Lactose 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 instead of soy sauce, which keeps things naturally dairy-free while still delivering that deep, savory punch you want from good jerky. Smoked paprika, garlic, onion powder, and a hit of cayenne (if you're feeling it) build layers of flavor that soak into every strip overnight. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every piece dries out properly. Patting the strips dry before they go in the oven is a small step that makes a real difference in the final texture. Store-bought jerky can be a minefield of hidden dairy-based additives and coatings, so making your own means you know exactly what's in it. Batch it on a Sunday and you've got a high-protein, grab-and-go snack ready for the whole week.
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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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