Legume Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky hits differently when the marinade is this thoughtfully built — apple juice and coconut aminos bring a sweet-savory depth, while fresh rosemary, ginger, and a touch of turmeric give every strip a bright, aromatic kick. Coconut aminos stand in for soy sauce here, which means the whole recipe stays completely free of legume-derived ingredients without sacrificing any of that rich, umami-forward flavor jerky lovers expect. Store-bought jerky is notoriously tricky territory, with soy sauce and soybean oil hiding in ingredient lists more often than you'd think, so making your own puts you fully in control. 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 brilliant step that makes getting those thin, even strips much easier. The result is lean, chewy, genuinely satisfying jerky that keeps well in the fridge for up to two weeks, so a single batch goes a long way for snacking, road trips, or lunchbox additions.
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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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