When roasting a whole turkey or chicken, you should always truss the bird first. Trussing poultry, which involves snugly tying the bird with a length of string, keeps the meat from drying out while cooking and makes it easier to carve. It also closes the cavity in the center of the bird, which keeps stuffing and seasonings from falling out while it roasts. Though trussing may look complicated, it's actually a relatively simple process that involves just a few steps.
Step 1
Season and stuff your whole chicken or turkey, according to the instructions in your recipe.
Step 2
Place a clean, dry cutting board on a flat, level surface, such as a counter top. Cut a 30-inch length of trussing string for a chicken and a 60-inch length of trussing string for a turkey.
Step 3
Place the bird breast side up in the center of the cutting board. Grab the pointed second joints of the wings and bend them back so that the tips of the wings are tucked neatly beneath the chicken or turkey.
Step 4
Center the length of trussing string beneath the bird's tail. Pull up on the ends of the string, wrapping the string around the body and over the ends of the legs. Tie the string tight, pulling the tips of the legs together and nearly closing the cavity opening in the center of the bird.
Step 5
Flip the chicken or turkey over so that it is resting on its breast. Draw the ends of the string under the bird, and then up over the bent second joints of the wings so that the string rests on top of the bird, securing the wing tips. Knot the string tightly.
Step 6
Tuck the neck skin and tail skin neatly into the cavity of the bird. Clip the tails off of the string, leaving a neat knot behind.
Step 7
Roast the chicken or turkey according to the instructions in the recipe.
Tips and Warnings
- Though most commonly used for chicken and turkey, trussing works well for most varieties of poultry, including duck and game hen.
Things You'll Need
- Whole chicken or turkey
- Stuffing and seasonings
- Cutting board
- Trussing string
- Scissors
References
- "How to Grill"; Steven Raichlen and Greg Schneider; 2001
- "The Fannie Farmer Cookbook"; Marion Cunningham and Fannie Merritt Farmer; 1996
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