You can be rest assured that this Turkey will not squawk at your dining table.
Materials Required for Turkey Fruit Carving:
1 Big and long Pineapple with a stem and fresh leaves
1 Red Dry Chili
1 White Radish
Toothpicks or small sticks
For the Body
Step1: Remove some of the leaves at the bottom, so that the Turkey tail gets a good shape.
Step2: Cut the Pineapple stem at 45° leaving about 1 inch stem intact (Picture1). Stick few toothpicks on the stem.
For the Head
Step3: Cut the tapered front of the Radish about 2″ long and cut an angle of 45° at the non tapering end. This forms the head of the Turkey.
Step4: Cut off about 1/2 inch off the pointed end of the Red Chili and slide it to the tapered end of the Radish. This forms the beak of the Turkey (Picture2)
Step5: Insert the two cloves on either side of the head to form the eyes of the turkey.
For the Neck
Step6: Peel the Radish and depending on the size of the Pineapple cut the Radish to 4 to 6 inches in length. Cut 45° angles at both sides of the Radish (Picture3).
Step7: Fix 3 small leaves at the narrow end of the 4 to 6 inch Radish piece using toothpicks (Picture3).
Step8: Cut Tomato into half, remove the seeds and remove some of the pulp from the Tomato skin. Flatten the skin on a surface and cut it into heart shape (Picture3).
Step9: Fix the Tomato heart on the Radish piece just below the three leaves (Picture5).
Step10: Fix the head of the Turkey to the narrow end of the Radish by using 4 or 5 sticks to hold it firmly (Picture6)
Step11: Fix the Radish neck to the Pineapple body by using sticks firmly (Picture7).
Step12: Stick 3 small leaves using sticks on either side of the Pineapple body to represent wings (Picture9).
Keep the Turkey in the center of a tray and arrange Salad all around (Picture10). A perfect “Thanksgiving” arrangement is ready to adorn the buffet table.