Turkey Salad 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