that artist woman: A Tale of Two Turkeys: Turkey #2 Salt Dough

Here is Turkey #2. A lot quicker than clay and just as charming.

These are salt dough turkeys that Grade 4 completed.

Materials Required:

salt dough, see recipe at end of materials list

paper clip

rolling pin

dull knife

water

whole cloves (optional)

oven

acrylic paint

Mod Podge

skewer

Salt Dough Recipe

4 cups flour

1 cup salt

1 1/2 - 2 cups water

Combine ingredients to make a soft dough, knead in some extra flour if required. This dough will keep for quite a while in the refrigerator.

This is enough dough for 6 turkeys.

Roll out the dough to about 1/2 and inch thickness and cut out a round about 3 and 1/2 to 4 inches in diameter.

I'm using a tomato can...I have one of those can openers that leave no sharp edges...perfect for crafting.

Take your paper clip and insert it into the top of the round for a hanger.

Take some more dough and roll out a rectangular shape.

Cut some strips about the width of your finger.

Using a skewer make some indentations that look like feather marks.

Cut to size and using water glue into place.

It should look like this but feel free to alter as you wish.

Roll out some more dough and cut a small round about 1 and 1/2 to 2 inches in diameter.

I'm using a tomato paste can.

Glue into place with a little water.

Now you need to make the head/neck. Roll a little sausage shape.

Glue into place with a little water.

Make a triangular beak.....

Glue into place.

For eyes you can use two whole cloves or make some out of little balls of dough.

You should end up with something like this.

Here is one of the trays from Grade 4.

Bake at 300 degrees for about 3 hours or until hard.

Let cool.

With acrylic paint add some color to your turkey. The easiest way to paint it is to start with the bottom round and paint your way up just like the way you put your turkey together.