Roast "Turk'y"

You will need 
dry ingredients:
2 cups what gluten
1/4 cup chickpea flour
2 tsp onion powder
1 tsp cornflour or arrowroot power
1 tsp poultry seasoning
1 tsp garlic powder

liquid ingredients:
2 1/2 cup water
2 tbsp nutritional yeast
2 tbsp oil
1 tbsp soy sauce
1 tbsp Marigold Vegetable Bouillon Powder

Method
Add the liquid ingredients to the dry mixture. Mix well until combined and until some elasticity begins to develop in the dough. Let the dough rest for 10 minutes (the dough will become a bit firmer and easier to work with). While the dough is resting, preheat the oven to 170 C.
On a work surface, lay out a large sheet of aluminum foil. Put the dough on the foil. Begin to roll. Wrap with 2 additional sheets of foil to completely seal the dough, twisting the ends very tight.
Place into shallow baking dish and roast for 2 hours, turning after 1 hour.
Remove from the oven and transfer the foil package to a plate. Let cool at room temperature and serve.

Recipe is from Skye Michael Conroy's book "The gentle chef cookbook"