how to use turkey lacers

A Step-by-Step Guide to Using Turkey Lacers for Perfectly Stuffed Holiday Birds

As Thanksgiving and Christmas approach, turkey takes center stage. For the juiciest most flavorful stuffed turkey, securing the cavity is key. This prevents sauce leakage and keeps stuffing fully moist. Enter the humble turkey lacer – an ingenious tool for properly trussing up your bird.

In this article learn exactly how to use turkey lacers for a picture-perfect stuffed turkey

• Turkey Lacer Basics
• Choosing the Right Lacers
• Preparing Your Turkey
• Inserting the Lacers
• Trussing with Twine
• Cooking Your Stuffed Turkey
• Removing Lacers and Serving
• Cleaning and Storing Lacers

Follow these simple steps for a foolproof turkey that looks and tastes incredible. Let’s get started!

Turkey Lacer Basics

Turkey lacers are long, thin needles with a sharp point on one end and an eyelet on the other. They are used with butcher���s twine to firmly close up the cavity of a stuffed bird. This prevents the stuffing from falling out and drying out.

The lacers themselves don’t actually hold anything together. The string threaded through the eyelets does the real work, cinching the cavity closed. The needles simply provide channels for the string to pass through.

Most turkey lacer packs come with enough complimentary twine for trussing your first turkey. You can find replacements at any grocery store.

Choosing Your Turkey Lacers

Lacers come in a few styles:

• Metal – The original style. Sturdy stainless steel with sharp points. Can rust if not dried properly.

• Plastic – Cheaper but still functional. Won’t rust but can bend or deform easier.

• Silicone – Flexible and pliant. Easy to use and clean. Can withstand oven heat. A popular choice.

• Disposable – Designed for single use. Usually made of wood or bamboo. Not as sturdy or reusable.

For most purposes, simple stainless steel lacers are ideal. Buy more than you need, as they’re prone to disappearing into kitchen crevices. Six to ten should suffice for a standard turkey.

Preparing Your Turkey

Before inserting lacers, prepare your turkey:

• Remove giblets and neck. Rinse cavity thoroughly.

• Pat turkey dry with paper towels, inside and out.

• Lightly rub skin with oil or butter. Season exterior with salt and pepper.

• Stuff the cavity loosely. Don’t pack it tight. Leave room for air circulation.

• Truss legs together with kitchen twine. Tuck wing tips under.

Your turkey is now ready for lacers!

Inserting the Turkey Lacers

For even cooking and maximum stuffing capacity, strategic lacer placement is key. Follow these steps:

• Insert 2-3 lacers in the neck cavity, spaced apart. Angle them slightly upward.

• Place 2-3 more around the main cavity opening. Space them evenly.

• Angle lacers slightly outward, not straight into cavity. This allows better closure.

• Push needles in 2-3 inches or until they poke out the other side.

• The eyelets should protrude about an inch on each side.

Don’t worry about small tears in the skin from the needles. This is normal and won’t affect the final result.

Trussing with Butcher’s Twine

Now it’s time to lace up your bird:

• Cut a 24-inch section of butcher’s twine.

• Thread one end through each lacer eyelet.

• Pull tightly to draw eyelets together. Keep tension as you continue around the cavity.

• After passing through each eyelet, tie a knot and trim excess string.

• Make a second pass around the cavity, threading the string through any gaps.

• Finish with a tight double knot right at the neck. Trim excess.

Your turkey is fully trussed and ready for the oven!

Cooking Your Stuffed Turkey

With lacers securely in place, roast your turkey as usual:

• Place turkey breast-side up on a rack in a roasting pan.

• Rub skin with oil or butter and season with herbs.

• Roast at 325°F, allowing 15-20 minutes per pound.

• Baste occasionally with pan drippings for moistness.

• Use a meat thermometer to confirm internal temp reaches 165°F.

• Allow turkey to rest 20+ minutes before removing lacers and carving.

The lacers and twine will hold the stuffing in place perfectly as your turkey cooks.

Removing Lacers and Serving

Once roasted, let the turkey rest before removing the lacers:

• Snip the trussing twine with kitchen shears.

• Gently ease lacers out one by one. Take care as they may be hot.

• Transfer turkey to a cutting board and discard lacers.

• Snip away remaining twine. Your turkey is ready to carve and serve!

Be sure to remove any lacer needles accidentally left behind to avoid accidentally swallowing one.

Cleaning and Reusing Your Lacers

Proper lacer care ensures years of use:

• Soak used lacers in hot water before washing. This prevents food drying on.

• Scrub with a brush and hot soapy water to remove traces of fat and juices.

• Rinse and hand dry thoroughly. Allow to fully air dry as well.

• Store in a cutlery drawer, knife block, or protective pouch.

• Avoid dishwashers which can damage lacers over time through jostling.

• Inspect for rusting and discard any degraded lacers. Stainless steel should last indefinitely.

• Plastic and silicone lacers are dishwasher safe, but hand washing extends their lifespan.

Properly maintained, quality turkey lacers can be reused for many holiday feasts to come. Share the lacer love by gifting a set to new cooks!

Trussing Your Turkey with Ease

While often overlooked, turkey lacers are a workhorse kitchen tool that makes holiday roasting practically foolproof. With a bit of practice, anyone can learn how to neatly lace up a plump, juice-filled bird. Just follow the guidance in this article for professional results. This season, enjoy your most tender and succulent turkey yet thanks to the power of proper trussing. Gobble, gobble!