Step 1

Mix 1 teaspoon of Gum-Tex powder with 4 tablespoons of boiling water (added 1 tbsp. at a time) and your choice of food coloring. We recommend a combination of liquid food coloring and liquid pearl sheen for the brightest colors. TIP: You can quadruple the batter for a larger batch. You’ll need approximately 12 – 16 individual batches to fully cover a 16-pound turkey. Mix Gum-Tex powder, boiling water and food coloring thoroughly with a rubber or silicone spatula. Mix until you get a paste-like consistency, approximately three – five minutes.

Step 2

Once mixed to a paste-like consistency, spread out on foil-lined baking sheet. Spread the mixture out into a thin layer as best as you can along the foil-lined sheet. Bake in a pre-heated oven at 275°F for about 30 minutes, or until the mixture is completely dried out and hard.

Step 3

Once the mixture has dried and cooled, break up into pieces and place into a clean coffee grinder or food processer. Pulse until pieces are grinded. Place a sieve over a bowl and pour the mixture into the sieve. Shake the sieve to separate the smaller pieces from the larger pieces. Place larger pieces back into the grinder. Repeat until you have enough to completely cover your turkey. You’ll need approximately 12 – 16 individually baked batches to fully cover a 16-pound turkey.

Step 4

Preheat oven to 325°F. Line roasting pan with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 5

Remove neck and giblets from turkey; rinse turkey and pat dry. Place turkey in foil-lined roasting pan. If stuffing is desired, loosely stuff turkey.

Step 6

Brush turkey with oil and insert meat thermometer into thickest part of thigh, not touching bone. Sprinkle the glitter on top of the turkey, covering it completely.

Step 7

Make a foil tent by placing a sheet of foil over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan.

Step 8

Roast turkey until meat thermometer inserted in thickest part of the thigh not touching the bone reads a temperature of 165°F. For approximate roasting times see chart below. For stuffed turkey, add 30 minutes to roasting time.

Step 9

To brown turkey, remove foil tent after 1 hour of roasting. For easy slicing, cover turkey with foil and let stand 15 minutes.

Step 10

8- to 12-pound turkey: 2 1/2 to 3 hours12- to 16-pound turkey: 3 to 3 1/2 hours16- to 20-pound turkey: 3 1/2 to 4 hours20- to 24-pound turkey: 4 to 5 hours24- to 28-pound turkey: 5 to 6 1/2 hours28- to 32-pound turkey: 6 1/2 to 7 hours