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Turkey Challah Bread

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5 from 10 votes

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This easy turkey bread recipe uses one of my classic challah recipes to make a loaf of bread shaped like a turkey! It’s super simple to do and makes a fluffy loaf of challah that’s as fun to eat as it is to make.

Remember that time I used my challah recipe to make teddy bear bread? (Which some of you suggested should be called “Koala Challah” for the alliteration. Clever!) Well, today I’m going to share with you another way to have fun with challah. It’s one of our Thanksgiving traditions, where we take challah dough and bake it into bread shaped like a turkey. 🦃

Why You’ll Love This Turkey Bread

  • Easy. Sound complicated? It’s not. Really it all just boils down to dividing your challah dough into balls of various sizes, then using your imagination to put them together into a shape. If you have ever fiddled around with Play-Doh you can make this recipe.
  • Fun. Making challah into animal shapes was one of my favorite activities to do when I had littles running around the house, which means the process was simple enough for a toddler to do with you.
  • Tasty. The finished bread is slightly sweet, but not sweet enough to count as a dessert bread. The thing I love about this challah recipe is that it can be enjoyed on its own or served with any kind of savory dish.
  • Festive. Everyone will ooo and ahhh when you unveil this gorgeously golden turkey bread at dinner! They’re going to wonder how you did it and exclaim how clever you are. Go on, just soak up all the adoration. You deserve it.

Watch the Video

Want to see how to make this adorable bread step-by-step? Check out this video:

What You’ll Need

Here’s a quick rundown of what you’ll need to make this turkey bread for Thanksgiving. Be sure to scroll down to the recipe card for specific amounts.

  • 1 batch challah dough – I like to use my honey vanilla challah, but you could also use my sourdough challah recipe or even my pumpkin chocolate chip dough if you want a sweet version.
  • Raisins – For adding the turkey eyes. You can also use dried blueberries or cranberries. Any kind of dried fruit will work.
  • Egg and Olive Oil – We’ll use one egg and some olive oil to make an egg wash. This will give the finished bread a lovely shine and extra color.
Side view of turkey challah bread with a piece taken out

Tips for Success

While this challah recipe is fairly simple, it never hurts to have some tips. Here are my top ones:

  • Have FUN. You’ll notice I keep saying this. Having taught many people to make bread over the years, I’ve noticed that it’s fairly common to get “in your head” about the process. Don’t aim for perfection, aim for enjoying what you’re doing and having fun with making this recipe. Use your imagination and add your own flourishes if you want!
  • Be patient. Don’t skip the rises times and make sure you give your turkey challah a chance to cool before serving it.
  • Testing for doneness. The easiest way to tell that your challah is done is by color and sound. The bread will be golden brown in color, and when you gently thumb it with your fingers the body of the turkey will sound hollow. Test the body of the turkey for doneness because that is the biggest piece of dough.
  • Browning too fast? If your turkey’s “feathers” are browning faster than the middle, you can lay aluminum foil on top of those parts of the bread. This way the middle can continue baking without the feathers over-browning.

How to Store Turkey Bread

Let your bread cool to room temperature, then cover it with saran wrap or place pieces into airtight containers. The challah will keep on the counter for up to 3 days.

More Bread Recipes to Try

Turkey Challah Bread

5 from 10 votes
This easy Thanksgiving idea uses one of my classic challah recipes to make a loaf of bread shaped like a turkey! It’s super simple to do and makes a fluffy loaf of challah that’s as fun to eat as it is to make.
Prep Time30 minutes
Cook Time30 minutes
Rise Time2 hours 40 minutes
Total Time3 hours 40 minutes
Yield: 8 servings


  • 1 batch challah dough
  • 2 raisins
  • 1 egg
  • 1 tablespoon olive oil


  • Make the challah dough. First, you are going to make a batch of my Honey Vanilla Challah. Then after the first rise, you’re going to assemble the turkey.
  • Line a baking sheet with parchment paper. You are going to assemble the turkey on this baking sheet.

Assemble the Turkey

  • Get a sharp knife. To assemble the turkey you’ll need to cut the dough using a sharp knife.
  • Cut the dough into thirds. If young children are helping you, do all the dividing of the dough separately and just give them the pre-cut pieces to work with.
  • One third of the dough is going to be the turkey's body. Shape it into a large ball and place it in the center of your lined baking sheet.
  • Cut the remaining piece of dough into 4 pieces. One piece is going to be the turkey’s head. Shape it into a ball and place it just above the body, using a little bit of water to help the two pieces stick together if necessary.
  • Cut off about 1 tablespoon of the remaining dough. Roll into a ball and affix to the turkey's "face" with a touch of water to make the dough stick together.
  • Cut the rest of the dough into about 30 equally sized pieces. Roll them into a ball, then arrange them around the turkey like feathers.

Second Rise, Then Bake

  • Preheat your oven to 350 degrees F. Your bread will rise on the counter while the oven heats up.
  • Let the dough do a second rise. Cover the turkey loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.
  • Add the eyes. With a sharp knife cut small slits where the eyes will be, then insert raisins.
  • Add the egg glaze. Whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it.
  • Bake. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom.
  • Transfer to a baking rack to cool. Allow to cool completely before slicing – or at least wait until it’s warm, not hot – then enjoy!
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Calories: 124kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 8mg | Potassium: 9mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 30IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Reader Questions and Reviews

    1. Rustic Family Recipes

      Yes, you could freeze the baked loaf the same way you would freeze a regular loaf of challah – though it will require more room in your freezer! The turkey is quite wide so you need to be able to fit the width (not the length) of a baking sheet into your freezer.

      So let it cool completely, then wrap the loaf in a couple of layers of saran wrap, then a couple layers of foil. Place it in the freezer for up to 3 months and thaw on the counter for a few hours when you’re ready to eat it. If possible I recommend freezing it on a flat surface so that the turkey doesn’t break.