Turkey Salad Recipe

Put your leftover 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.

Course Main Course, Salad

Cuisine American

Prep Time 5

Total Time 5

Servings servings (3/4 cups each)

Calories 260kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

Instructions

In a medium bowl, whisk together mayonnaise, lemon juice, celery seed, salt, and freshly ground black pepper. (I like 1 teaspoon salt and 1/2 pepper.)
Add turkey, celery, and parsley. Toss to combine. Serve immediately or cover and chill until serving.

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: Leftover Thanksgiving turkey or turkey breast works great in this recipe.
Yield: This recipe makes about 7 1/2 cups of Turkey Salad, enough for 10 sandwiches, wraps, or salads with 3/4 cup salad per person.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition