By John Dudley
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.
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|1/4 Cup||teriyaki sauce|
|1 Teaspoon||fresh ginger|
|1||(12 oz) can blood orange soda, such as Kill Cliff or similar citrus soda|
|2||wild turkey breast halves, skinless|
|2 Tablespoon||Traeger Chicken Rub|
|4 Cup||romaine lettuce, chopped|
|1/2 Head||red or white cabbage, chopped|
|1/2 Cup||edamame, shelled|
|1/2 Cup||shredded carrots|
|1||smoked yellow bell pepper, sliced into circles|
|1||smoked red bell pepper, sliced into circles|
|3 Tablespoon||Fresh chives, chopped|
|1/2 Cup||Smoked Cashews|
|1 Teaspoon||orange zest|
|Juice of 1/2 large orange|
|1 Teaspoon||finely grated fresh ginger|
|2 Tablespoon||seasoned rice vinegar|
|To Taste||Sea salt|
|1/4 Cup||light vegetable oil|
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.
1/4 Cup teriyaki sauce
1 Teaspoon fresh ginger
1 (12 oz) can blood orange soda, such as Kill Cliff or similar citrus soda
2 wild turkey breast halves, skinless
When ready to cook, set the Traeger temperature to to 375℉ and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
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.
2 Tablespoon Traeger Chicken Rub
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℉, about 30-45 minutes.
375 ˚F / 191 ˚C
160 ˚F / 71 ˚C
Remove the turkey breasts from the grill and wrap in Traeger Butcher Paper. Let the turkey rest for 10 minutes.
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.
4 Cup romaine lettuce, chopped
1/2 Head red or white cabbage, chopped
1/2 Cup edamame, shelled
1/2 Cup shredded carrots
1 smoked yellow bell pepper, sliced into circles
1 smoked red bell pepper, sliced into circles
3 Tablespoon Fresh chives, chopped
1/2 Cup Smoked Cashews
Make the vinaigrette. In a small bowl, add the orange zest and juice, ginger, vinegar, honey, salt and oil, and whisk to combine.
1 Teaspoon orange zest
Juice of 1/2 large orange
1 Teaspoon finely grated fresh ginger
2 Tablespoon seasoned rice vinegar
1 Teaspoon honey
To Taste Sea salt
1/4 Cup light vegetable oil
Slice the turkey and serve with cashew salad and orange vinaigrette. Enjoy!
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