Citrus Free Turkey Jerky
Smoky, chewy, and deeply savory, this homemade turkey jerky hits every note you want from a high-protein snack without a single drop of citrus anywhere in the process. So many store-bought jerkies sneak in orange juice, lemon juice, or citric acid as a tenderizer or preservative, which makes the snack aisle a minefield if you're avoiding citrus. Here, coconut aminos and apple cider vinegar do all the heavy lifting in the marinade, delivering that umami-rich, tangy depth without any citrus derivatives. Smoked paprika and garlic powder layer in warmth and complexity, and a pinch of cayenne gives it just enough kick to keep things interesting. The technique is straightforward — a quick freeze to firm up the meat, a long overnight marinade, and a slow oven dry — and the result is genuinely better than most bags you'd grab off a shelf. Once you have a batch cooling on the rack, the hardest part is waiting the full 20 minutes before tearing in.
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!