How to Make It
Line a baking sheet with parchment paper, and lightly grease with cooking spray; set aside. Melt butter in a Dutch oven over medium. Set aside 4 marshmallows for garnish; add remaining marshmallows to melted butter, and cook, stirring constantly, until almost completely melted, about 2 minutes. Add peanut butter and vanilla to marshmallow mixture, and cook, stirring constantly, until completely melted and thoroughly combined, about 1 minute. Add rice cereal, and stir constantly with a wooden spoon that has been sprayed with cooking spray until mixture is thoroughly combined. Remove from heat.
Coat your hands with cooking spray to prevent mixture from sticking. Set aside about one-fourth of the cereal mixture for the “wings” and “drumsticks.” Shape remaining mixture into a teardrop-shaped “body” about 8 inches across at the wide end and about 12 inches long, and place on prepared baking sheet. Using your hands, create a 4-inch-deep cavity at the narrow end of the teardrop shape. (Do not hollow out the entire body.)
Shape reserved cereal mixture into 2 wings and 2 drumsticks, and place on parchment paper with turkey body (do not attach). Lightly coat a large piece of aluminum foil with cooking spray; gently cover turkey with aluminum foil (coated side down), and chill 1 to 2 hours.
Transfer turkey body to a serving platter. Attach wings and drumsticks with wooden picks. Fill cavity with candy corn, and sprinkle candy corn around turkey. Attach reserved marshmallows to tips of drumsticks to resemble drumstick bones.