Smoky Maple Turkey Jerky and Roasted Almonds

Place the 350g of raw skinless turkey breast in the freezer for 30 minutes to firm up, which makes slicing much easier.

While the turkey is chilling, prepare the marinade: in a medium bowl, whisk together 4 tbsp of pure maple syrup, 4 tbsp of raw coconut aminos, 1/2 tsp of liquid smoke, 1 tsp of smoked paprika, 1 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of sea salt, and 1/2 tsp of ground black pepper.

Remove the turkey breast from the freezer. Using a sharp chef's knife, slice it against the grain into very thin strips, approximately 1/8-inch thick.

Submerge the sliced turkey in the prepared marinade, ensuring every piece is thoroughly coated. Cover and marinate in the refrigerator for 20 minutes.

Preheat your oven to 175°F (80°C). Line a large baking sheet with parchment paper and place a wire cooling rack on top of the parchment.

Remove the turkey slices from the marinade, letting any excess drip off, and arrange them in a single layer on the wire rack without overlapping.

Bake the turkey in the oven for 180 minutes (3 hours) until dry and firm, yet still pliable when bent.

In a small bowl, toss the 50g of raw almonds with the remaining 2 tbsp of pure maple syrup and a tiny pinch of sea salt.

For the final 10 minutes of the jerky's cooking time, preheat a separate toaster oven (or adjust your main oven after removing the jerky) to 350°F (175°C). Spread the coated almonds on a small parchment-lined baking sheet and roast for 10 minutes until fragrant and lightly golden.

Allow both the turkey jerky and the roasted almonds to cool completely at room temperature before serving to let them crisp and firm up.