MSG Free Turkey Jerky
Smoky, chewy, and packed with bold flavor, this homemade turkey jerky is the kind of snack that disappears fast. Store-bought jerky is one of the trickiest snacks to navigate when you're avoiding monosodium glutamate, since it hides in flavor enhancers, soy sauce, and seasoning blends on nearly every commercial brand. Here, coconut aminos step in as the savory backbone of the marinade, delivering that deep, umami-rich taste without any of the additives you're trying to skip. Apple cider vinegar, smoked paprika, garlic powder, and a hint of cayenne round out the flavor so nothing feels like a compromise. The low-and-slow oven method does all the heavy lifting, pulling moisture out of the turkey strips gradually until you get that satisfying, chewy bite. A brief freeze before slicing is a clever trick that makes thin, even cuts much easier to achieve, which means consistent drying and better texture throughout. Once you've made a batch, it's hard to go back to anything from a gas station rack.
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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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