Step

• 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.

  Ingredients

  • 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

• Step 2

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

• Step 3

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

• Step 4

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

  Ingredients

  • As Needed Traeger Chicken Rub

• Step 5

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

• Step 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.

• Step 7

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

  Ingredients

  • 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

• Step 8

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

  Ingredients

  • 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