Ingredient:
1.25 kg (2 ½ lb) turkey breast joint
1 onion, quartered
1 carrot, sliced
A few parsley sprigs
Pared zest of 1 lemon
6 black peppercorns
1 bay leaf
200 ml (7 fl oz) lemon mayonnaise
1 bunch of watercress, tough stalks removed
1 ripe mango, peeled, stoned, and cut into cubes
125 g (4 oz) seedless green grapes
90 g (3 oz) walnut pieces
Method:
Put the turkey joint into a large saucepan, and cover with cold water. Add the onion, carrot, parsley, lemon zest, peppercorns, and bay leaf, and bring to a boil. Cover and simmer very gently for 1 hour or until the turkey is tender. Remove from the heat, and leave the turkey to cool completely in the poaching liquid.
Lift the turkey out of the poaching liquid, and remove the flesh from the carcass. Discard the skin and bone, and then cut the meat into bite-sized pieces.
Put the turkey pieces into a large bowl, and add the lemon mayonnaise. Stir well to coat the turkey pieces thoroughly and evenly.
Arrange the watercress on individual serving plates, and pile the turkey mixture on top. Arrange the mango cubes and grapes around the edge, sprinkle with the walnut pieces, and serve at room temperature.
