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

Roast the turkey. Cool; de-bone and cut into chunks. Combine turkey, macaroni, celery, water chestnuts, peas and onion.

Combine the mayonnaise and seasoned salt; stir into the salad. Chill for several hours.

Add almonds just before serving.

60 servings