Trussing a turkey, or chicken for that matter, is much easier than you might think.
Trussing a whole bird is nothing like that.
Do you oughta truss a turkey?
Just in case you weren’t aware, you should know that youdonthave to truss a turkeyfor Thanksgiving.
You couldspatchcockthe turkey to save time and achieve more even cooking, or justroast it in parts.
Pin the neck skin
Turkeys are usually left with a fairly large flap of neck skin available.
This can be pinned down the back of the bird, which gives you a tidy, well-rounded shape.
Its also useful to hold ingredients in the cavity if you stuff the turkey.
Tuck the wings
Flip the turkey over so the breast is now facing up toward the ceiling.
Youll see the wings are chilling on the side of your bird, sharp little wingtips pointing upward.
So can wrapping them in foil, but were trussing today.
It’ll just hook behind where you pinned the neck skin.
If the bird is properly thawed, this wont be hard to do.
Repeat this on the other side.
Tie the legs
The last step is tying the turkey’s legs.
Thats unnecessary since weve already secured the wings.
Have about 10 inches of kitchen string cut and ready.
Cross the drumsticks at the bonetheyll kind of hook neatly onto each otherand wrap the crossed bones with string.
Theres no need to overcomplicate it.
Wrap the string round three or four times and tie the ends.
And just like that, trussing has been achieved.
Your turkey should probably look like the image of a perfect cartoon turkey now.
Well, it will once it comes out of the oven, anyway.
