Roll out the dough to an approximate ¼-inch thickness (see Café Tips above in the post). Keep work surface, dough and rolling pin lightly dusted with flour. Cut out turkeys and transfer to prepared pans with a thin, metal spatula. Re-roll scraps as many times as needed to use up the dough. Place cutouts in the refrigerator for at least one hour or up to 24 hours.
To glaze the cookies, hold onto the edges of a cookie and dip the top surface into the glaze, being sure all of the top touches the glaze. Pull cookie straight up and out of the glaze. Allow excess glaze to drip back into the bowl for about 15-20 seconds. (see pictures above in post).
Makes 10-12 cookies, depending on the size of your cookie cutter.
See Café Tips above in post for more detailed instructions and tips.
I got my turkey cookie cutter from Amazon.