Curried Turkey Salad

• 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

1. 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.
2. 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.
3. The curried turkey salad may be made 1 day in advance and kept covered and chilled.
4. 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.

turkey breast, butter, mayonnaise, plain yogurt, curry powder, major, scallion including, celery, seedless grapes, cashews, melon wedges, cantaloupe wedges, cluster

Taken from www.epicurious.com/recipes/member/views/curried-turkey-salad-52458571 (may not work)