Chestnut 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-tangy depth, layered with smoked paprika, garlic, and a whisper of cayenne if you like a little heat. Every ingredient here is straightforward and naturally free from tree nuts — no label-scanning required, no mystery additives hiding in a store-bought bag. The technique is simple but thoughtful: a quick freeze firms the turkey for clean, even slices, and a low-and-slow oven dry pulls out moisture without turning the strips brittle. Flipping halfway through ensures both sides develop that satisfying, leathery chew that makes jerky so addictive. Once cooled, it stores beautifully in the fridge for up to a week or the freezer for two months, so you can batch-make a big supply and snack confidently all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!