Shellfish Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky hits differently than anything you'll find in a gas station rack, and this version layers in some genuinely exciting flavors. The marinade combines unsweetened apple juice and apple cider vinegar for a subtle fruity tang, while coconut aminos bring that savory depth you'd expect from a great jerky without any soy. Fresh rosemary and grated ginger push it firmly into "why haven't I been making this at home?" territory. Many store-bought jerky products use sauces or flavor enhancers that can hide unexpected shellfish-derived ingredients, so building everything from scratch here means you know exactly what's in every strip. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every piece dries out properly. Chilling the turkey breast before slicing is a small but smart trick that makes getting those thin, uniform strips much easier. Once cooled, the jerky keeps in the fridge for up to two weeks, so a single batch can fuel snacking 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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