Do I Leave the Turkey Legs Tied When Roasting?

Roasting a juicy, golden turkey is the centerpiece of many holiday feasts. But before you pop that bird in the oven, a key question arises – should you leave the legs tied together or untie them for roasting? This issue perplexes many home cooks. Luckily, there are good reasons for both trussed and untrussed turkey legs.

Why Are the Legs Tied Initially?

Fresh turkeys often have the drumsticks tied together with string metal clamps or wrapping. This trussing is done for aesthetics and to help maintain the bird’s shape during transportation from the processor. The legs may also get tied back up after brining or seasoning for presentation. So don’t be alarmed if your turkey arrives all trussed up!

Advantages of an Untrussed Turkey

Though trussing seems traditional, most cooking experts actually recommend untying the legs before roasting. Here’s why

• Allows for even cooking and heat circulation. Tied legs partially block air flow, leading to uneven cooking.

• Allows better heat penetration to the inner thighs. With legs tied, the thick thigh meat cooks too slowly.

• Exposes more skin to crisp up. Splaying the legs opens the sides up for maximum crisping.

• Provides insulation for stuffing. Untied legs shield stuffing and help it cook through.

• Reduces overall roasting time. An untrussed bird cooks faster thanks to increased airflow.

• Prevents drying out the breast meat. The breast stays juicier if the legs cook quickly.

Reasons to Truss the Legs

Though untrussed is preferred, some home cooks still opt to keep those legs tied up tight. Here’s why you may want to truss:

• Maintains a uniform shape. Trussing keeps that picture-perfect bird shape.

• Keeps wings tucked in. Trussing prevents the wings from flopping out while cooking.

• Holds any stuffing in place. Tied legs can help keep stuffing neatly inside the cavity.

• Cooks more evenly if rotated. If rotated, trussed legs promote even cooking.

• Slows cooking of the dark meat. This allows the thighs to finish closer to the breast.

• Provides tradition and presentation. A trussed bird just looks festive on a serving platter!

To Truss or Not to Truss?

With convincing arguments on both sides, should you truss or not? Here are some final tips:

• Consider your roasting method. Convection ovens don’t require trussing for even cooking.

• Factor in cook time. Larger untrussed birds may need more time to fully cook.

• Mind the stuffing. Loose stuffing might need the legs tied to contain it.

• Look at aesthetics. Tied legs often give a prettier, uniform presentation.

• Go with preference! Some cooks always truss while others never do.

• Compromise with twine. Use kitchen string to loosely tie just the very ends of the drumsticks.

How to Truss or Untruss a Turkey

Trussing or untrussing a turkey is simple. To truss, use cotton kitchen twine to loop the legs closed and tie them together. Make sure it’s secured but not too tight. To untruss, simply use scissors or a knife to snip and remove any existing string, metal clamps, or wrapping around the legs.

And keep in mind you can always tie or retie the legs later for presentation after the turkey is fully roasted and resting. Just never put a raw trussed turkey straight into the oven.

So whether you’re team truss or team untruss, following basic turkey roasting guidelines will still lead to a mouthwatering holiday centerpiece. With some practice and experimentation, you’ll find your own ideal turkey leg preferences.