Pork Free Turkey Jerky
Jerky is one of those snacks that feels like it should be complicated, but this turkey version breaks it down into totally manageable steps with a seriously satisfying payoff. The marinade leans on coconut aminos and apple cider vinegar for that deep, savory tang, layered with smoked paprika, garlic, and a hit of cayenne if you like a little heat — it's bold without being over the top. Chilling the turkey breast before slicing is a clever trick that makes getting those thin, even strips much easier, and uniform thickness means every piece dries at the same rate. Store-bought jerky can be a minefield when you're avoiding pork, since many brands use pork-derived ingredients or share processing lines with cured meats. Making it yourself with turkey breast means you know exactly what went into every strip. The low-and-slow oven method does the heavy lifting here, gently pulling moisture out of the meat until you get that perfect chewy-but-not-brittle texture that makes jerky so addictive. Once cooled, it keeps in the fridge for up to a week or the freezer for two months, so it's easy to batch-make for road trips, gym bags, or just late-night snacking.
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!