Thanksgiving’s UnTurkey

Posted November 29th, 2007 by olivia

This Thanksgiving s5 and I made our second UnTurkey. We changed the quantities of spices a little, but otherwise we stuck to the recipe you see here. It was definitely better than the first one we made last year, but I think it could have been better with even more spices. Here’s what we did differently:

- Made a double batch of the Yeast Flavouring
- Used double the amount of spices in the actual UnTurkey and triple in the basting mix
- Substituted 1 cup of veggie broth for water in the UnTurkey, and added a fair amount of soy sauce
- Basted the inside of the UnTurkey before we wrapped it in yuba

Next time I make the UnTurkey I plan to:

- Use three times the amount of spices in the UnTurkey
- Not knead the gluten dough so much – I hear this can make the UnTurkey tougher

Here’s our pictures from this year!

Steve is excited about blendingSteve is spicySpices!Rolling itPounding itFUCK YOU UNTURKEH!Stuffing prep & unturkehI mean, what's up with that?It's disturbing!The UnTurkehWe has cute friendsDINNAR

18 Responses to “Thanksgiving’s UnTurkey”

Wow, this looks so good! I do have a question, though.

I’d love to make an unTurkey in an interesting shape, like maybe in this turkey-shaped pan:

Is the boiling step for the gluten dough absolutely required, or is baking enough? I was thinking that if I lubed the pan and pressed yuba into all the nooks and crannies, then put in the gluten dough and stuffing and baked it, it might turn out looking pretty interesting.

If boiling is definitely necessary, would it be possible to roll it up in such a way that you could unroll it into more of a sheet once it’s done, so you could cut it into pieces and place them into the mold before baking?


Posted by taerin on December 1st, 2007 at 8:47 pm | Permalink |

taerin, to answer your question, read this comment from the original creator of the UnTurkey:

Hope that helps!

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