Ingredients

• 2 2-pound turkey breast halves with skin and bones
• Olive oil 1 1/2 cups mayonnaise
• 1/3 cup dry white wine
• 1/4 cup mango chutney
• 2 tablespoons curry powder [JP: Penzey’s maharajah is really good]
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground ginger
• 3 green onions, chopped
• 2 celery stalks, chopped
• 1/2 cup raisins
• 2/3 cup roasted salted cashews

Preparation

Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.

Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.

Bon Appetit, August 2000