Making sourdough turkeys for Thanksgiving!

Ingredients

• 1 loaf Sourdough Loaf (pre-made sourdough loaf, about 1.5 lb (680 g))
• 2 tbsp Unsalted Butter (melted and browned (brown butter))
• 1 tsp Paprika (for color on the crust)
• 2 pieces Ice Cubes (adds steam in the Dutch oven)
• 1 tbsp All-Purpose Flour (light dusting on parchment to prevent sticking)

Instructions

1. Preheat Oven and Dutch Oven

   Place the Dutch oven (with its lid) in the oven and preheat to 450°F (232°C).

   Time: PT15M

   Temperature: 450°F

2. Make Brown Butter

   Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until it turns a nutty amber color and releases a fragrant aroma, about 4‑5 minutes.

   Time: PT5M

3. Shape the Loaf into a Turkey

   Place the sourdough loaf on a sheet of parchment. Gently flatten the top a little, then use a bench knife to fold and pinch the dough, forming a body, wings, and legs that resemble a turkey. Keep the shape loose; the dough will expand during baking.

   Time: PT20M

4. Score the Turkey Features

   Using the bench knife, make a shallow slit across the top for the “head”. Cut shallow “shoulder” lines for wings and deeper cuts for the legs, mimicking turkey anatomy. The cuts should be about ¼‑½ inch deep.

   Time: PT5M

5. Butter and Paprika Finish

   Brush the entire loaf generously with the brown butter, then sprinkle the paprika evenly over the surface for a golden‑brown speckled finish.

   Time: PT2M

6. Bake Covered – Steam Phase

   Place the parchment‑wrapped loaf inside the preheated Dutch oven. Add the two ice cubes to the bottom of the pot (they will melt and create steam). Cover and bake for 30 minutes.

   Time: PT30M

   Temperature: 450°F

7. Bake Uncovered – Crust Development

   Remove the lid and continue baking for an additional 15 minutes, or until the crust is deep golden brown and the turkey features are well‑defined.

   Time: PT15M

   Temperature: 450°F

8. Cool and Serve

   Transfer the loaf to a cooling rack and let it rest for at least 30 minutes before slicing. This allows the crumb to set and the butter to re‑absorb.

   Time: PT30M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

38 g

Fat

5 g

Fiber

2 g