The turkey has done what a supermodel never could: land the cover of dozens of magazines in a single month. The November covers of American food magazines are a turkey delight, with the burnished bird stuffed, garnished and splayed every which way.

Dana Cowin, the editor in chief of Food & Wine, said,

“I know it seems like, hey, what could be simpler than roasting a bird? But the perfect roast bird is a challenge. Turkey, as a model, is very much like a fashion magazine with fashion models. There are plump turkeys, and, I’m not kidding you, there’s skinny turkeys, there are chesty turkeys, breasty turkeys, there are flat-chested turkeys.”

“We have enhanced the breasts of turkeys,” she admitted.