Trussing a turkey is an essential step when cooking a whole turkey on a rotisserie. Properly trussing the turkey will hold its shape nicely and allow it to cook evenly as it turns on the rotisserie. A well-trussed turkey looks beautiful too with its wings and legs tucked neatly to its body.
Follow these simple steps to properly truss your turkey for rotisserie cooking
What You Need
- Whole turkey, washed and patted dry
- Kitchen string or butcher’s twine
- Trussing needle (optional)
Prepare the Turkey
- Remove the neck and giblets from the turkey cavities. Reserve for gravy if desired. Rinse turkey under cold water and thoroughly pat dry with paper towels, inside and out.
Tuck the Wings
- This will prevent the wings from flapping around and burning as the turkey rotates on the rotisserie. Tuck the turkey wings underneath the body of the turkey, just beneath the base of the leg. Wrap the string around the turkey wing to secure it to the body, then tie the string to the turkey legs.
Truss the Legs
- Bring the ends of the turkey legs together and tie them firmly with kitchen string. Wrap the string around the ends of the drumsticks several times and knot securely.
Close the Body Cavity
- Insert the trussing needle (if using) through the turkey just below the breast bone. Wrap the string around the turkey several times and tie to close the cavity firmly.
Tie the Turkey Breast
- Loop the string around the top of the breast to shape and cinch it for a neat compact shape. Tie the string underneath the breast bone securing the wings and legs into place.
Check Your Work
- Make sure the wings and legs are bound snugly to the body. The breast should be shaped evenly. There should be no loose body parts that could flap around while rotating.
Season the Turkey
- Now that your turkey is neatly trussed, you can rub it with herbs and oil or inject it with a marinade. Season the turkey cavity as well if desired.
Attach to the Rotisserie
- Thread the rotisserie spit carefully through the turkey, just off center of the breast and cavity. Attach the turkey securely to the rotisserie according to appliance instructions.
Cook and Baste
- Cook the turkey on the rotisserie according to recipe directions, basting frequently with pan juices. The trussed turkey should turn beautifully on the rotisserie for even doneness.
Let Turkey Rest
- Allow the fully cooked turkey to rest 20-30 minutes before removing from the rotisserie spit and string. This allows the juices to be reabsorbed for a moist, tender turkey.
Carving
- Using a sharp knife, carefully slice the rested turkey. The trussing should have helped the turkey hold its shape for easier, neater carving.
Trussing the turkey may take a few extra minutes initially, but it pays off in the end with a beautifully shaped roast that cooks up moist and flavorful. The turkey has room to self-baste with its own juices as the rotisserie rotates.
Here are some tips for trussing success
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Use fresh sturdy string that won’t snap or burn easily. Butcher’s twine works best.
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Make sure wings and legs are bound tightly so they don’t dangle loosely.
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Do not over-tighten string around cavity which needs some room for natural expansion.
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Check that trussing allows turkey to balance evenly on the rotisserie spit.
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Truss just before cooking so skin stays intact.
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Use a trussing needle to get through tough spots if needed.
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Remove string just before serving turkey for the prettiest presentation.
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Let turkey rest properly before carving for juicier results.
Alternative Trussing Methods
If rotisserie trussing sounds too tricky, there are easier methods that work well too:
Skip the Legs
Simply tuck the wings and tie the body cavity closed. Let the legs roast untrussed.
Self-Basting Truss
Truss the wings only and leave the body and legs untied. The turkey can self-baste better this way as the cavity rotates openly.
Broil or Grill Untrussed
For oven broiling or grilling over indirect heat, just tuck the wings back and roast the turkey untrussed. Turn turkey occasionally for even cooking.
Vertical Roaster
Special vertical roasting pans hold the turkey upright for hands-free roasting. No trussing needed.
Troubleshooting Trussing Problems
Turkey too loose – Re-tie the strings more tightly so legs and wings are bound snugly to body.
Turkey off-balance – The trussing may be lopsided. Loosen and re-position strings so turkey is evenly balanced and will rotate properly.
Turkey skin tearing – Do not truss too tightly around cavity. Loosen strings if needed to prevent skin tearing.
String burning/breaking – Use thicker butcher’s twine and be sure it is tightly secured.
Uneven cooking – Check that trussing allows good air flow. Add foil shields if needed to prevent over-browning.
Trussing Frustrations? Consider Rotisserie Alternatives
If trussing proves too difficult or time consuming, consider these rotisserie-free turkey roasting methods:
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Roast turkey breast-side up in a rack set in a roasting pan. Baste frequently.
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Grill turkey over indirect heat, turning occasionally for even cooking.
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Cook turkey in an oven cooking bag for self-basting ease.
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Smoke turkey in a covered charcoal or electric smoker for incredible flavor.
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Deep fry smaller turkeys for quick crispy results.
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Use a countertop convection oven or air fryer for small turkeys.
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Bake turkey using a special upright poultry roaster pan.
With any roasting method, let the turkey rest before carving for the most tender and juicy meat. Resting allows the juices to be reabsorbed back into the turkey breast meat.
A perfectly bronzed rotisserie turkey makes an impressive table centerpiece, but don’t let trussing frustrations ruin your holiday meal. There are plenty of no-truss options for cooking a delicious turkey with ease.
The most important part is sharing a beautiful turkey dinner with family and friends. However your turkey is prepared, it will taste great and make wonderful memories together. Just relax and enjoy celebrating with your perfectly cooked turkey, trussed or not!
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Rotisserie chicken, with crackling skin and tender meat, is one of the best things you can cook on your grill. Now, rotisserie chicken is a little extra work – the bird has to be trussed into a tight package and secured on the rotisserie spit – but a great chicken it is worth the effort.
Trussing a chicken is a little tricky. There are wings, legs, and drumsticks sticking out everywhere, and they need to be locked down. Flopping wings and wobbly legs will pull the bird loose from the spit forks as the meat cooks and tenderizes.
Oh, and one trick to tying the knots when trussing – use a double loop to start the knot. This adds extra tension when you pull tight, and holds the first tie in place while you complete the second tie to finish the knot.
Note: I’m using chicken as my example, but this trussing technique works on all types of poultry, from the smallest Cornish hen up to the largest turkey. The only difference is size.
Cut a piece of twine four times the length of the bird.
Fold the wingtips tight under the bird; this locks them in place, so they won’t flop around on the grill.
Set the bird on its backbone, with the drumsticks pointing at you and the breast and wings away from you.
Find the middle of the piece of twine, reach around to the front of the bird, and loop that middle over the nub of the neck.
Wrap both sides of the twine around the breast, just above the wing, and bring them together at the cavity behind the bird.
Tie a knot at the cavity – remember, start the knot with a double loop – and pull the knot tight to plump up the breast.
Next, tie the drumsticks. Take the ends of the twine in both hands and bring them down between the knobs of the drumsticks. Loop them out and up to catch the knobs, then pull the knobs of the drumsticks together by tying the double loop and pulling tight. Keep tightening the knot and pushing on the knobs until they cross, forming an X.
Continue to tighten the knot and push the knobs towards the cavity until the drumsticks are up against the first knot.
Finish off the knot and trim any extra twine.
Tighten the first spit fork on the spit.
Run the spit through the bird, starting at the cavity in the back, and sink the forks into the thighs.
Slide the second spit fork on to the spit and push the fork into the bird’s breast meat just above the wings. Keep pushing until the bird is squeezed between both forks.
Make sure the bird is centered on the spit, then tighten the second fork to lock the bird in place.
That’s it – the bird is ready for the rotisserie.
Adapted from: Rotisserie Grilling by Mike Vrobel. Visit Mike at DadCooksDinner.com.
How to Truss a Turkey with Alton Brown | Food Network
FAQ
How to balance a turkey on a rotisserie?
How do you truss a rotisserie turkey?
Generously salt and pepper both the inside and outside of the turkey. Lightly rub olive oil all over the skin. Truss the turkey . For a rotisserie turkey, I up my trussing. Not only do I tie the legs together and wrap the body, I also add additional trussing up over the wings.
How do you Grill a Turkey on a rotisserie ring?
Mount the turkey on the spit. Push the forks together before tightening the set screws, so that the turkey is compact and secured. Place the spit on the grill. If grilling with the rotisserie ring, be sure to set the counterweight to the side opposite of the breast meat. This helps balance out the turkey and reduces stress on the rotisserie motor.
How do you cook a Turkey on a rotisserie?
There is nothing more tasty than a dizzy turkey. Prepare the grill for indirect medium high heat, 350-400 F. When using the rotisserie, I mound all of my charcoal to one side of the grill. Use a Char-Basket Charcoal Fuel Holder and an aluminum drip pan to help out. With a pair of kitchen shears, remove the wing tips.
Does a rotisserie ring fit a Turkey?
Turkey’s are big, obviously, and the Kettle Rotisserie ring provides more than enough vertical space for such a big piece of poultry. If you are planning to wow your guests at your next holiday gathering, look no further than the rotisserie. There is nothing more tasty than a dizzy turkey. Prepare the grill for indirect medium high heat, 350-400 F.