Low-Carb Homemade Turkey Jerky

Have you ever made the same recipe twice in one week? Not because the first one was an epic flop, but because it was so incredibly delicious. This Oven Baked Low-Carb Turkey Jerky is my twice in one week!

Jerky is the perfect travel-friendly keto snack! If you fancy a change from traditional low-carb Beef Jerky, this sugar and sweetener free oven baked Turkey Jerky is a must try.

I used a traditional South African spicing for the marinade but with my own twist using apple cider vinegar to cure and coconut aminos to give that slight sweetness characteristic of traditional biltong… but without all the sugar!

Don’t worry about using white meat either as opposed to red which can be consumed uncooked. This Oven Baked Turkey Jerky is cured in vinegar and then baked making it 100% safe.

I hope you enjoy it as much as I did!

Step-by-step

1. Before slicing the turkey, place the turkey breast in the freezer for 20 - 30 minutes. This helps it firm up to make slicing easier.

2. When ready, slice the turkey into thin strips. I sliced mine about ¹/₂ cm (¹/₄ inch) thick. If you prefer you can ask your butcher to slice it for you. Slicing against the grain will create a turkey jerky that’s easier to chew. (That’s what I did.) Slicing with the grain will make it chewier and harder to break apart.

3. Place the coriander seeds in a blender and blitz until quite fine but still a touch coarse.

   

4. Prepare the marinade by mixing the blitzed coriander seeds, salt, pepper, coconut aminos and apple cider vinegar in a bowl and mix.

5. Add the turkey slices to a large bowl or baking tray and paste with the marinade. Make sure all the turkey is covered.

6. Cover with cling film and place in the fridge to cure for at least 8 hours, ideally overnight like I did.

   

7. When the meat is ready, preheat the oven to 60 °C/ 140 °F (fan assisted), or 80 °C/ 175 °F (conventional). Lay the turkey slices on a heatproof wire rack with a baking tray underneath. This will collect any juice and stop your oven getting messy!

8. Dehydrate for 6 to 8 hours. The exact cooking time depends on the thickness of your slices. Mine was perfect at 7 hours.

   

9. The jerky is done when it’s dry and sort of snaps when you bend it. Remove from the oven and allow to cool before storing.

   

10. Keep in a sealed glass jar or ziplock bag at room temperature for about 3 months — though I guarantee it won’t last that long — says the twice-a-week girl! 😆

    

Recipe

Low-Carb Homemade Turkey Jerky

★★★★★4.5 (183 ratings)

This is an easy recipe for low-carb turkey jerky made at home with no dehydrator, no sugar and no nasties. The ...

Hands on

20m

Overall

15h

Servings

8

0.9 g

Net carbs

31 g

Protein

1.8 g

Fat

147

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

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Ingredients makes 8 servings, 16 slices

• 1 kg turkey breast (2.2 lb)
• 3 tbsp coriander seed, blitzed
• 1 - 2 tsp sea salt
• ³/₄ tbsp cracked black pepper
• 4 tbsp coconut aminos or tamari sauce (60 ml/ 2 fl oz)
• 2 tbsp apple cider vinegar (30 ml)
• Optional (any or all of the following):
• 1 tbsp Sukrin Gold or golden Lakanto
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• ¹/₃ tsp chilli powder

Instructions

1. Before slicing the turkey, place the turkey breast in the freezer for 20 - 30 minutes. This helps it firm up to make slicing easier.

2. When ready, slice the turkey into thin strips. I sliced mine about ¹/₂ cm (¹/₄ inch) thick. If you prefer you can ask your butcher to slice it for you. Slicing against the grain will create a turkey jerky that’s easier to chew. (That’s what I did.) Slicing with the grain will make it chewier and harder to break apart.

3. Place the coriander seeds in a blender and blitz until quite fine but still a touch coarse.

4. Prepare the marinade by mixing the blitzed coriander seeds, salt, pepper, coconut aminos and apple cider vinegar in a bowl and mix.

5. Add the turkey slices to a large bowl or baking tray and paste with the marinade. Make sure all the turkey is covered.

6. Cover with cling film and place in the fridge to cure for at least 8 hours, ideally overnight like I did.

7. When the meat is ready, preheat the oven to 60 °C/ 140 °F (fan assisted), or 80 °C/ 175 °F (conventional). Lay the turkey slices on a heatproof wire rack with a baking tray underneath. This will collect any juice and stop your oven getting messy!

8. Dehydrate for 6 to 8 hours. The exact cooking time depends on the thickness of your slices. Mine was perfect at 7 hours.

9. The jerky is done when it’s dry and sort of snaps when you bend it. Remove from the oven and allow to cool before storing.

10. Keep in a sealed glass jar or ziplock bag at room temperature for about 3 months — though I guarantee it won’t last that long — says the twice-a-week girl! 😆

Nutrition per serving, 2 slices, about 57 g/ 2 oz

Carbs 2%Protein 86%Fat 12% of calories

Net carbs

0.9 g

Total carbs

1.7 g

Fiber

0.8 g

Sugars

0 g

Protein

31 g

Fat

1.8 g

Saturated fat

0.5 g

Calories

147 kcal

Sodium

696 mg · 30.2% RDA

Magnesium

44 mg · 11.1% RDA

Potassium

404 mg · 20.2% EMR

Nutrition by ingredient

Per 2 slices, about 57 g/ 2 oz	Net carbs	Protein	Fat	kcal
Turkey, breast steaks, raw	0 g	30.8 g	1.5 g	138
Spices, coriander seed	0.2 g	0.2 g	0.3 g	6
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	1
Coconut aminos (substitute to soy sauce)	0.5 g	0 g	0 g	2
Apple cider vinegar	0 g	0 g	0 g	1
Total	0.9 g	31 g	1.8 g	147

Serving size 2 slices, about 57 g/ 2 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free