Cook the Book: Turkey Salad

Cook the Book: Turkey Salad

Two solid days of cooking have gone by and I'm happy, though a little exhausted. My Thanksgiving was a resounding success and everyone left full, happy, and armed with a bag of leftovers to last them well into mid-December.

The curse of being the Thanksgiving meal host is that it doesn't matter how many dishes you make, you never get to eat to the point of Thanksgiving gratification. This recipe for Turkey Salad from Good Eats: The Early Years by Alton Brown is one of the best and easiest ways to use up your Thanksgiving leftovers.

Just take the great turkey that you made last night, mix it with the rest of the stuff you have leftover in the fridge, and put it in a sandwich. No extended family plus mayo and bread—this turkey salad is the perfect Thanksgiving decompression meal.

Win Good Eats: The Early Years

As always with our Cook the Book feature, we have five (5) copies of Good Eats: The Early Years to give away this week.

  • Yield:4 servings


  • 1 pound roasted turkey meat, cubed
  • 1/2 cup mayonnaise
  • 1/2 small lemon, freshly squeezed
  • 2 stalks celery, thinly sliced
  • 1/2 small red onion, finely chopped
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/4 cup dried cranberries, roughly chopped
  • 2 tablespoons fresh sage, chiffonade
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste


  1. 1.

    Combine everything in a large airtight container. Refrigerate for 1 hour before serving. Store in the fridge for up to 3 days.