Elk NetworkGrilled Wild Turkey Orange Cashew Salad by John Dudley

Sponsored Content | July 7, 2021

Prep Time: 6 Hours

Cook Time: 45 Minutes

Serves: 4 people


  • 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


  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!

Find more recipes at: Traeger Grills