Mushroom Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky hits differently than anything you'll find in a gas station rack, and this version brings serious flavor through a marinade built on apple juice, coconut aminos, fresh rosemary, and a touch of turmeric. The apple cider vinegar and ginger add a bright, slightly tangy backbone that keeps every strip interesting from the first bite to the last. Store-bought jerky can be a minefield of hidden additives and seasoning blends that are hard to vet, so making your own means you know exactly what went into it. The technique is straightforward — a long marinade, a low oven, and a wire rack to let air circulate — and the result is genuinely leathery, chewy jerky with no soft spots and no guesswork. Partially freezing the turkey breast before slicing is a small but brilliant step that makes getting those thin, even strips much easier. Once cooled, the jerky keeps in the fridge for up to two weeks or in the freezer for up to two months, so a single batch goes a long way for snacking, road trips, or protein on the go.
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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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