Using a cheese grater on the largest setting, grate your cold butter and transfer it to the bowl with the dry ingredients.

Mix in the butter until it's fully coated in the flour mixture, you should see pea-sized chunks of butter in the dough.

Add the cold sourdough discard and lemon juice to the bowl, and start to combine the dough.

Begin to mix with a pastry whisk or your hands to bring the dough together. If you need to, you can turn your dough out on a clean surface to mix it with your hands.

The ball of dough should come together easily, if it's too dry add a teaspoon of cold ice water at a time until your dough just comes together.

If the dough is too wet or sticky, sprinkle with a little flour and continue to bring the dough together.

I typically don't even need to use water, but it's okay and normal if you do!

Because your hands can melt the butter, it's important to just bring the dough together and then stop mixing. You want chunks of butter and overworking the dough isn't the goal.

Flatten the dough into a disc, and cut the dough in half (this doesn't have to be perfect just guess). You want to see the bits of butter throughout your dough, this is what makes those flakey layers!

Flatten each half into a round, then wrap tightly in plastic wrap and refrigerate at least 2 hours but optionally overnight for longer fermentation.

Cut up your butter (make sure it's very cold), into 1/4 inch cubes. Add the butter to the dry ingredients.

Pulse the butter until you have blueberry sized balls of butter cut up into the flour mixture. Don't over blend the butter into the flour at this stage! Go slow and stop when you see the butter is chopped up to the desired size.

Add the sourdough discard and the lemon juice to the work bowl.

Pulse together the ingredients slowly until a dough starts to form. If the dough is very dry, you can add 1 teaspoon of ice water at a time until the dough just comes together.

Add discard, lemon juice, and cold water and bring dough together

Once a pastry crust is forming, dump out the dough onto a clean work surface and use your hands to bring the dough together. You want to see the bits of butter throughout your dough, this is what makes those flakey layers!

Divide the dough, and flatten both sections into discs and wrap tightly in plastic wrap.

Refrigerate the pastry dough at least 2 hours but optionally overnight for the longer fermentation.

Make sure your cream cheese is fully softened before you mix the filling.

In a medium mixing bowl, add the cream cheese, finely grated Parmesan, garlic powder, and black pepper.

Using a spatula or a hand mixer, blend the filling until the ingredients are combined and smooth.

Set this aside while you shape the turkey.

Flour a clean work surface or pastry baking mat well to roll out your pastry dough.

Starting with one of the pastry crusts, roll it out gently to make a approximately 14 inches wide and 10 inches tall.

Using a ruler or a measuring tape, measure 14 inches across the bottom of the dough and trim to create a straight edge.

Find the center of the bottom edge (7 inches from either side). From that center point, measure 10 inches straight up and make a small mark. This will be the top of the turkey's feathers.

Starting at one bottom corner, cut a wide, rounded curve up to the 10 inch center mark, then curve back down to the opposite bottom corner.

You should have a large, rounded fan shape, similar to an open hand fan. Flour the top with a bit of flour, fold it in half, and transfer the dough to a parchment lined baking sheet. Unfold the dough to the original shape and transfer to the refrigerator or freezer to chill.

Flour your surface again, and roll out the 2nd disc of pastry dough to a rectangle 14 inches wide and 10 inches tall. Lightly flour the top of the dough.

Grab the first fan shaped section of dough that has been chilling, and place it on top of the second dough rectangle and use it as a guide to cut a second fan shaped piece of pastry.

Transfer both pieces of dough to parchment lined baking sheets and freeze.

With the remaining scraps of dough, cut out a 3 inch wide circle of dough that will make the turkey head, and use scissors to cut a small beak and little feet.

To make the feet, cut small rectangles of dough and cut little snips at the end to form the feet. To make the beak, cut a small triangle of dough. See the photos for reference.

Transfer the head, feet, and beak to one of the baking sheets in the freezer or frig and allow them to chill too.

Gather your pesto, the cream cheese filling, a spatula, and one of the fan shaped sections of dough that has been chilling.

Spread the cream cheese filling over the fan shaped dough, leave a small 1/4 inch border around the edges.

Spoon the pesto on top, and spread over the top of the cream cheese filling.

Place the second fan shaped piece of pastry dough over the top of the filling, and press the edges to seal it all together.

Using a 5 inch round cookie cutter, place it along the bottom edge in the center and lightly press to create a guide. DO NOT PRESS THROUGH.

Next, using a pizza wheel or sharp knife, make 8 even cuts along each side of the turkey to the center mark. You should have a total of 16 "feathers".

Grabbing on section, twist it twice; press the end down gently so it lays flat. Repeat this step with all of the remaining sections, making sure you twist all of the feathers pointing in the same direction.

Beat an egg with 2 tsps of water in a small bowl, then using a pastry brush or a folded paper towel brush the entire turkey with egg wash.

Add the 3 inch circle of dough you cut out along the bottom edge, in the center of the 5 inch circle you marked earlier. This makes the head. Brush the head with a bit more egg wash.

Add the feet under the head, tucking them under the pastry. Add your beak to the center of the face. Brush the feet and beak with more egg wash, then freeze the whole thing for 15 minutes while the oven heats up.

Preheat the oven to 375°F.

Bake on the middle rack for 35-40 minutes, or until golden brown and fully baked.

Remove from the oven and allow the turkey to cool for about 20 minutes.

I used little candy eyes as the final touch on my turkey, I used a little left over cream cheese filling to help them stick! You could also use a tiny piece of black olive.

Serve immediately!