Mustard Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky hits differently when the marinade is this thoughtfully built — sweet apple juice, savory coconut aminos, bright apple cider vinegar, and a fragrant hit of fresh rosemary make every strip genuinely craveable. Store-bought jerky is notoriously tricky territory when you're avoiding mustard, since it hides in spice blends, marinades, and "natural flavors" with frustrating regularity. Here, every single ingredient is spelled out and mustard is nowhere in sight, so you can snack with complete confidence. The trick of freezing the turkey breast before slicing is a small but brilliant move that gives you clean, even strips without needing a deli slicer. A long overnight marinade does the heavy lifting on flavor, and the low-and-slow oven method dries the meat to that perfect chewy, leathery texture real jerky fans are after. The built-in temperature check ensures food safety without any guesswork, which matters a lot when you're working with poultry. Batch it on a Sunday and you've got a high-protein, genuinely delicious snack ready to grab 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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