Cover the entire surface of the cake with Chantilly cream Top Cream.

Temper the White Chantilly Ganache and add brown food coloring. Cover the entire surface of the cake.

Tint the Chantilly cream Top Cream brown, orange, and yellow. Using piping tip 803 (Ateco), pipe a line of dots until forming a half-moon shape.

Alternate the colors of the dots until completing the half-moon.

Tint the Chantilly cream Top Cream brown and form a sphere using piping tip 803 (Ateco).

Pipe the final turkey details using Chantilly cream Top Cream (eyes, beak, etc.) with piping tip 4 (Ateco).

Finally, using piping tip 22 (Ateco), pipe a border with Chantilly cream Top Cream tinted brown around the bottom edge of the cake.