Smoked Turkey Salad – Pastries Like a Pro

As much as I love cooking, the summer months of high 90’s have me looking for easy options to feed us. This Smoked Turkey Salad, which came from my take out shop, fills that need. A few easy to get ingredients with the star being the smoked turkey are easily assembled into this winner of an entree salad.

Serve it with cold fresh cantaloupe or watermelon and a piece of good bread and dinner is ready!

The Smoked Turkey Salad is served in a lettuce cup on a green plate with a fork.

Lacking a home smoker, I visit my local barbecue/smokehouse and buy the smoked turkey from them. It’s so much better than deli turkey which is usually pumped with water.

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Smoked Turkey Salad

  • Preheat the oven to 350°F. Place the pecans on a baking sheet in a single layer and toast for 7 to 9 minutes until fragrant and slightly darker. Cool completely. Chop coarsely. See my post, Chopping Nuts, A Quicker Way. Set aside.
  • Cut the dried cherries in half. Pour really hot water over them and let the soak until softened. Squeeze the water out of them.

  • Cube the turkey in about ½” square pieces.

  • Combine the turkey, cherries, celery, bleu cheese, and pecans together. Mix well.

Salad Dressing

  • Whisk together the mayonnaise, worcestershire sauce and cayenne pepper in a small bowl. Add it to salad ingredients and mix well.

  • Taste for salt and cayenne. I have found mayonnaise and smoked turkey to be very salty so often don’t add any additional. If a zippier version is preferred, add cayenne to taste.

  • This is best made the day before so all of the flavors can meld.


Apples can be substituted for the cherries.  Refrigerate the salad without the apples overnight.  Add the apples just before serving so they don’t turn brown.  I have found Gala or Pink Ladies don’t brown as quickly.
Dried fruit is difficult to cut with a knife.  Using scissors makes it easy.
If you’re a bread baker, be sure to save the water the cherries were soaked in to use as the liquid or part of the liquid for rye, whole wheat or multi grain bread.  Freeze if not using in a few days.  Thaw in the refrigerator to use. 
It’s easier to toast pecan halves and chop them.  If chopped nuts are used, reduce the toasting time.  
This salad should be consumed in 4 days or less.
Be sure to check out the Storing Celery post to make sure you’re getting the most out of your celery.


This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.


Serving: 6servings | Calories: 518kcal | Carbohydrates: 14g | Protein: 24g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 702mg | Potassium: 348mg | Fiber: 3g | Sugar: 8g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg

Course Dinner

Cuisine American

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