Mccall'S Cooking School Deluxe Turkey Salad - cooking recipe

Ingredients

6 lbs turkey breast
2 (10 3/4 ounce) cans condensed chicken broth, undiluted
2 cups water
2 onions
8 whole cloves
1 stalk celery & leaves, cut up
4 medium carrots, pared
2 teaspoons salt
10 whole black peppercorns
1 bay leaf
1 bunch radish
2 cups mayonnaise
1/2 cup light cream
6 stalks celery
2 (20 ounce) cans pineapple chunks in juice, drained
crisp lettuce or watercress
1/2 cup blanched whole almond
Dressing
1/4 cup salad oil or 1/4 cup olive oil
1/2 cup lemon juice
1 tablespoon onion juice
2 1/2 tablespoons chopped fresh tarragon (or 2-1/2 teaspoons dried)
3/4 cup chopped scallion
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper

Preparation

Wipe turkey with damp paper towels.
In an 8-quart kettle, combine broth, water, onions (each stuck with 4 whole cloves), celery, carrots, salt, peppercorns and bay leaf. Bring to a boil and add turkey breast. Bring back to boiling; reduce heat and simmer gently, covered, for about 2-1/2 hours or until turkey is tender. Remove from heat. Let stand, frequently spooning broth over turkey for 1-1/2 hours, or until cool enough to handle. Or you may refrigerate overnight, covered. Lift out turkey. Reserve broth for another use.
Remove the skin from the turkey breast. With a sharp knife, remove the breast meat in slices 1/2-inch thick. To make the dressing, in a large bowl combine oil, lemon juice, onion juice, tarragon, scallions, parsley, salt and pepper; stir to blend. Slice celery thinly on the diagonal to measure 4 cups; chill.
Cut sliced turkey into 1/2 to 3/4-inch pieces -- you should have about 8 cups. Add to dressing in large bowl. Toss lightly to coat well. Refrigerate, covered, until serving time, at least 1 hour or longer.
Make radish roses and refrigerate in ice water to open \"petals\" -- at least an hour.
Toss turkey salad with mayonnaise and light cream; chill. Add drained pineapple and mix well.
To serve: Spoon salad on a chilled platter lined with lettuce leaves. Garnish with watercress, radish roses and toasted almonds. (To toast almonds, in shallow pan bake at 350 degrees for 10 minutes or until golden.).