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.
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.
I'm using a tomato paste can.
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.
When the paint has dried you can give it a coat of glossy Mod Podge and add a ribbon for hanging.
Here is the display of squirrels Grade 1 made. I described how to make these in an earlier post here.
Great job Grade 1!!
See you next time.

I wonder how long it would take in a microwave - or if it would be possible at all....
ReplyDeleteYou make me want to play with salt dough again! It is so forgiving and feels lovely in hand. OOoooooh how badly I need a clone this time of year!
ReplyDeleteLOVE the turkeys.
Gail,
ReplyDeleteThank you again for another neat art project. I've added this one too to our activities for November.
so cute!!! I'm gonna try these with my kids! Thanks for sharing!
ReplyDeleteI'm so excited to try this project with my kids. We tried making small handprint type discs but they always puff up in the oven, any suggestions on preventing that with the turkeys?
ReplyDeleteThese are great! Can these be left to air dry? If so, do you have any ideas on how long that might take?
ReplyDeleteThree hours in the oven is an awfully long time. Is there any alternatives to dry/harden the salt dough?
ReplyDeleteLove, love, love everything you do. Since I stumbled upon your blog last night, I haven't been able to stay away :)