Walnut Free Rosemary-Apple Turkey Jerky
Homemade turkey jerky hits differently when the marinade is this thoughtfully built — apple juice and apple cider vinegar bring a bright, fruity tang, while coconut aminos add that deep savory backbone you'd expect from a great jerky. Fresh rosemary and grated ginger push it into genuinely exciting territory, and a touch of turmeric gives the whole batch a warm, golden hue. Store-bought jerky can be a minefield of mystery seasonings and shared-facility warnings, so making your own means you know exactly what went into every strip. The technique here is smart and approachable: a quick freeze firms up the turkey for clean, even slices, and a low, slow oven does the heavy lifting while you go about your day. Flipping the strips halfway through ensures even drying, and the built-in temperature check keeps everything food-safe without any guesswork. Once cooled, the jerky stores beautifully — ready to grab for road trips, post-workout snacks, or any moment you need something satisfying and protein-packed.
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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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