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turkey breast butter mayonnaise plain yogurt curry powder Major scallion including celery seedless grapes cashews melon wedges cantaloupe wedges cluster
Viewed: 67 - Published at: 3 years agoIngredients
- 6 to 8 lb turkey breast
- 2 T. unsalted butter, softened
- 1 1/4 cup mayonnaise
- 3/4 cup plain yogurt
- 2 T. curry powder
- 1/3 cup Major Grey's chutney, minced
- 1 cup chopped scallion including the green part
- 2 cups chopped celery
- 2 cups seedless grapes, halved if large
- For garnish:
- 1 cup cashews, toasted lightly
- peeled honeydew melon wedges
- peeled cantaloupe wedges
- small cluster of seedless red grapes
Method
- Rub the turkey with the butter, spinkle it with salt and pepper to taste, and roast it on a rack set in a roasting pan in preheated 325 degrees F. oven for 2 hours to 2 hours and 40 minutes, or until meat thermometer registers 165 degrees F. Transfer the turkey to a cutting board and let it cool until it can be handled. The turkey may be roasted 2 days in advance and kept covered and chilled.
- In a large bowl whisk together the mayonnaise, the yogurt, the curry powder, and the chutney until the dressing is combined well. Discard the skin of the turkey, cut the flesh into 3/4 inch pieces, and discard the bones. Add turkey to the curry dressing with the scallion, the celery, and the grapes and toss the salad until it is combined well.
- The curried turkey salad may be made 1 day in advance and kept covered and chilled.
- Mount the salad on a chilled large platter, sprinkle it with the cashews, and garnish the platter with the melon wedges and the grape clusters.
