinely clean, protein-packed snack you can keep on the counter, in the fridge, or stash in the freezer for later.
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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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