Mix the yeasty spice mix and the gluten in a great big bowl, then begin pouring in the broth. You can mix it with a wooden spoon at first, but you'll quickly have to switch to your hands.
The video here shows a previous recipe that reduced the broth and used water.
After it's mixed it has to be spread into a sheet and then rolled up. Use a rolling pin and to form it into a rectangle. Not too thin.
After it boils, you'll have to unroll it to fill it with stuffing. It can be difficult to unroll after the boil, so this year we rolled up cheese cloth in the middle to make kinda of a gluten ho-ho. It worked great! It was super easy to unroll. I recommend you do this for sanity.
So that it doesn't expand too much when boiling, bake it at 350 for 30
Take it out of the oven and put it in a pot of cold water. Bring it to a boil and leave it for an hour. Turn off the heat, and let it cool in the water for a half hour.
Recipe. Make some stuffing while the gluten is cooking.
Step 3. Construction
Unroll the gluten
Take the gluten out of the water, but don't throw out the water yet. Let it cool for 20 min or so until you can touch it.
Then unroll it as best you can. This was a little tricky. We've had the best luck by rolling up a cheese cloth inside before the pre-bake.
Hydrate the yuba
Open the yuba package and spread it all out. Separate and re-fold each sheet so you have four separate packets rather than one. Put two of them into the remaining hot water for a moment until it turns from translucent yellow to opaque white.
Spread 2 or 3 sheets of yuba over a baking dish and press it down into the corners.
Don't skimp on the yuba. The "skin" is the best part!
Stuff the "Turkey" and close it up
Place the splayed unturkey on top and fill it with stuffing.
Wrap the yuba up around the top. After tucking in the 2 pieces from the bottom, lay two more over the top and tuck them under for an extra thick skin. Just pick it up and slide them under.
At this point we wrapped it in foil and placed it in the fridge for baking the next day.
Step 4. Final Bake
The basting liquid makes the skin golden, spicey, and crispy.