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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 Hr

Cook Time

45 Min

Pellets

Pecan

Ingredients

Number of People Serving

4

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Units of Measurment:
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!

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