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Traeger Kitchen


Grilled Wild Turkey Orange Cashew Salad by John Dudley

Prep Time

6 Hours

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

  • 12 Ounce Blood Orange Kill Clif or Similar Citrus Soda

  • 1 Teaspoon fresh ginger

  • 2 Whole Wild Turkey Breast Halves, without skin

  • 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 chopped chives, plus more for serving

  • 1/2 Cup Smoked Cashews

  • 1 Teaspoon orange zest

  • fresh orange juice

  • 1 Teaspoon ginger, minced

  • 2 Tablespoon seasoned rice vinegar

  • 1 Teaspoon honey

  • Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/4 Cup light vegetable oil

Steps

  • 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

  • 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.

    Ingredients

    • As Needed 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.

    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 chopped chives, plus more for serving

    • 1/2 Cup Smoked Cashews

  • 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 fresh orange juice

    • 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

Cooking Notes

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