• Start with Jamie Geller's Challah Dough recipe.
• Lightly grease a baking pan.
• After dough has completed the first rise, place on a floured surface and divide the dough ball into 3 sections. Divide so that the middle section is bigger than the two ends (see photo).

Body:

• Roll the middle/largest piece of dough into a ball shape about 5 to 6 inches across. Place on prepared pan.

Feathers:

• Divide one of the smaller sections into 3 pieces and roll into balls. Divide each of those balls into 3 more pieces, you’ll have 9 total pieces. 
• Roll each ball into a 6- to 8-inch rope. Braid 3 ropes together. Repeat for a total of 3 braids. Place the 3 braids next to each other to the right side of the turkey’s body on the prepared pan (see photo).

Head and Feet:

• Divide last section into 2 pieces. Roll one piece into a thick 10- to 12-inch rope that’s slightly fatter on one end. This will be the head. Curve into a backwards “S.” 
• Snip ½-inch off the thinnest end, and flatten. This is will be the turkey’s waddle. Place across the head (see photo).
• Place the thinner end under the turkey’s body on the prepared pan.
• Divide the remaining piece of dough in half. Roll each into a 5- to 6-inch fat rope. Using kitchen shears or a sharp paring knife, snip one end of each rope into 3 “toes.” Place the unsnipped end under the body (see photo).

Decorating and Baking:

• Cover dough with a clean towel and rise for 1 to 2 hours, or until the dough has doubled in size. 
• Preheat oven to 350°F.Brush turkey with egg wash. Decorate body, neck, and feathers with pumpkin seeds and flax seeds. Add 1 whole clove for the turkey’s eye. See video for decorating inspiration.
• Bake at 350°F for 15 minutes. Then rotate pan and bake for 15 minutes more. Cool slightly before serving.