Legume Free Turkey Jerky
Smoky, chewy, and packed with bold flavor, this homemade turkey jerky hits every craving you'd want from a satisfying snack. The marinade leans on coconut aminos instead of soy sauce, which keeps things completely legume-free while still delivering that deep, savory umami punch. Smoked paprika, garlic powder, and a whisper of cayenne build layers of flavor that soak into every strip overnight, so the payoff is absolutely worth the wait. Slicing the turkey after a quick freeze is a clever trick that makes thin, even cuts genuinely easy — no deli slicer required. Low-and-slow oven drying does all the heavy lifting, pulling out moisture gradually so you end up with that perfect bend-not-snap texture. Store-bought jerky is notoriously hit-or-miss when it comes to hidden additives and legume-derived ingredients, so making your own means you know exactly what went into every bite. Batch it on a Sunday and you'll have a protein-rich, grab-and-go snack ready all week long.
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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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