Breastfeeding Friendly Turkey Jerky
Homemade jerky is one of those snacks that feels indulgent but is actually packed with lean protein — exactly what your body needs when you're nursing and constantly hungry between meals. This version uses boneless, skinless turkey breast as the base, so you're getting a clean, high-quality protein source without any of the mystery additives or preservatives found in most store-bought bags. The marinade leans on coconut aminos instead of soy sauce, which keeps things lighter and free from ingredients that some breastfeeding parents prefer to limit. Smoked paprika, garlic powder, and a touch of apple cider vinegar give each strip serious depth of flavor, and the optional cayenne lets you dial the heat up or down depending on your preference. The low-and-slow oven method ensures the turkey reaches a safe internal temperature throughout, which matters even more when you're feeding a little one. A batch keeps in the fridge for up to a week or in the freezer for two months, so you can prep once and have a grab-and-go snack ready whenever hunger strikes. It's the kind of thing you'll want to keep stocked at all times.
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Learn more →Ingredients
6 servings
- 1 ½ lb turkey breast, boneless and skinless
For the marinade
- 3 tbsp coconut aminos
- 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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