Turkey Cookies Food

THANKSGIVING TURKEY COOKIES

Steps:

• Bake cookies as directed on roll or package. Cool completely, about 15 minutes.
• Spoon chocolate frosting into 1-quart freezer storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
• Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

THANKSGIVING TURKEY COOKIES

Steps:

• Bake cookies as directed on roll or package. Cool completely, about 10 minutes.
• Spoon chocolate frosting into 1-quart Ziploc(R) Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
• Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

OREO COOKIE TURKEYS

Steps:

• Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.
• Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.
• For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.
• Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.
• Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head.
• Take a small amount of the white frosting in a separate dish. Mix in red food coloring.
• Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak.
• Your turkey is complete!

THANKSGIVING TURKEYS

Steps:

• Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
• For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
• Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
• Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
• Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
• Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
• Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
• In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.