Tuxedo Turkey

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“This takes advantage of that extra store bought pie crust left over from making a pumpkin pie with a bottom crust only. Besides its cute. Black food coloring can be found in stores that sell cake decorating supplies.”

Ingredients Nutrition

  • 1 (14 -18 lb) whole turkey
  • 1 refrigerator pie crust
  • 1 egg yolk
  • 1 teaspoon water
  • red food coloring
  • black food coloring


  1. Cook turkey as desired.
  2. Preheat oven to 425.
  3. If needed roll pie crust on floured surface to obtain a 12 inch cirle. Cut a small wedge out of the "top" of the pie crust. Cut this wedge in half to make two smaller wedges. These two wedges form the bow tie.
  4. Along the sides trim the edges about an inch deep along the bottom third of the crust. From this trimming you should make one rectangle and two circles. The circles are the buttons and rectangle mark the bottom line of the cummerbund.
  5. See the diagram for clarifications.
  6. Carefully place the large piece of crust on the turkey. It actually fits better if you put the "neck" of the tuxedo between the legs of the turkey. While it is "upside down" it looks better this way. You may need to trim the crust a bit to fit.
  7. Place the smaller pieces on the turkey as shown in the second diagram. Moisten the back of the pieces with water before applying them and press lightly so they stick.
  8. Combine egg yolk and water and divide between two small bowls. Add red food coloring to one and black to the other.
  9. Using a small pastry brush paint the bowtie pieces red and the buttons and trim black. Careful paint the edges of the large piece black also.
  10. Bake 15 to 17 minutes or until pie crust is golden.

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