Food.com has a basic recipe for turkey salad, Betty Crocker features one that adds apples, curry and celery, and Chow offers a yogurt-based dressing with cilantro, curry, fresh ginger, coconut, raisins and apples.
For basic turkey salad, combine in a mixing bowl 2 cups cubed cooked turkey and1/2 cup chopped celery. In a separate bowl mix together 1/3 cup salad dressing or mayonnaise, 1/2 teaspoon each of poultry seasoning and salt, 1/8 teaspoon onion salt and freshly cracked pepper. Pour dressing over the turkey and celery, toss, cover, and refrigerate for at least 2 hours.
Betty Crocker's recipe calls for 1 1/2 cups diced cooked turkey, 1/2 cup each diced unpeeled apple and celery, 2 chopped green onions, 1/2 cup mayonnaise or salad dressing into which has been blended 1 1/2 teaspoons curry powder and 1/4 teaspoon each of ground ginger and black pepper. Serve on multi-grain bread, or on lettuce-lined plates with cut up fresh fruits or vegetables.
For a yogurt-based turkey salad, Chow recommends a dressing made from 1/2 cup plain yogurt blended with 2 tablespoons olive oil, 1 tablespoon plus 1 teaspoon fresh lemon juice, Kosher salt to taste, 3 tablespoons chopped fresh cilantro, 2 teaspoons each curry powder, peeled and minced fresh ginger and minced shallot. In a mixing bowl combine 2 cups cubed cooked turkey, 1/2 cup each of diced apples and shredded dried coconut and 1/4 cup raisins. Fold in dressing, combine gently and chill thoroughly.