Dredge turkey in flour; season with salt, pepper and 1/2 tsp each of the thyme and marjoram.
In a large skillet, heat 1 tbsp of the oil and the butter over medium-high heat. Add turkey; cook in batches for 3 minutes, turning once, or until cooked through. Remove to a plate and keep warm.
Add remaining 1 tbsp oil to skillet. Stir in apples, shallots and garlic; sauté for 2 minutes, stirring occasionally. Add broth, wine, cream, mustard, curry and remaining 1/4 tsp each thyme and marjoram. Simmer for 10 minutes over mediumlow heat, stirring occasionally. Serve with sauce and, if desired, steamed green beans.
