Skip to Main Content
Grilled Wild Turkey Orange Cashew Salad by John Dudley

Grilled Wild Turkey Orange Cashew Salad by John Dudley

By Traeger Kitchen

Take a trot on the wild side with John Dudley’s Grilled Wild Turkey Orange Cashew Salad. Start with two skinless, wild turkey breasts and marinade them in teriyaki sauce, fresh ginger and a blood orange soda. Roast on the Traeger, slice when finished and combine with a cashew salad.

Prep Time

6 Hrs

Cook Time

45 Min

Pellets

Pecan

Ingredients

Number of People Serving

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1/4 Cup teriyaki sauce
12 Ounce Blood Orange Kill Clif or Similar Citrus Soda
1 Teaspoon fresh ginger
2 Whole Wild Turkey Breast Halves, without skin
As Needed Traeger Chicken Rub
4 Cup romaine lettuce, chopped
1/2 Whole Red or White Cabbage, chopped
1/2 Cup shredded carrot
1/2 Cup Edamame, shelled
1 Whole Smoked Yellow Bell Pepper, sliced into circles
1 Whole Smoked Red Bell Pepper, sliced into circles
3 Whole Chive Tips, chopped
1/2 Cup Smoked Cashews
1 Teaspoon orange zest
As Needed Juice from large orange
1 Teaspoon ginger, minced
2 Tablespoon Seasoned Rice Vinegar
1 Teaspoon honey
To Taste Jacobsen Salt Co. Pure Kosher Sea Salt
1/4 Cup light vegetable oil

Step

  • 1

    For the Marinade: Combine teriyaki sauce, Kill Cliff soda and fresh ginger. Pour marinade over turkey breasts in a Ziplock bag or dish and seal. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.

  • 2

    When ready to cook, set temperature to to 375℉ and preheat, lid closed for 15 minutes.

  • 3

    Remove turkey from the refrigerator, drain the marinade and pat turkey dry with paper towels.

  • 4

    Place turkey into a shallow oven proof dish and season with Traeger Chicken Rub.

  • 5

    Place dish in the Traeger and cook for 30-45 minutes or until the breast reaches an internal temperature of 160℉.

  • 6

    Remove the breast from the grill and wrap in Traeger Butcher Paper. Let turkey rest for 10 minutes. While turkey is resting, prepare salad.

  • 7

    Assemble salad ingredients in a bowl and toss to mix. Combine all ingredients in list for vinaigrette.

  • 8

    After resting for 10 minutes, slice turkey and serve with cashew salad and blood orange vinaigrette. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.