Low Sodium Homemade Turkey Jerky
Satisfy your snack cravings with this irresistible Low Sodium Homemade Turkey Jerky! Perfect for those looking to cut back on sodium without sacrificing flavor, this recipe combines lean turkey breast with a tantalizing blend of liquid smoke, honey, smoked paprika, and a hint of spice from red pepper flakes and black pepper. The turkey is marinated to perfection, ensuring every strip is infused with rich flavor, then slowly baked to achieve the ideal chewiness. This protein-packed treat is made with no added preservatives and can be stored for weeks, making it a healthy, portable snack for road trips, workouts, or busy days. Plus, the simple, oven-friendly method means you don’t need a dehydrator to make this delicious, guilt-free jerky at home!
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Recipe Information
Ingredients
- 2 pounds turkey breast
- 1 tablespoon liquid smoke
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon ground coriander
Instructions
Begin by placing the turkey breast in the freezer for about 1 hour until it is firm but not frozen solid. This will make it easier to slice.
Take the turkey out of the freezer and slice it against the grain into thin strips, about 1/8 to 1/4 inch thick.
In a large mixing bowl, combine the liquid smoke, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and ground coriander to create the marinade.
Add the sliced turkey to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 4 hours, or overnight for best flavor.
Preheat your oven to 175°F (80°C). Line baking sheets with aluminum foil and place wire racks over the foil.
Arrange the marinated turkey slices in a single layer on the wire racks, making sure they are not touching each other.
Bake the turkey in the preheated oven for 3 to 4 hours, or until dry but still slightly pliable. Check occasionally to make sure they do not become too crisp.
Once done, allow the turkey jerky to cool completely on the racks.
Store the jerky in an airtight container in a cool, dry place for up to two weeks, or refrigerate for longer storage.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 35.2 g | ||
| Protein | 263.4 g | 527% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 148 mg | 11% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2501 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
