Curried Turkey Salad With Cashews

I have made this a couple of times with leftover turkey and everyone seems to love it. I add the cashews right before serving. It makes about 8 cups, so it's also good for sandwiches. From Bon Appetit August 2000.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 4  lbs  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
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon ground ginger
• 3  green onions, chopped
• 2  stalks celery, chopped
• 1⁄2 cup raisins
• 2⁄3 cup roasted cashews, salted

Directions

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