Trussing a turkey is an essential step for evenly cooked and beautifully presented rotisserie roasted birds, Properly securing the wings and legs allows the turkey to cook evenly as it rotates, Follow these simple trussing techniques for perfect rotisserie turkeys every time
Why Trussing is Important
Trussing brings the turkey’s wings and legs close to the body and secures them there using butcher’s twine. This serves several important purposes:
-
Prevents the wings and legs from flopping around as the turkey rotates. This ensures even cooking.
-
Allows the turkey to hold its shape instead of spreading out. This improves presentation.
-
Secures any stuffing inside the cavity. This prevents it from falling out.
-
Lets the turkey cook evenly brown all over. This gives better color and flavor.
So taking just a few minutes to truss your turkey yields big rewards. Let’s look at the easy process step-by-step.
Step 1: Prepare Butcher’s Twine
You’ll need about 5 feet of butcher’s twine or kitchen string. Make sure it’s heat resistant up to at least 170°F. Cotton twine works perfectly. Cut a piece much longer than you think you’ll need as you can always trim off excess.
Step 2: Tie the Turkey Legs Together
Place the turkey breast side up on a work surface. Bring both drumsticks together so they overlap slightly. Tie them snugly together over the cavity opening with a double knot.
Step 3: Tuck the Wings Under
Take the wingtips and tuck them under the bird, bending them at the joint. Place them under the breasts arched toward the legs.
Step 4: Secure the Wings
Loosely wrap the string around the turkey under one wing, over the back, and under the other wing. Lift the wings to wrap the string without pinching them. Tie the string off at the legs.
Step 5: Wrap the Breast
Take another length of string across the breast to reinforce the wings. Wrap it around the widest part of the breast once or twice and tightly tie it off.
Step 6: Rotate and Check
Gently rotate the trussed turkey to ensure nothing can come loose. Make any needed adjustments before cooking.
7 Helpful Tips for Trussing Turkeys
Follow these handy tips for a perfectly trussed turkey ready for the rotisserie:
-
Use fresh twine each time. Old twine can break down and unravel.
-
Tie legs above the cavity so stuffing doesn’t fall out.
-
Loosely secure wings so the string doesn’t pinch them.
-
Wrap breast string where turkey is thickest for support.
-
Check that twine is snug but not cutting into the flesh.
-
Make sure wings stay tucked when rotating turkey.
-
Cut off excess string before cooking to prevent burning.
Cooking Your Trussed Turkey
Once your turkey is neatly tied up, it’s ready for the rotisserie. Cook over indirect heat at 325°F until the thighs reach 175°F and the breasts 165°F. Let rest 20 minutes before carving.
The trussing helps the turkey cook incredibly moist, tender and flavorful. It also gives it a beautiful shape for an impressive presentation.
Rotisserie roasting gives turkeys deliciously crispy skin and juicy meat infused with smoky flavor. Take the time to properly truss your bird and you’ll be rewarded with perfection.
Common Trussing Mistakes to Avoid
Trussing takes a bit of practice to master. Avoid these common mistakes for better results:
-
Not tying legs together allows them to splay open.
-
Forgetting to tuck wings results in burning.
-
Loose twine lets stuffing escape and causes uneven cooking.
-
Pinched or cut flesh under tight string.
-
Uneven browning from unsecured wings and legs.
-
Using old brittle twine that snaps and unravels.
-
Excess twine that doesn’t get trimmed can burn.
Trussing Turkey for Other Cooking Methods
While rotisserie roasting benefits most from trussing, it can also improve turkeys for other cooking methods:
Oven Roasting: Ties wings and legs close to the body so they don’t overcook. Prevents skin tenting away from breast meat.
Grilling: Stabilizes floppy limbs and contains stuffing on a grill grate. Minimizes flare-ups from drippings.
Smoking: Secures wings and legs to promote even cooking with indirect smoker heat.
Deep Frying: Lets turkey keep its shape for easier frying and removal from oil.
So whether you’re rotisserie roasting or cooking your turkey another way this holiday season, take a few minutes to truss it up nicely. Your beautiful bird will thank you with juicy, tender meat cooked to perfection.
Remove Product? Are you sure you want to remove the following product from the cart?
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?