If you can get your hands on some edible turkey eggs, you may be surprised at how well this bird tastes when it's not on your Thanksgiving table. Many farmers don't sell turkey eggs simply because the birds that hatch from them are far more valuable for their meat. But a few small-scale producers wind up with breeds of turkeys that can't be bred but still lay eggs. Their eggs are reportedly creamier in taste than chicken eggs, and about one and a half times bigger, so you need fewer of them in your baking. And like quail eggs, turkey eggs have curiously speckled shells that make them quite decorative.