2 medium cantaloupe, cut into 1-inch balls, divided
1 red chili pepper
4 medium navel oranges
2 pounds green grapes
Wooden skewers (12 inches)
Thoroughly wash and dry watermelon. With a sharp knife, cut a thin slice from bottom of watermelon so it lies flat.
Using a small sharp knife, lightly score a horizontal cutting line around middle of the melon, leaving 4 in. on each side of stem end unscored for the head. Next, score a vertical line over top of melon, connecting both ends of the horizontal line. Using a long knife, cut through melon along the vertical cutting line. (Stop cutting at the horizontal cutting line.) Then, cut through the melon along the horizontal cutting line. Gently pull off cut section.
For turkey's head, cut a 2 in. half-circle at top. Make a scalloped edge, using the rounded edge of a 1-in. circle cutter. With a sharp knife, cut along the scalloped lines; discard scrapes. For eyes, insert a clove into the center of each of two cantaloupe balls. Using toothpicks, attach eyes; add a chili pepper wattle.
With a vegetable peeler, cut peel from oranges. (Save oranges for another use). Thread grapes, orange peel and remaining cantaloupe balls onto skewers; add to turkey for feathers.
TIP: Once guests each have a skewer, you can slice and serve the remaining watermelon.