Celery Free Turkey Jerky
Smoky, chewy, and packed with bold flavor, this homemade turkey jerky is the kind of snack that disappears fast. The marinade leans on coconut aminos and apple cider vinegar for a savory, slightly tangy base, with smoked paprika, garlic, and onion powder layering in serious depth — plus an optional hit of cayenne if you like a little heat. Store-bought jerky can be a minefield of hidden additives and seasonings that aren't always clearly labeled, so making your own means you know exactly what's going in every strip. The technique is straightforward: a long overnight marinade does the heavy lifting, and a low, slow oven does the rest. Partially freezing the turkey breast before slicing is a smart trick that makes getting those thin, even strips much easier than you'd expect. The result is firm, satisfying jerky that bends without snapping — the classic sign you've nailed the texture. It keeps in the fridge for up to a week or the freezer for two months, so it's worth making a full batch.
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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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