Rice 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 the whole recipe completely free of rice-derived ingredients — a surprisingly common issue with store-bought jerky seasonings and sauces. Smoked paprika, garlic, onion powder, and a hit of cayenne give each strip serious depth, while apple cider vinegar adds just enough tang to balance the savory notes. The technique is straightforward: a quick freeze firms up the breast for clean, even slices, and a low, slow oven does the rest of the work. Flipping the strips halfway through ensures even drying, and checking the internal temperature means you're not guessing — you know it's safe and ready. Once cooled, it stores beautifully in the fridge or freezer, so you can batch-make a big tray and snack on it 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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