This recipe can be made 1 day ahead, just wait to add cashews at the last minute
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. Mix cashews into salad.