Fructose Free Turkey Jerky
Homemade jerky hits differently when you know exactly what went into it — and this smoky, savory turkey version is seriously hard to put down. Store-bought jerky is a minefield for anyone watching fructose intake, since many brands sneak in honey, high-fructose corn syrup, or fruit-based marinades that can cause real discomfort. Here, the marinade leans on coconut aminos, apple cider vinegar, and a punchy blend of spices to build deep, complex flavor without any of those problematic sweeteners. The low-and-slow oven method does all the heavy lifting, pulling moisture out of the turkey strips gradually so you end up with that perfect chewy-but-not-brittle texture every time. A brief stint in the freezer before slicing is the kind of small trick that makes a big difference — thin, even strips mean consistent drying and no unpleasant chewy surprises. Once cooled, it stores beautifully in the fridge or freezer, so you can batch-cook a supply of safe, satisfying snacks to grab whenever hunger strikes.
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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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