(Makes about 15-20 treats)
Things You’ll Need:
1 box of brownie mix
4 bags of candy melts (1 bag each: brown, red, orange and yellow)
1 small bag of mini marshmallows
1 package of colored chocolate-coated sunflower kernels
1 package of jumbo rainbow nonpareils
1 small tube of royal blue decorating gel or icing
2 cookie sheets
Wax paper
1 bag of cookie sticks (approx. 20 sticks)
2 medium-sized plastic storage containers
Several small microwave-safe cups
4-5 disposable decorating bags
1 spatula
1 small microwave-safe bowl or measuring cup (approx. 3” wide x 4” high)
Toothpicks
1 cake pop stand or foam block (to hold treats upright)
To Start . . .
Prepare brownie mix and bake as instructed on the box. Allow brownies to cool about 30 minutes. You want them to be slightly warm to the touch. (In a pinch, you can use store-bought brownies, but they need to be soft and unfrosted).
Remove the brownies from the pan, breaking into small pieces and placing them in one of the air-tight containers. Don’t include any crisp pieces (like the edges). You only want the moist parts.
TURKEY BODIES
Form the brownies into 1” balls
As you work, place each ball into the other air-tight container. This will ensure that they stay fresh and moist.
Once all the balls are formed, you are ready to place them onto the cookie sticks. Below is the setup I like to use, with everything in one place.
To start, place about 10 brown candy discs in a small microwave-safe cup.
Microwave at 50% power at 30-45 second intervals, stirring as you go to help them melt evenly.
Once melted, dip the end of a cookie stick into the chocolate.
Place the stick about halfway into the ball. Place upright into the cardboard or foam holder and repeat the process until each ball is placed on a stick.
Place the balls into the refrigerator for about 20-30 minutes to firm up.
You are now ready to cover the brownies in the brown candy coating. Take the balls out of the refrigerator.
Place brown candy discs into the small microwave safe bowl or measuring cup (approx. 3” wide x 4” high). Microwave at 50% power at 30-45 second intervals, stirring as you go to help them melt evenly. 
Dip each ball into the melted candy mixture, covering completely.
Let the excess drip off the end. You can smooth out the top with a toothpick. Place each treat upright in the holder.
Repeat the dipping process until all the balls are covered.
Place the balls into the refrigerator for about 20-30 minutes to firm up.
TURKEY TAIL FEATHERS AND WINGS
While the bodies are setting, you can create the tail feathers and wings. Place a sheet of wax paper on each cookie sheet. Fill the disposable decorating bags about halfway with the colored candy discs: 1 bag with RED, 1 bag with YELLOW, 1 bag with ORANGE and another bag with BROWN. Don’t melt them all at once. Work with one bag at a time — in this case, I started with RED.
Microwave at 50% power at 30-45 second intervals, kneading gently as you go to help melt evenly. Once melted, snip off the very end of the bag. Carefully squeeze the mixture from the bag onto the wax paper, forming the candy into the shape of a tail feather. You’ll want to make about 20 red, 20 yellow and 20 orange feathers. I always make a few extra in case any break in the attachment process.
Next, melt the brown candy discs. Again, once melted, snip off the very end of the bag. Carefully squeeze the mixture from the bag onto the wax paper, forming the candy into the shape of a wing. You’ll need to make 20 sets of wings, as shown below. Again, I always make a few extra in case any break in the attachment process.
Remove the balls from the refrigerator. Place the cookie sheets containing the tail feathers and wings into the refrigerator for about 5 minutes to firm up.
After 5 minutes or so, remove the tail feathers and wings from the refrigerator. With a tiny amount of melted candy, attach each tail feather to the turkey body. Repeat the process (RED, YELLOW, ORANGE) until each turkey has three feathers on it.
You’ll attach the wings last, so just set them aside for now.
TURKEY HEAD
The next step is to attach the turkey’s head (i.e. the marshmallow). With a tiny amount of melted candy, attach a marshmallow to turkey body.
Repeat the process for each ball. Once completed, go back and cover each marshmallow with the melted brown candy mixture.
TURKEY BEAK
Now you’re ready to attach the turkey’s beak. Pour some sunflower kernels into one of the small cups. You’ll want to pick out orange kernels that are pointy (in the shape of a beak). With a tiny amount of melted candy, attach a beak to each turkey’s head. Repeat the process for each ball.
TURKEY EYES
Next you’ll add the turkey’s eyes. Pour some nonpareils into one of the small cups.
You’ll want to pick out white balls about the same shape and size. Carefully push each white ball into place to create their eyes. Repeat the process for each turkey.
You’re almost done! With a toothpick, take a small amount of the royal blue decorating gel or icing and dot the white ball to create a pupil for each eye. Repeat the process for each turkey.
TURKEY WATTLE
Every proper turkey needs a wattle — so take the bag of red melted candy discs and gently drape a small amount on the right side of the turkey’s head.
AND FINALLY . . . THE WINGS!
With a small amount of melted candy, attach the wings to the turkey body. Repeat the process for each ball.
THAT’S IT!!! Now you have your very own flock of gobbly-good Thanksgiving treats!!
