Turkey Salad w/ Fat Pants
This is what we served at our daughter's h.s. graduation. This recipe is super easy to make, feeds a big crowd, and perfectly pairs with Fat Pants. (Recipe credit: I got this tasty idea 25-years ago from my amazing mother-in-law.)
- 2 3-pound turkey breasts You can also use turkey tenders, or leftover Thanksgiving turkey (white or dark meat). Our family turkey hunts, and we love to use wild turkey breasts in this recipe!
- 1 red onion
- 1-2 cups mayonnaise The amount of mayo depends on personal preference. Start out with a smaller amount and add to preference.
- pita bread, fresh baked rolls, toasted english muffins, or crackers
- salt & pepper to taste
- 4 tbsp sweet pickle relish
Fully cook the turkey using method of choice. If pressed for time, I use an Instant Pot or pressure cooker, but you can grill, smoke, or roast the turkey, as well. Make sure the internal temperature of the turkey reaches 165-degrees.
After fully cooking the turkey, let the turkey return to room temperature or cooler.
Coarsely dice a red onion and grind the turkey meat and red onion together into a large bowl. For grinding the meat, I use a 1/2-HP brute-of-a-grinder made by Cabela's, but you can also use KitchenAid's food grinding attachment. https://www.amazon.com/KitchenAid-FGA-Food-Grinder-Attachment/dp/B00004SGFH
Add approximately 1 tbsp. of Fat Pants, 1 tbsp. of salt, and 1 tsp. of pepper to the bowl of ground turkey/onion. Mix well with clean hands or large spoon.
Refrigerate the (dry) turkey salad until you are ready to serve it, and then mix in mayonnaise to get to the consistency you prefer.
Serve the turkey salad on your bread of choice. You can also add a slice of sharp cheddar, lettuce, sliced red peppers, or a slice of tomato with the sandwich.