Tying a turkey securely is crucial for rotisserie success. Properly tying up the turkey will hold its shape and allow even cooking as it turns on the spit. Follow these steps for trussing a turkey for flawless rotisserie roasting.
Supplies Needed
- Whole turkey, rinsed clean
- Kitchen string or butcher’s twine
- Trussing needle (optional)
- Herbs, oil, marinade injector (optional)
Prepare the Turkey
Remove giblets and neck from the cavities. Rinse turkey thoroughly under cold water and pat very dry with paper towels
Tuck in the Wings
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. This prevents the wings from dangling down where they could burn.
Tie the Legs
Cross the turkey legs and tie them snugly together with string. Wrap the string several times around the ends of the drumsticks and knot securely.
Close Up the Cavity
Thread the trussing needle through the turkey just below the breastbone Wrap kitchen string around the body several times and tie it off to close the cavity neatly
Cinch the Breast
Make a loose loop around the breastbone with string to cinch and shape the breast into a tidy oval shape for even cooking. Tie the string firmly underneath the breastbone.
Check Your Work
Make sure the wings and legs are bound tightly to the body with no loose parts. The breast should be shaped compactly. Jiggle the turkey gently to see that everything is tied securely.
Season the Tied Turkey
Rub the trussed turkey with herbs, oil or marinade if desired. Season the cavity as well before rotisserie roasting.
Secure to the Spit
Carefully thread the rotisserie spit through the turkey, just off-center of the breast. Attach securely to rotisserie according to appliance guidelines.
Cook and Baste
Turn on the rotisserie and cook turkey according to recipe directions, regularly basting with pan drippings. The tied turkey should turn beautifully on the rotisserie.
Let Turkey Rest
Allow cooked turkey to rest 20-30 minutes before removing strings and carving. This lets juices redistribute for a juicy turkey.
Carve and Serve
Use a sharp knife to carefully slice the well-tied rotisserie turkey. The trussing helps the turkey hold its shape for prettier presentation.
Here are some rotisserie turkey tying tips:
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Use fresh sturdy kitchen string or butcher’s twine.
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Check ties periodically to ensure legs and wings stay bound.
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Do not tie cavity overly tight or skin may tear. Allow for natural expansion.
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Balance turkey evenly so it rotates properly on the spit.
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Add herbs/oil/marinade after tying so skin stays intact.
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Remove string before serving for the perfect turkey presentation.
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Let turkey rest before carving for the most tender and juicy meat.
Other Trussing Options
If rotisserie turkey tying seems difficult, consider these alternative trussing methods:
Partially Tied
Just tie up the wings and leave the legs and cavity untied. The turkey can self-baste better this way.
Vertical Roaster
Special vertical roasting pans hold the turkey upright for hands-free roasting. No tying needed.
Grill or Oven Untied
For oven roasting or grilling over indirect heat, tuck back wings but leave turkey untied. Rotate occasionally.
Broil Untied
Place turkey breast-side-down on a broiling pan. No need to tie it up.
Troubleshooting Trussing Problems
Wings burning – Tie wings more securely underneath the body.
Turkey off-balance – Re-position ties so turkey rotates evenly on the spit.
Breast skin tearing – Loosen cavity ties slightly, do not over-tighten.
String breaking – Use thicker butcher’s twine and check ties are tight.
Uneven doneness – Add foil shielding if needed to prevent over-browning in spots.
Too Frustrated to Truss? Consider Other Turkey Roasting Methods
If properly tying a rotisserie turkey seems too difficult or time consuming, try these alternative cooking methods:
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Roast turkey breast-side up in a roasting pan with a rack. Baste frequently.
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Grill turkey over indirect heat, turning occasionally for even cooking.
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Cook turkey in a oven-safe cooking bag which allows self-basting.
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Smoke turkey in a covered charcoal or electric smoker for incredible flavor.
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Deep fry small turkeys for quick crispy, juicy results.
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Use a countertop convection oven or air fryer for small turkeys.
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Bake turkey breast-side up in a vertical poultry roaster pan.
With any cooking method, be sure to let the turkey rest before carving for the most tender and juicy meat. Resting allows the juices to redistribute back into the turkey after cooking.
A golden rotisserie turkey makes a beautiful table centerpiece, but don’t let trussing issues ruin your holiday meal. There are many easy, no-tie turkey cooking options that will deliver a delicious family feast.
The most important thing is enjoying time together with loved ones over a home cooked turkey dinner. However your turkey is prepared, it will taste amazing and create wonderful new memories around the table. Relax and savor your perfectly cooked turkey, tied 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 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.
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.
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.