Curried Turkey Salad with Cashews

Ingredients

• 2  celery stalks chopped
• 2 tablespoons curry powder 
• 0.3 cup wine dry white
• 3  spring onion chopped
• 0.5 teaspoon ground ginger 
• 1 tablespoon juice of lemon fresh
• 0.3 cup mango chutney 
• 1.5 cups mayonnaise 
• 6 servings olive oil 
• 0.5 cup raisins 
• 0.7 cup roasted cashews salted
• 4 pound turkey breast with skin and bones

Equipment

• bowl
• oven
• whisk
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 375°F.
2. Place turkey in baking pan.
3. Brush turkey with oil.
4. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool.
5. Remove skin and bones.
6. Cut meat into 1/2-inch cubes.
7. Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
8. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
9. Mix cashews into salad.