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Put your leftover Thanksgiving turkey to work in this 5-minute Turkey Salad Recipe. Follow my standard recipe with celery and lemon juice, or customize with your own favorite mix-ins.
Meggan’s notes
Some recipes are perfect as-is and don’t need to be reinvented a million ways. As a classically-trained chef, I wanted to deliver a turkey salad recipe that tastes like the one in your memories, no exotic ingredients or crazy viral updates required.
Toss it together in 5 minutes or less or slather on a flaky croissant, crunchy toast, or buttery crackers. Or, grill it on buttered bread with cheese and tomatoes for an epic turkey salad melt.
Turkey Salad Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Mayonnaise: I love Hellman’s, Duke’s, and Best Foods, but any brand will work. You can even use Miracle Whip if that’s your jam.
- Lemon juice:Â This citrusy, acidic element makes the flavors really pop. You could also opt for any kind of vinegar, like white vinegar, champagne vinegar, or apple cider vinegar.
- Celery seed: I really like celery seed in turkey salad. But if you don’t have it and you don’t want to buy it, feel free to omit it entirely.
- Turkey:Â Leftover Thanksgiving turkey or leftover roast turkey breast works great in this recipe.
- Celery: For crunch. You can also add a little bit of red onion if that sounds good.
- Parsley: It tastes so good with the lemon juice.
How to Make Turkey Salad
- In a medium bowl, whisk together mayonnaise, lemon juice, celery seed, salt, and freshly ground black pepper (I like 1 teaspoon salt and ½ pepper).
- Add turkey, celery, and parsley. Toss to combine.
- Serve immediately or cover and chill until serving.
Turkey Salad Tips and Variations
- Yield: This recipe makes about 7 ½ cups of Turkey Salad, enough for 10 sandwiches, wraps, or salads with ¾ cup salad per person.
- Curried turkey salad:Â Make curried chicken salad but with leftover turkey, a touch of curry powder, and a pile of sweet red grapes.
- Mix things up: Try folding in halved grapes, cubes of apple, or chopped toasted walnuts or toasted pecans. I also love swapping the celery and celery seed for either red onion and lemon pepper seasoning OR toasted walnuts and dried cranberries.
- More deli salads: If you love this Turkey Salad, you might also love my Tuna Salad, Egg Salad, Ham Salad, classic Potato Salad, and my favorite Macaroni Salad.
- Plan a Perfect Picnic: My ideal picnic menu features turkey salad or chicken salad on buttery croissants. I love California Pasta Salad and a classic Fruit Salad on the side, Chocolate Chip Cookies for dessert, and a fresh White Sangria for sipping.
- Paleo and Whole30 compatible: Use an approved mayonnaise such as Primal Kitchen Mayo and enjoy your salad on lettuce or endive leaves.
How to Store Turkey Salad
Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Turkey salad does not freeze well and should be enjoyed within 4 days of making it.
More leftover turkey recipes
Stews and Soups
Homemade Turkey Soup
Casserole Recipes
Turkey Tetrazzini
Chicken and Turkey Recipes
Turkey Pot Pie
Stews and Soups
Turkey Wild Rice Soup
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Turkey Salad Recipe
IngredientsÂ
- 1 cup mayonnaise or to taste (see note 1)
- 1 tablespoon lemon juice
- 1 tablespoon celery seed (see note 23)
- Salt and freshly ground black pepper
- 6 cups cooked turkey shredded (see note 3)
- 3 ribs celery finely chopped
- 2 tablespoons minced fresh parsley
InstructionsÂ
- In a medium bowl, whisk together mayonnaise, lemon juice, celery seed, salt, and freshly ground black pepper. (I like 1 teaspoon salt and ½ pepper.)
- Add turkey, celery, and parsley. Toss to combine. Serve immediately or cover and chill until serving.
Recipe Video
Notes
- Mayonnaise: I love Hellman’s, Duke’s, and Best Foods, but any brand will work. You can even use Miracle Whip if that’s your jam.
- Celery seed: I really like celery seed in turkey salad. But if you don’t have it and you don’t want to buy it, feel free to omit it entirely.
- Turkey:Â Leftover Thanksgiving turkey or turkey breast works great in this recipe.
- Yield: This recipe makes about 7 ½ cups of Turkey Salad, enough for 10 sandwiches, wraps, or salads with ¾ cup salad per person.
- Storage:Â Store leftovers covered in the refrigerator for up to 4 days.