Martha's delectable brown sugar turkeys are the perfect compliment to the classic Thanksgiving feast.
- 4 pounds light-brown sugar
- Two-piece turkey-shaped chocolate mold (chocomolds.com)
- 2 Parchment-lined baking sheets
- Royal Icing (marthastewart.com/ royal-icing)
- Pastry bag
- 1 box confectioners' sugar (1 pound)
- 5 tablespoons meringue powder or 2 large egg whites
1. Combine 2 pounds brown sugar with 3 tablespoons water; mix well with your hands. Firmly pack mixture into 1 piece of the mold (you may have some left over). Lift mold to make sure crevices are filled. 2. Invert 1 baking sheet onto back of mold; reinvert, turning mold onto sheet. Carefully lift off mold. (If shape breaks or crum¬bles, wash mold and start over.) Repeat with remaining sugar, 3 tablespoons water, and remaining half of mold. Let dry at room temperature for 2 or 3 days. 3. Pipe icing along edge of flat side of 1 turkey; press remaining piece flat against it, to form a whole turkey. Pipe icing into seam, and sprinkle with brown sugar if needed to hide the seam. For the Royal Icing In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
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