Xanthan Gum Free Rosemary-Apple Turkey Jerky
Savory, herby, and just a little sweet, this turkey jerky is the kind of homemade snack that makes you wonder why you ever bought the packaged stuff. The marinade layers coconut aminos, fresh rosemary, apple juice, and a hint of turmeric for a flavor that's complex without being fussy. Store-bought jerky is notorious for sneaking in thickeners and stabilizers — including xanthan gum — but every single ingredient here is clean and straightforward, so you know exactly what you're eating. Chilling the turkey breast before slicing is a smart trick that makes getting those thin, even strips much easier, and the long overnight marinade means the flavor goes all the way through. A low, slow oven does the heavy lifting, turning the strips into perfectly dry, leathery jerky without any special equipment beyond a wire rack. The apple cider vinegar and fresh ginger give it a subtle brightness that keeps each piece from feeling heavy, making it genuinely hard to stop at just one. Pack it for hikes, road trips, or just keep a stash in the fridge for a high-protein snack that actually tastes like something.
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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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