Begin by laying out a piece of parchment paper on your working surface. Then wash the strawberries and let them dry completely.
12 large strawberries
Add the chocolate melting wafers into a microwave-safe bowl and melt the chocolate in the microwave. The best way to do this is to microwave in 30-second increments stirring between each one until the chocolate is fully melted. It should only take two to three increments.
1 cup Ghirardelli chocolate melting wafers
Dip each strawberry into the melted chocolate then place it onto the parchment paper. To do this you will want to hold the strawberry by the stem and dip it until the chocolate covers 3/4 of the strawberry.
Allow excess to run off then place dipped strawberry, stem side down, onto the parchment paper.
While the chocolate is still soft add four pieces of candy corn to the back of the strawberry. Put two candy eyes at the front of the strawberry, one M&M for the nose, then lastly add a red soprinkle to the bottom for the turkey giblet.
48 pieces of candy corn, 24 candy eyes, 12 Orange M&Ms or Reese's pieces, 12 Red sprinkles
Let the turkeys cool completely. Then store in the fridge until ready to serve.
Notes
Adding a teaspoon of coconut oil to the chocolate will help it to coat the strawberries smoother.Be patient when adding the candy corn, they can be a bit heavy and will take a second for the chocolate to set. You might need to hold them in place for a few seconds. Using slightly chilled candy corn will help them set faster.Use room-temperature strawberries, otherwise, they have the potential to condensate and that will make it harder for the chocolate to stick.If the chocolate is not setting it may be too warm where you are working. Place turkeys in the fridge so they can set.Store in the fridge in an airtight container for up to three days or until the strawberries go bad.I donot recommend freezing these. Frozen chocolate covered strawberries are not great thawed.