1. Beat eggs just until foamy in a medium-size bowl; add milk, flour and salt all at once; beat briskly 1/2 minute. Scrape down sides of the bowl; beat for 1 1/2 minutes longer. (Batter will be thin and smooth.)
2. Pour into 6 well-greased, 6-ounce custard cups, filling each two-thirds full. Set cups, not touching each other, in a shallow pan.
3. Bake in hot oven (400°) 50 minutes, or until puffed and golden-brown; remove from cups. Poke a small hole in side of each to let steam escape; cool on a wire rack.
4. Cut popovers in half length wise; line each half with lettuce, then fill with Curried Turkey Salad.