grilled wild turkey orange cashew salad by john dudley


  • 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 Your Favorite 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




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.


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


Remove turkey from the refrigerator, drain the marinade and pat turkey dry with paper towels.


Place turkey into a shallow oven proof dish and season with Z Grill Chicken Rub.


Place dish in the Z Grill and cook for 30-45 minutes or until the breast reaches an internal temperature of 160℉.


Remove the breast from the grill and wrap in Z Grill Butcher Paper. Let turkey rest for 10 minutes. While turkey is resting, prepare salad.


Assemble salad ingredients in a bowl and toss to mix. Combine all ingredients in list for vinaigrette.


After resting for 10 minutes, slice turkey and serve with cashew salad and blood orange vinaigrette. Enjoy!

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