For the fourth year in a row, the UnTurkey lives!

Posted November 26th, 2009 by olivia

Here we are again, UnTurkeying it up again for Thanksgiving 2009. Making the UnTurkey has become a tradition for us, something we really look forward to every year. Last year we posted some modifications to the recipe that made the UnTurkey kick unholy amounts of arse, so check those out if you’re cooking it this year.

Let us know if you made the UnTurkey!

10 Responses to “For the fourth year in a row, the UnTurkey lives!”

Unturkey was a success for me. I followed all the modifications posted on this blog (olive oil paste, extra spices, broth when mixing gluten) and it was all great. Here are some problems I had, though. 1) I didn’t have a pot big enough for the gluten roll, so I had to cut it in half and boil the 2 halves in 2 separate pots. 2) the cheesecloth burned to the bottom of the pot! Any tips on this? 3) When I unrolled the “turkey”, it didn’t really unroll, it had all stuck together, so I had big chunks encasing the stuffing (luckily the yuba held it all together|) Any tips on this, also? These things just made my preparation difficult, but once it was done it was completely delicious and worth it! Can’t wait for next year!

Posted by davexhayter on November 26th, 2009 at 6:29 pm | Permalink |

Hey, peeps! Glad to see you’re back up online. I split the dough and made two smaller Unturkeys this year. I implemented your modifications, and the paste on the boiled dough and on top of the yuba made the yuba skin brown up more quickly. After a couple of bastings, I just covered them with foil. Thanks for the tips. They look awesome and they taste even better!!!

Posted by toranekobus on November 26th, 2009 at 7:05 pm | Permalink |

Hey, davexhayter, I think you may not have had enough liquid in the pots? Mine actually floated to the top after a bit of simmering. Also, the heat might have been too intense. I like to let the liquid barely begin to boil before turning it down to a gentle simmer, which also gives you a better texture.

As far as the uncooperative Unturkey not wanting to unroll, maybe the dough wasn’t rolled out flat enough prior to rolling? I flattened the dough out with a little oil on its surface, too, so it didn’t stick to itself. I would think that the oil kept the raw dough slick long enough to remain separated while simmering.

Hope that helps!

Posted by toranekobus on November 27th, 2009 at 10:52 am | Permalink |

Good tips – you could also periodically nudge the unturkey in the pot so it doesn’t get stuck.

My trick for an unrollable UnTurkey is this: I wrap the entire rectangle of dough in cheesecloth and then roll it, so the inside of the roll is cheesecloth’d as well as the outside.

As for constructing the actual UnTurkey shape – I cut the roll into 3 bits, saw at one bit with a knife so it makes a good flat platform for stuffing, and then prop the other two over the stuffing like a tent. The yuba keeps it all nice & wrapped up.

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