Cinnamon Free Turkey Jerky
Smoky, savory, and satisfying in every chewy bite, this homemade turkey jerky is the kind of snack that disappears fast. The marinade leans on coconut aminos and apple cider vinegar for a deep, tangy base, while smoked paprika, garlic powder, and onion powder layer in serious flavor without a trace of cinnamon — a spice that sneaks into far too many store-bought jerky blends and seasonings. That makes this recipe a genuinely reliable option when you need to know exactly what's in your snack. The technique is straightforward: a long overnight marinade, a low-and-slow oven dry, and a quick flip halfway through to get even results on every strip. Partially freezing the turkey breast before slicing is a small but brilliant step that makes thin, uniform cuts much easier to achieve. Once cooled, the jerky keeps in the fridge for up to a week or in the freezer for up to two months, so a single batch goes a long way. It's the kind of high-protein, make-ahead snack that earns a permanent spot in your rotation.
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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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