1. Dice the red onion into small pieces and chop the celery stalks into ¼-inch pieces for even distribution.
2. In a small bowl, whisk together mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper until smooth.
3. In a large bowl, combine cubed turkey, diced red onion, chopped celery, and cranberries.
4. Pour the dressing over the mixture and gently fold everything together until evenly coated. Avoid overmixing to maintain the integrity of the turkey cubes.
5. Spoon the turkey salad onto toasted bread of your choice. For a low-carb option, serve the salad in lettuce wraps or over mixed greens.
6. Serve immediately or refrigerate for up to 3 days. Stir before serving if chilled.

Notes

– Use fresh, high-quality turkey: It ensures superior flavor and texture. Rotisserie turkey can be used for convenience but should be shredded or cubed into bite-sized pieces.

– Prevent sogginess: Use toasted bread or add a layer of lettuce between the bread and turkey salad.

– Storage: Store leftover turkey salad in an airtight container in the fridge for up to 3 days. Freezing is not recommended due to perishable ingredients. Store the dressing separately and mix it with the salad just before serving if preparing ahead.

– Customizations: Add curry powder, smoked paprika, or cayenne for heat. Stir in diced apples, grapes, or toasted nuts for extra sweetness and crunch. Sprinkle fresh herbs like parsley or dill for added freshness.