Mustard 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 one of those sneaky products where mustard can show up in the seasoning blend or marinade, often buried in the ingredient list, so making your own is the cleanest way to stay safe without sacrificing flavor. The marinade here leans on coconut aminos for that deep, umami-rich base, with smoked paprika, garlic, onion powder, and a kick of cayenne doing all the heavy lifting. Slicing the turkey after a quick freeze is a genuinely smart trick — you get those thin, even strips that dry uniformly and give you that perfect chewy-but-not-brittle texture. The low-and-slow oven method means you don't need a dehydrator, just a wire rack, some patience, and a thermometer to make sure everything hits a safe internal temperature. Once cooled, the jerky keeps in the fridge for up to a week or in the freezer for two months, so it's worth making a full batch for snacking, road trips, or lunchboxes.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!