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!