Christmas Turkey

Soft, chewy, and that beloved pretzel flavour.

4.4/5

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Ingredients

Seitan

  • 1 Tsp Apple Cider Vinegar
  • 1 Tsp Liquid Seasoning
  • 1 Can of Chickpeas + Water I'm using a 400g can
  • 1/2 Cup Vegetable Stock
  • 1 Tbsp Onion Powder
  • 2 Tsp Garlic Powder
  • 1 Tsp Sage
  • 1 Tsp Rosemary
  • 1 Tsp Thyme
  • 1 Tsp Pepper
  • 1/2 Tbsp Chicken Seasoning
  • 250 g Vital Wheat Gluten

Glaze

  • 1/2 Cup Brown Sugar
  • 1 /2 Cup Soy Sauce
  • 1/2 Cup Sherry Vinegar
  • Sage
  • Rosemary
  • Thyme
  • Bay Leaves
  • 4 Garlic CLoves
  • 2 2 x1 Inch Strips of Orange Peel

Dry Rub

  • 1 Tsp Paprika
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Chicken Seasoning
Instructions
  • Combine all of your Turkey Ingredients (Minus the wheat gluten, Glaze and Dry Rub Ingredients) into a blender and blend till smooth
  • Combine your chickpea mixture with your vital wheat gluten into a stand mixer and knead for 10 minutes on medium. You can also use a food processor for 10-15 minutes too.
  • When done, grab it with both hand and kind of squish it into a loose ball and wrap tightly in tin foil twice. You want to make sure it's properly sealed.
  • Steam in a pot of boiling water for 2 hours. I use a large pot of water, and place a few balls of tin foil at the bottom to prop the seitan ball up to make sure it isn't touching the water. A steamer basket is much easier though.
  • Regularly check the pot to make sure there is still water in it.
  • When done, take out and let cool on the side for 10 minutes or so then chuck into your fridge overnight to let properly cool.
  • I use the BA's Test Kitchen for a glaze as it tastes incredible. Basically just take all of the glaze ingredients, chuck into a pot on medium heat, regularly stir for around 10 minutes until the mixture thickens and you it coats the back of a spoon.
  • Combine all of your dry rub ingredients, and give your meat a good ol' rub when cooled, and then masterfully baste your meat with your sticky glaze.
  • Cook at around 400 Fahrenheit, 200 Celsius or gas mark 6 for 30 minutes, basting again in 10 minute intervals.
  • Devour
Test this should be fine then

Want to se how I make it? Click the video and 
bask in my severely limited wisdom.

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