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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!
Hands-on Overall
Serving size 2 slices, about 57 g/ 2 oz
Nutritional values (per 2 slices, about 57 g/ 2 oz)
Net carbs0.9 grams
Protein31 grams
Fat1.8 grams
Calories147 kcal
Calories from carbs 2%, protein 86%, fat 12%
Total carbs1.7 gramsFiber0.8 gramsSugars0 gramsSaturated fat0.5 gramsSodium696 mg(30% RDA)Magnesium44 mg(11% RDA)Potassium404 mg(20% EMR)
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
- Before slicing the turkey, place the turkey breast in the freezer for 20 - 30 minutes. This helps it firm up to make slicing easier.
- 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.
- Place the coriander seeds in a blender and blitz until quite fine but still a touch coarse.
- Prepare the marinade by mixing the blitzed coriander seeds, salt, pepper, coconut aminos and apple cider vinegar in a bowl and mix.
- Add the turkey slices to a large bowl or baking tray and paste with the marinade. Make sure all the turkey is covered.
- Cover with cling film and place in the fridge to cure for at least 8 hours, ideally overnight like I did.
- 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!
- Dehydrate for 6 to 8 hours. The exact cooking time depends on the thickness of your slices. Mine was perfect at 7 hours.
- 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.
- 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! 😆
Ingredients
- 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)
- 1 tbsp Sukrin Gold or golden Lakanto
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1/3 tsp chilli powder
Instructions
- Before slicing the turkey, place the turkey breast in the freezer for 20 - 30 minutes. This helps it firm up to make slicing easier.
- 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.
- Place the coriander seeds in a blender and blitz until quite fine but still a touch coarse.
- Prepare the marinade by mixing the blitzed coriander seeds, salt, pepper, coconut aminos and apple cider vinegar in a bowl and mix.
- Add the turkey slices to a large bowl or baking tray and paste with the marinade. Make sure all the turkey is covered.
- Cover with cling film and place in the fridge to cure for at least 8 hours, ideally overnight like I did.
- 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!
- Dehydrate for 6 to 8 hours. The exact cooking time depends on the thickness of your slices. Mine was perfect at 7 hours.
- 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.
- 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)
Calories147kcal
Net Carbs0.9g
Carbohydrates1.7g
Protein31g
Fat1.8g
Saturated Fat0.5g
Fiber0.8g
Sugar0g
Sodium696mg
Magnesium44mg
Potassium404mg
Detailed nutritional breakdown (per 2 slices, about 57 g/ 2 oz)
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