Talk Turkey to Me: Bake an Adorable Turkey Loaf

Thanksgiving is approaching quickly, so move over that dry centerpiece you have and bake up an adorable edible conversation piece. There is a new star taking over the Thanksgiving table this year…a sourdough turkey loaf! If you are looking to bring a bit more joy, laughter, and humor to the table this year, this handcrafted turkey-shaped loaf will do the trick.

Whether you’re hosting those lively family members or just want a fun fall baking project, this festive loaf combines everything we love about artisan sourdough, with that tangy chewy interior and golden crust, with a delightful show stopping twist. The best part? Shaping the sourdough “turkey” is surprisingly simple and relies mainly on a few clever cuts with your blade. Grab your bubbly active sourdough starter, a bench scraper, and a good knife, to turn this simple flour and water into a cute seasonal centerpiece!

Ingredients:

• 3 ½ cups of all purpose flour
• ½ cup active bubbly starter
• 1 ½ cups of water
• 2 teaspoons salt

Directions:

1. Make the Dough: In a large mixing bowl, mix together the flour, salt, starter and water. You will want to fold it until a shaggy dough is formed and no dry flour remains. Put it into a bowl and cover with plastic wrap to allow it to rest for 30 minutes.
2. Stretch and Fold: After the 30 minutes you’ll want to do a stretch and fold and toss it back into the bowl and let it rest another 30 minutes. Perform a total of 4 stretch and folds in the next 2 hours.
3. Ferment the Dough: After you complete all the stretch and folds, you’ll want to let the dough ferment on the counter for 6-8 hours (12 hours in the fridge). When the dough has increased in volume by 50% to 70% and looks airy with visible bubbles.
4. Pre–shape and Preheat: Turn the dough out onto a lightly floured surface. Form into a loaf round, and let it rest in a covered bowl seam side down for 15 minutes. Preheat the oven to 450°F with the Dutch Oven in it for 30 minutes.
5. Shape the Turkey: While the oven preheats, shape your turkey on your parchment paper. 
6. The Body: Keep the main oval shape intact for the turkey breast/body.
7. The Wings: On the top sides of the oval, make two curved, shallow cuts forming wings that tuck along the body.
8. The Drumsticks: Near the bottom third, make two deeper cuts on each side to separate small knobs of dough, rolling them slightly outward to resemble turkey legs or drumsticks. Tie the knobs on the end you create together with twine for baking.
9. Feathered scoring: Use your razor (lame) to score a central expansion slash down the middle, flanked by light leaf/feather scores down the main body for expansion.
10. Bake to Golden Perfection: Total time for baking is 40-45 minutes total. Carefully transfer the parchment paper with your shaped dough into the preheated Dutch oven. Cover with the lid, and bake for 20 minutes. Remove the lid, lower the oven temperature to 410°F, and bake for another 20-25 minutes until the crust is rich, golden brown, and crisp.
11. Cool & Decorate:  Transfer the loaf to a wire cooling rack. Allow the loaf to cool completely for at least 2 hours before slicing!

Notes:

• While warm, feel free to tuck a sprig of fresh rosemary between the “wings” or near the top cut to mimic herbs resting on a roasted bird.
• This bread is delicious with butter in place of the traditional rolls.

There is truly nothing like the scent of fresh-baked sourdough filling your home, except when that loaf comes out looking like a festive holiday masterpiece! This turkey loaf isn’t just fun to shape. It’s guaranteed to bring laughs, smiles, and plenty of compliments to your gathering. Slice it up alongside some salted honey butter or serve it hot with leftover roasted turkey and gravy.

Happy baking, and may your crust be golden and your starter forever bubbly!

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