Even the grumbliest guest will crack a smile after one glimpse of these turkey napkins. Each gobbler takes two napkins to build—one for the body, another for the tail feathers—and there are two secrets to mastering this fold, says designer and napkin-folding expert Jessie Kaye. First, once you've folded the "body" napkin into a square shape, slide a 2- or 3-inch square of aluminum foil between the folds. This stiffens the body and lets you mold the beak a bit. Second, spray starch onto the "tail" napkin and iron it before you fold it. This creates crisp, defined edges and keeps the napkin from drooping, Kaye explains. For step-by-step instructions, watch her simple video tutorial.