Lean strips of turkey breast get sliced thin against the grain, then soaked overnight in a bold marinade of coconut aminos, apple cider vinegar, smoked paprika, and a mix of garlic and onion powder for deep, savory flavor in every bite. A touch of cayenne adds a slow-building kick if you want it, while sea salt and black pepper round things out. Low, slow drying in the oven turns the strips firm and chewy without drying them into leather — you'll know it's ready when each piece bends and holds without snapping. This is a great high-protein snack to have on hand for road trips, hikes, or an afternoon pick-me-up, and it fits neatly into a gluten free lineup. Once cooled, it keeps well in the fridge or freezer, so it's worth making a full batch.
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 →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_9dfa49f5-7a1e-43c3-b248-d724e9a51d78.png)
