Turkey Salad

Yield: 60 servings

Ingredients

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

Instructions

1. Roast the turkey. Cool; de-bone and cut into chunks.
2. Combine turkey, macaroni, celery, water chestnuts, peas and onion.
3. Combine the mayonnaise and seasoned salt; stir into the salad.
4. Chill for several hours.
5. Add almonds just before serving.