We tried out some modifications this year, and the unflesh came out so tender and perfect that I wanted to jot some notes down before forgetting. If you have any notes of anything you tried, feel free to leave them in the comments.

- We poured one full cup of yeast spice mix in with the gluten flour (NOT in with the liquid). We used the bulk gluten flour at Rainbow instead of the usual Bob’s Red Mill.
- We replaced two cups of water for the gluten with two cups of veggie broth. We also added two Tbsp of tamari.
- We used the cheese cloth (rather than the baking-only modification).
- We poured in 1 and 1/3 cup of yeast spice mix in with the gallon of water.
- We wrapped the UnTurkey with three sheets of yuba, by first laying the yuba on top of the margarine greased cookie sheet.
- After boiling, we basted the unflesh (under the yuba) with a paste of yeast mix and olive oil.
- After covering with yuba, we basted again with yeast mix, olive oil and white wine.

Okay I think that’s it. More updates as they happen. And yes, we’re still on cam.

We’re getting started in a few minutes!!! The plan is to have everything done by 7pm PST. Already made: the light yeast flavoring powder, and s5’s World Famous Cranberry Sauce (recipe too secret to post here, sorry!).

We’ve set up a cam if you want to follow along at home. Can’t promise we’ll be interesting, but we’ll definitely be cooking! Music in the background is SomaFM’s Xmas in Frisko.

UPDATE: It’s going well. The rolled up UnTurkey is on the boil, about an hour in. The stuffing is done, and we’re moving on to our other dishes before we wrap up the UnTurkey with yuba.

Yep, we’re still here, and we’re still going to make it again for the third year in a row. And we’ll post another round of pics along with any improvements or new techniques we pick up along the way.

So stay tuned! And if you end up making it for your Thanksgiving feast, let us know, and remember to come back and post your own pics.

Click here for the original UnTurkey recipe!