Turmeric Free Turkey Jerky
Homemade jerky hits differently than anything you'll find in a gas station rack, and this turkey version delivers serious smoky, savory flavor with a satisfying chew. The marinade leans on coconut aminos for that deep, umami-rich base, with smoked paprika, garlic, and onion powder doing the heavy lifting on flavor — no soy sauce, no shortcuts. Store-bought jerky blends can be a minefield of hidden spices and additives, so making your own means you know exactly what's in every strip. The brief freezer step before slicing is a small but brilliant trick that makes getting those thin, even cuts so much easier. Low-and-slow oven drying over wire racks pulls out the moisture gradually, giving you that perfect bend-but-don't-snap texture that real jerky fans obsess over. A hit of apple cider vinegar in the marinade adds just enough brightness to balance the smokiness, and the optional cayenne is there if you want a little heat creeping in at the end. Once you've made a batch of this, it's hard to go back to anything pre-packaged.
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!