Duration
5 hours
Serves
4 to 6
This sandwich is inspired by “coronation chicken,” a dish served at Queen Elizabeth II’s coronation luncheon in 1953. This simple salad of diced poultry and creamy curry sauce is still popular in the United Kingdom. So, when I traveled to London in spring 2023 to see King Charles’s coronation, I had to have one. I bought the sandwich to-go at Waitrose to fortify myself while standing in the rain for 10 hours at the Mall. The sandwich was filling and delicious. For a chicken salad, the touch of curry was unique.
This recipe works well with wild turkey, as long as you brine the turkey first to help tenderize and keep it moist while roasting. Some recipes include sultanas or golden raisins, but I find they make the salad too sweet—the chutney is enough. Don’t skip the almonds, though, which provide crunch.
The amount of brine below is enough for an entire wild turkey breast, in case you want to maximize your time. Save enough meat to enjoy this salad the next day, and eat the remaining right away for dinner.
Ingredients
- 1 lb. of turkey breast
- 4 cups water
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 to 2 tbsp. olive oil
- ⅓ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tbsp. mild yellow curry powder, or to taste
- 2 tbsp. mango chutney
- 2-3 green onions, chopped
- ¼ cup sliced or slivered almonds
- Salt and pepper, to taste
- Sandwich bread
- Lettuce, arugula, or watercress
Preparation
In a large bowl, combine water, ¼ cup kosher salt, and ¼ cup brown sugar, and stir until completely dissolved. Completely submerge turkey and refrigerate for 2 to 4 hours, depending on thickness. You can brine longer, but the meat will taste saltier.
Preheat oven to 325°F. Remove turkey with brine and pat dry with paper towels. Lightly brush with olive oil and bake on a rimmed cookie sheet until the internal temperature in the thickest part reaches 165°F. Allow to cool completely.
Shred or cube turkey meat—shredded will stay in your sandwich better than cubed. In a bowl, blend together mayo, Greek yogurt, curry powder, chutney, and chopped green onion. Add the turkey and almonds and stir until well combined. Season to taste with salt and pepper. Chill, covered, before serving in sandwiches with lettuce, arugula, or watercress.
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Wild Turkey Curry Sandwich
Duration
5 hours
Serves
4 to 6
This sandwich is inspired by “coronation chicken,” a dish served at Queen Elizabeth II’s coronation luncheon in 1953. This simple salad of diced poultry and creamy curry sauce is still popular in the United Kingdom. So, when I traveled to London in spring 2023 to see King Charles’s coronation, I had to have one. I bought the sandwich to-go at Waitrose to fortify myself while standing in the rain for 10 hours at the Mall. The sandwich was filling and delicious. For a chicken salad, the touch of curry was unique.
This recipe works well with wild turkey, as long as you brine the turkey first to help tenderize and keep it moist while roasting. Some recipes include sultanas or golden raisins, but I find they make the salad too sweet—the chutney is enough. Don’t skip the almonds, though, which provide crunch.
The amount of brine below is enough for an entire wild turkey breast, in case you want to maximize your time. Save enough meat to enjoy this salad the next day, and eat the remaining right away for dinner.
Ingredients
- 1 lb. of turkey breast
- 4 cups water
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 to 2 tbsp. olive oil
- ⅓ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tbsp. mild yellow curry powder, or to taste
- 2 tbsp. mango chutney
- 2-3 green onions, chopped
- ¼ cup sliced or slivered almonds
- Salt and pepper, to taste
- Sandwich bread
- Lettuce, arugula, or watercress
Preparation
In a large bowl, combine water, ¼ cup kosher salt, and ¼ cup brown sugar, and stir until completely dissolved. Completely submerge turkey and refrigerate for 2 to 4 hours, depending on thickness. You can brine longer, but the meat will taste saltier.
Preheat oven to 325°F. Remove turkey with brine and pat dry with paper towels. Lightly brush with olive oil and bake on a rimmed cookie sheet until the internal temperature in the thickest part reaches 165°F. Allow to cool completely.
Shred or cube turkey meat—shredded will stay in your sandwich better than cubed. In a bowl, blend together mayo, Greek yogurt, curry powder, chutney, and chopped green onion. Add the turkey and almonds and stir until well combined. Season to taste with salt and pepper. Chill, covered, before serving in sandwiches with lettuce, arugula, or watercress.