Low Sugar Turkey Jerky
Homemade jerky hits differently when you know exactly what went into it — and this version delivers serious smoky, savory flavor without a gram of added sugar anywhere in the mix. Most store-bought jerky is loaded with sweeteners, syrups, and preservatives that make label-reading feel like a part-time job, so making your own is genuinely worth the effort. The marinade leans on coconut aminos for that deep, umami-rich base, with smoked paprika, garlic, onion powder, and a kick of optional cayenne rounding everything out beautifully. Chilling the turkey breast before slicing is a smart trick that makes getting those thin, even strips much easier — and uniform thickness means every piece dries at the same rate. The low-and-slow oven method pulls out all the moisture gradually, leaving you with jerky that's chewy and satisfying without being tough or brittle. It's a high-protein snack that travels well, keeps in the fridge for up to a week, and disappears fast once people get a taste.
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Learn more →Ingredients
6 servings
- 1 ½ lb turkey breast, boneless and skinless
For the marinade
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ½ tsp sea salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Place the turkey breast in the freezer for 30–45 minutes until it is firm but not frozen solid — this makes it much easier to slice thinly and evenly.
- 2
Using a sharp knife, slice the turkey against the grain into strips about 1/8-inch thick. Aim for uniform thickness so the strips dry at the same rate.
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