1		turkey (20 to 22 pounds)
4	pkg.	ring macaroni, cooked and drained (7 oz. each)
3	bunches	celery, thinly sliced
3	cans	sliced water chestnuts, drained (8 oz. each)
2	pkg.	frozen tiny sweet peas, thawed (16 oz. each)
1	large	onion, diced
2	quarts	mayonnaise
2	tbsp.	seasoned salt
4	cups	slivered almonds, toasted

Roast the turkey.  Cool; debone 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