I’ve made this turkey salad so many times, I could stir it up with my eyes closed. It started with leftover Thanksgiving turkey. Now I make it for school lunches, busy work days, and lazy Sunday sliders. It’s simple, cozy, and yes—there’s crunch. In fact, if you want the step-by-step photo tutorial plus extra flavor notes, you can hop over to my complete turkey salad guide right here.
Do I love it? Mostly. But I’ve had a few flops too. Let me explain. If you want to compare it with a classic rendition, the straightforward Allrecipes turkey salad is a handy benchmark.
The Version I Actually Make
I’ve tested this with two kinds of turkey:
- Leftover roasted turkey (white and dark meat mixed)
- Deli turkey breast (I used Butterball slices, thick-cut, then chopped)
Both work. But leftovers taste richer.
Here’s my base recipe. It fills four big sandwiches or six smaller.
- 3 cups cooked turkey, chopped small
- 1/2 cup celery, diced (I used two ribs)
- 1/4 cup red onion, minced (I rinse it under cold water)
- 1/2 cup mayo (I like Duke’s; Hellmann’s works too)
- 1 tablespoon Dijon mustard (Maille is my go-to)
- 1 tablespoon lemon juice, fresh
- 1 teaspoon Worcestershire sauce (optional, but I love it)
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt (taste at the end)
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons fresh dill or parsley, chopped
- Optional mix-ins I’ve tried:
- 1/2 cup grapes, halved
- 1/2 cup apple, diced (Honeycrisp keeps a nice snap)
- 1/4 cup toasted walnuts or pecans
- 2 tablespoons finely chopped dill pickles or relish (I like Claussen for bite)
For even more inspiration on punchy add-ins, Kelly Senyei’s best leftover turkey salad riffs on sweetness and crunch in clever ways.
How I Mix It (Fast and Not Fussy)
- Pat the turkey dry with a paper towel. Wet turkey makes the salad watery. I learned that the hard way.
- Stir mayo, Dijon, lemon, Worcestershire, pepper, salt, and garlic powder in a big bowl (I use a glass Pyrex one).
- Add celery, onion, and herbs. Fold in the turkey. Then the mix-ins.
- Chill for 30 minutes. It sets and tastes brighter.
- Taste. Add a pinch of salt or a squeeze of lemon if it feels flat.
Small note: if the onion bites too hard, soak it in ice water for 5 minutes. Then drain and pat dry. That saved me once when I went a little wild with the knife.
Real Moments From My Kitchen
- Lunch test: I packed it in a Rubbermaid Brilliance container with Triscuits and carrot sticks. It stayed crisp for 5 hours. No soggy mess.
- Slider night: I stuffed it into King’s Hawaiian rolls with butter lettuce. My son had three. He called it “fancy chicken salad but not chicken,” which made me laugh.
- Grapes vs. apples: Grapes make it feel cool and sweet. Apples bring crunch. I pick apples when I serve it on toasted sourdough.
- Picnic fail: One time I used sweet relish and skipped lemon. It tasted too sweet and heavy. Lemon fixed it right away.
- Deli turkey version: Tasty, but a bit flat. I added extra Dijon and dill to wake it up.
What I Loved
- Creamy, crunchy, bright—nice balance.
- Easy to tweak. Herbs and add-ins keep it fun.
- It holds well for meal prep. Day two is peak flavor.
What Bugged Me (And How I Fixed It)
- Watery texture if the turkey or celery is wet. Pat them dry.
- Onion can take over. Rinse or soak it.
- Too “mayo-y” sometimes. A little extra lemon or a spoon of Dijon fixes it.
Flavor Swaps I Actually Used
- Light and tangy: Half mayo, half plain Greek yogurt (Fage 2%). Add extra lemon and a tiny pinch of salt. Still creamy, just lighter.
- Curried turkey salad: 1 teaspoon yellow curry powder, 1 tablespoon golden raisins, and chopped cilantro. Toasted cashews on top. Great in pita.
- Dill pickle style: Chopped Claussen pickles plus a splash of the brine. Skip grapes. This one loves rye bread.
- Burger vibes: On days when I’m craving drive-thru nostalgia, I pivot to a riff on the Big Mac salad—all the special-sauce flavor, none of the bun.
Serving Ideas That Hit
- Toasted sourdough with butter lettuce and thin tomato
- Croissants from Costco (flaky and rich—very Saturday)
- Crisp romaine boats or mini cucumbers for crunch
- Crackers (Ritz for soft crunch, Triscuit for hearty crunch)
- Warm pita with baby spinach
- Little sliders for game day
When I want extra presentation inspiration, I’ll peek at the plates over at Bistro Le Clochard and borrow a garnish idea or two. Their recent cranberry salad review also inspired me to play with tart pops of color alongside the turkey.
You know what? A sprinkle of crushed kettle chips on top is silly but fun. I do it when no one’s watching.
Storage and Safety
- Store in the fridge, covered, for up to 3 days.
- Keep it cold for lunch. I use an ice pack if it’s more than 2 hours.
- Give it a quick stir before serving. Flavors settle.
Because I’m a chronic bargain-hunter, I’ll even scroll local classified boards when I need a spare roasting rack or cheap mason jars. One surprisingly handy hub is Bedpage classifieds where neighbors post everything from second-hand kitchen gear to leftover holiday ingredients, so a quick browse there can score you deals and keep perfectly good food out of the trash.
On the social side, when I’m driving through Southern Oregon with a cooler full of turkey salad, I’ll sometimes browse the regional meetup postings on the Skip the Games Roseburg board to find out who’s organizing a spur-of-the-moment potluck or park game night—visiting that page lets you quickly see upcoming gatherings and turn a lonely lunch into a shared picnic.
My Take, Plain and Simple
This recipe is a keeper. It’s cozy and clean. It can be bright and light or rich and party-ready. I’d give it 4.5 out of 5. It drops a half point only because it can go watery if you rush it. But when I pat things dry and chill it, it sings.
Would I make it again? I already did—yesterday. And I packed the last scoop into a pita for work. Worked like a charm.