Turkey Salad for 60 Recipe

Be the first to add a review
Publisher Photo
The mild seasonings in this salad certainly have mass appeal. It's a substantial main dish with a delightful crunch.—Terry Smith, Campbell Hall, New York
TOTAL TIME: Prep: 30 min. + chilling Bake: 5 hours + cooling
MAKES:60 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 5 hours + cooling
MAKES: 60 servings


  • 1 turkey (20 to 22 pounds)
  • 4 packages (7 ounces each) uncooked ring macaroni, cooked and drained
  • 3 bunches celery, thinly sliced
  • 3 cans (8 ounces each) sliced water chestnuts, drained
  • 2 packages (16 ounces each) frozen tiny sweet peas, thawed
  • 1 large onion, finely chopped
  • 2 quarts mayonnaise
  • 2 tablespoons seasoned salt
  • 4 cups slivered almonds, toasted

Nutritional Facts

1 each: 409 calories, 31g fat (5g saturated fat), 68mg cholesterol, 406mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 25g protein.


  1. Roast the turkey. When cool enough to handle, remove turkey from bones; discard bones. Cut meat into bite-size pieces.
  2. In several large bowls, combine the turkey, macaroni, celery, water chestnuts, peas and onion. Whisk mayonnaise and seasoned salt; stir into the salad. Chill for several hours. Add almonds just before serving. Yield: 60 servings.
Originally published as Turkey Salad for 60 in Taste of Home October/November 1998, p54

Reviews for Turkey Salad for 60

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image