The amount of supplies you need of course will vary with how many turkey cookies you want to make.
Start with two chocolate sandwich cookies, and spread the face of one fairly thickly with chocolate frosting.
For the other cookie, spread the face of it down the middle, not quite to the edge, with a thick layer of frosting.
Push the second cookie up against the completely frosted one, to “glue” them together.
Then attach the jumbo malted milk ball to both of the cookies, sticking it into the chocolate frosting.
Use the candy corn to make the feathers around the malted milk ball, pushing them into the frosting.
Now for the head and face of the turkey, use another piece of candy corn on it side with chocolate frosting on the “back” as glue, and attach it to the top front of the malted milk ball.
Finally you’re ready to put on the candy eyes, using white or chocolate frosting as “glue.”
Now leaving the turkey on it’s back, I like to put mine in the refrigerator for awhile to let the frosting firm up and “solidify” so everything holds together nicely.