45 - 50 lb. turkey
10 lbs. sm. macaroni shells (not the real sm.)
6 bunches celery, diced
1 (#10) can pineapple tidbits
7 lbs. green grapes, halved
5 (12 oz.) cans orange juice concentrate
3 qts. salad dressing
2 qts. turkey juice or broth
4 c. chopped onion

Roast turkey as desired. Remove meat from bones and cut into bite size pieces. Cook macaroni as directed.

The day before it is to be served mix the orange juice concentrate (do NOT dilute) with the turkey - one can of juice for each 10 pounds of turkey. Mix thoroughly. Refrigerate overnight.

Mix the turkey broth with the salad dressing and add to the other ingredients. Add the marinated turkey. Retain all broth from roasting and add to the salad as you're mixing if it seems not moist enough.