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
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

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.

Makes 6 servings.