This is another habit recipe for me. Something I’ve been making for years. It’s similar to the version you might find at Whole Foods, but so much healthier…and cheaper! (I can NOT justify paying $12 for about a cup of something that contains industrial mayo and likely the lowest quality ingredients available, as the motive will always be profit over health. Because Jeff Bezos needs another few billion dollars. Sorry for the soap box moment. Sometimes it just erupts out of me.)
While it’s not mandatory, I highly, forcefully, desperately recommend that you use homemade mayo for this recipe, as it definitely contributes to both the fresh taste and health profile. If you don’t want to do that, make sure to buy the healthiest mayo you can find, as traditional brands use a lot of refined oils (soy, canola or sunflower) which lose their beneficial anti-oxidants during industrial processing. They are also high in inflammatory omega-6 fatty acids.
Choosing a healthy brand of turkey is always important, but a reasonable price and availability can be limited – especially during the 11 months of the year when it’s not Thanksgiving. I’ll admit, I typically buy the kosher Empire brand from Trader Joe’s, for those reasons. I am well aware it’s not the highest quality brand on the market, but I don’t typically have the time or money to mail order a $60 organic, pasture-raised, grain-free, air-chilled, hand-processed bird from excellent companies like D’artagnan, Heritage Brands or Fossil Farms. If you DO have the time and money, and are organized enough to order in advance and freeze a few, I suggest you check these brands out. They are very aspirational. But you don’t always have to be perfect. And you do have to be real. (ANOTHER soap box of mine. Read this post to learn more about the dangers of perfectionism). The quality of homemade mayo and organic veggies, herbs and spices goes a long way toward making this recipe way healthier and tastier than anything you can buy.
Using a bone-in, skin-on turkey breast is the way to go here. The bone helps keep the meat moist and adds extra minerals. The skin prevents the turkey from drying out during cooking, but you remove it prior to chopping up the meat, which keeps it lean.
I often cook the turkey breast and make the mayo a day ahead. That makes assembling the salad quick and easy on the day I want to eat it.
Curried Turkey Salad
Ingredients
- 1 bone-in, skin-on turkey breast
- 1 teaspoon each: ground coriander, cumin, turmeric and salt
- 1 tablepoon extra virgin olive oil
- 3/4 cup mayo (preferably homemade)
- 3 teaspoons curry powder of choice (some are more spicy than others)
- Juice of one lime
- 2 tablespoons finely diced chives or scallions (green ends only)
- 1 cup finely diced celery
- 1 medium apple (omit if you have digestive issues), finely diced
- 1/3 cup golden raisins (omit if you have digestive issues)
- 3 tablespoons finely chopped cilantro or parsley
Instructions
- Preheat oven to 375.
- Prepare the turkey breast by mixing coriander, cumin, turmeric and salt with 1 tablespoon olive oil and rubbing it under the skin and and on both sides of the turkey.
- Place in a 9×13 baking dish. Add a little stock or water to the pan (1/2 cup) and cover with foil, which helps keep the meat moist.
- Cook 45 minutes to an hour, depending on the size of the turkey breast. Check the temperature along the way. Meat thermometer should read 165 when it’s done.
- Let the meat cool for at least 30 minutes, or until it’s comfortable to the touch.
- Remove and discard the skin, then chop the meat into bite-size pieces.
- Put mayo in a large mixing bowl, and add the curry powder and lime juice.
- Add the chopped turkey, celery, apples, raising and fresh herbs.
- Toss thoroughly to mix.
Notes
Serving notes: This is completely delicious on its own. But it’s also great on a piece of gluten-free toast that’s been drizzled with olive oil. And the balance of protein and carbs will keep you satiated a little longer. It’s also great on a bed of sliced romaine that has been tossed with a little olive oil, lime juice and salt.
