Honey-Roasted Turkey Salad

Alrighty...you made the roasted turkey as mentioned earlier, but you have a cravin' for a kick-your-uncle turkey salad sandwich.  Well, my wondering young one, here is what I do to make  kick-your-uncle turkey salad.

Get a nut and cabbage crusher...you know, the thing that has a handle and there is a round, serrated blade at the bottom?  Get some of your sliced turkey and put it in an 8"-round bowl and fill it about halfway or three-quarters to the top.  Crush the Hades out of the turkey, like you would cutting cabbage into cole slaw.  When the turkey becomes uniformly cut to the point that it looks somewhat spreadable, stop crushing it.  Add two tablespoons of mayo, two teaspoons of crushed thyme, a handful of finely-chopped celery, one-half teaspoon or so of garlic, and stir away.  You could add some slivered almonds if you want.  The texture should be not dry and not real wet...you should be able to ball some of it in your hand without it falling apart or draining juices through your fingers...it should be just right.  If I have to tell what kind of bread or bun to use, then you are really helpless, aren't you?

The flavor of the roasted turkey (if you used the previous recipe, ding-a-ling) with the thyme, garlic, and celery will make you want to put a hole in a sheetrock wall with your fist.  But, instead of ruining a nice wall, go kick your uncle.