Turkey Salad for 60 Recipe

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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
Test Kitchen Approved
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 serving (1 each) equals 409 calories, 31 g fat (5 g saturated fat), 68 mg cholesterol, 406 mg sodium, 7 g carbohydrate, 2 g fiber, 25 g 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

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