Low-Carb Homemade Turkey Jerky

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

Step 2When 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.

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

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

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

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

Step 7When 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!

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

Step 9The 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.

Step 10Keep 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! 😆