Sesame Free Turkey Jerky
Homemade jerky hits differently when you know exactly what went into it — and this smoky, savory version delivers serious snack satisfaction with zero mystery ingredients. Store-bought jerky is a minefield for anyone avoiding sesame, since many brands use sesame oil in their marinades or process on shared equipment with sesame-containing products. Here, coconut aminos stand in beautifully for the salty, umami depth you'd expect, and a punchy blend of smoked paprika, garlic, onion powder, and a whisper of cayenne does the rest of the heavy lifting. The technique is straightforward: a long overnight marinade, a low-and-slow oven dry, and a quick flip halfway through — no dehydrator required. Slicing the turkey after a short freeze is a genuinely clever trick that makes getting those thin, even strips almost effortless. The result is chewy, deeply flavored jerky that holds up well for snacking, road trips, or tucking into a lunchbox. Once you taste a batch made from scratch, it's hard to go back to anything off the shelf.
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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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