Wild Turkey
Chocolate Project

By Bob Sherman

Undoubtedly, the original Thanksgiving feast featured the eastern wild turkey. This project shows how to paint and mold a 3D eastern wild turkey and makes a great centerpiece. It is slightly stylized, but is recognizable. For this project I used a 2 stage hollow molding technique because of the painting. By using this technique I was able to layer the colors without them running together or smearing.

About Turkeys
Although common belief is that turkeys are stupid - that only applies to domestic turkeys. Wild turkeys are some of the most intelligent and crafty animals in North America. Turkeys are impressive birds with an average wingspan of nearly 5 feet and a length of 3 1/2 feet. They have amazing vision and hearing, can fly up to 50 MPH, and can run up to 30 MPH. The largest recorded wild turkey weighed 38 pounds.

Unlike most forest animals, turkeys have zero curiosity - if they see or hear something out of place, they leave. This is why most folks only see them feeding near or crossing roads - in the woods they can hear you coming a long way off and will fade away long before you arrive.

Although they were nearly extinct in much of their original range at the turn of the 20th century, conservation programs have reintroduced them and they now thrive not only in their original range but in 49 of the 50 states. It is estimated that there are over 5 million eastern wild turkeys today.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate coating wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for filling the mold. The small amounts of colored chocolate are more easily melted in a microwave.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

1. Place the chocolate in a microwave safe bowl.
2. Heat for 30 seconds.
3. Remove and stir.
4. Repeat steps 2 and 3 until the chocolate is creamy.
5. Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Thinning Chocolate
For painting if you are having trouble getting the chocolate to flow add a pinch of paramount crystals to thin it and make it creamier.

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

• Turkey 3D Assembly Mold
• Chocolate Coating - Milk, Dark,White, Red, Blue, and Green were used here
• Paint Brush
• Pastry Brush
• Paramount Crystals
• Cotton Gloves
• Double Boiler
• Thermometer

Step By Step Instructions

Step 1
The mold is used without modifications.

Step 2
Paint a white chocolate stripe along the tips of the tail feathers. Allow to harden.

Note: On each of the following steps, check for trapped air and use the brush to eliminate it before the chocolate hardens.

Step 3
Paint a dark chocolate stripe next to the white stripe. Paint the eyes. Allow to harden.

Note: When painting touching a previously painted color use a dabbing motion to avoid smearing the previous color.

Step 4
Turkeys have a bluish white head. Mix a bit of blue with white and paint the head area. Remember to use a dabbing motion around the eye.

Step 5
Most turkeys have a reddish color leg (some have dark legs). Mix a bit of red with white chocolate and paint the legs.

Step 6
Paint the tail with milk chocolate.

Step 7
The base was painted with milk chocolate as well.

Step 8
Apply several heavy coats, allowing them to cool in between coats.

Step 9
Paint the neck and wattle red.

Continued On Page 2

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - October 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

This article is provided free of charge for use. Products may be made and sold using this idea royalty free.

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