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Grilled Wild Turkey Orange Cashew Salad

Prep Time

15 Minutes

Cook Time

45 Minutes

Effort

Pellets

Pecan

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 1/4 Cup teriyaki sauce

  • 1 Teaspoon fresh ginger

  • 12 Ounce Blood Orange Kill Clif or Similar Citrus Soda

  • 2 Whole Wild Turkey Breast Halves, without skin

  • 2 Tablespoon Traeger Chicken Rub

  • 4 Cup romaine lettuce, chopped

  • 1/2 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 Tablespoon freshly minced chives

  • 1/2 Cup Smoked Cashews

  • 1 Teaspoon orange zest

  • 1/2 Large orange, juiced

  • 1 Teaspoon ginger, peeled and grated

  • 2 Tablespoon seasoned rice vinegar

  • 1 Teaspoon honey

  • sea salt

  • 1/4 Cup light vegetable oil

Steps

  • 1

    Make the marinade. In a large resealable bag or baking dish, combine the teriyaki sauce, blood orange soda, and fresh ginger. Add the turkey breasts and seal the bag. Marinate in the refrigerator for 6 to 24 hours, turning occasionally.

    Ingredients

    • 1/4 Cup teriyaki sauce

    • 1 Teaspoon fresh ginger

    • 12 Ounce Blood Orange Kill Clif or Similar Citrus Soda

    • 2 Whole Wild Turkey Breast Halves, without skin

  • 2

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

    Grill375 ˚F

  • 3

    Remove turkey from the refrigerator, drain and discard the marinade, and pat dry with paper towels. Place the turkey into a shallow oven-proof dish and season with Traeger Chicken Rub.

    Ingredients

    • 2 Tablespoon Traeger Chicken Rub

  • 4

    Insert the probe horizontally into the center of the turkey breast. Place the dish directly on the grill grates. Close the lid and cook until the breast reaches an internal temperature of 160℉, 30-45 minutes.

    Probe160 ˚F

  • 5

    Remove the turkey breasts from the grill and wrap in Traeger Butcher Paper. Let the turkey rest for 10 minutes.
  • 6

    Make the salad. In a large bowl, add the romaine, cabbage, carrots, edamame, red and yellow bell peppers, chives, and cashews, and toss to combine.

    Ingredients

    • 4 Cup romaine lettuce, chopped

    • 1/2 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 Tablespoon freshly minced chives

    • 1/2 Cup Smoked Cashews

  • 7

    Make the vinaigrette. In a small bowl, add the orange zest and juice, ginger, vinegar, honey, salt, and oil, and whisk to combine.

    Ingredients

    • 1 Teaspoon orange zest

    • 1/2 Large orange, juiced

    • 1 Teaspoon ginger, peeled and grated

    • 2 Tablespoon seasoned rice vinegar

    • 1 Teaspoon honey

    • To Taste sea salt

    • 1/4 Cup light vegetable oil

  • 8

    Slice the turkey and serve with cashew salad and orange vinaigrette. Enjoy!

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