Wrap 0.020 lead wire over the middle of the shank; start the cream thread, build a thread ball in front and a ramp behind the lead to lock it (a drop of cement keeps the body from sliding).
At the rear, tie in pheasant-tail fibers extending one shank-length past the bend for the antennae; trim the butts.
Tie a small loop of black round rubber leg at the rear over the antennae, trim the tags, then cut the loop to leave two moving feelers.
Cut a wide slip of lacquered turkey, square the end, and tie it in at the rear shiny side up so the dull side faces out when it's pulled over.
Tie in Ice Dub chenille and build a fat ball at the rear, this spreads the claws.
Prepare two claws from saddle-hackle butt ends: strip the fluff back, trim the stem out of the tip to leave a V, and round the ends. Trim both together so they mirror each other; tie one flat along each side of the ball, equal lengths (a lick of saliva tames the fluff).
Tie in more Ice Dub chenille and build up the wide head area; pull the turkey over it and tie down, then re-tie the same slip in facing rearward so the shellback keeps its full width for the next pull-over.
Tie in the wine brass wire (leave a tag and fold it over so it can't pull out), tie in chenille once more, and wrap a cigar-tapered abdomen to the hook eye; tie off.
Tie in a ginger saddle hackle at the eye and reverse-palmer it back to the rear in even open turns to suggest legs and gills; trap the tip with a turn of the wire, trim it, then clip the hackle flat on top.
Pull the turkey shellback over the top to the eye, secure it square, then rib forward with the wire in even turns, wiggling it side to side so it traps as few hackle fibers as possible; tie off and break away the wire, whip finish, trim the last turkey flap, and preen the hackle back into place.