Neither chefs nor food writers can agree on whether—or why—youd want to tie up your turkey. A bird without a truss is said to cook faster because its legs are spread out and get more hot air. This makes the skin crispier as well. Others claim that the breasts of an untrussed turkey aren’t protected by the legs and therefore overcook.
It doesn’t matter if you like a wet-brined, dry-brined, or smoked turkey—trussing makes for a turkey that is perfect for the holiday table. (Have you seen an untrussed roasted turkey? It’s a bit eyebrow-raising. ).
The thing is, trussing doesn’t have to involve fancy tucks, flips, or toys like French trussing needles. Sometimes it doesn’t require any twine at all. If you want to make a turkey that’s good enough for company without all the work of traditional trussing, just follow these steps. Heres how to tie a turkey.
As Thanksgiving approaches, turkey takes center stage. For many home cooks, roasting a whole turkey is a once-a-year endeavor reserved for this food-focused holiday. If you’re new to cooking turkey, you may be wondering – do I really need to tie up those legs and wings? Here’s an in-depth look at the purpose of trussing, along with a simple method for how to do it.
What is Trussing?
Trussing refers to tying up the legs and wings of a whole turkey before roasting. Kitchen twine is wrapped around the legs and wings, drawing them close to the body and creating a neat, compact shape. When trussed, the turkey takes on that quintessential roasted turkey look.
So why bother trussing at all – can’t you just roast the turkey as-is? You certainly can, but there are a few potential benefits to trussing
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Appearance – A trussed turkey simply looks more put-together The wings are tucked in neatly and the legs are bound, creating a uniform shape This makes for a prettier presentation when carving the turkey at the table.
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Even cooking – Fans of trussing claim it allows for more even cooking. Pulling the extremities close to the body may prevent the wings and legs from overcooking as the breast meat finishes. The jury is still out on whether trussing definitively helps avoid drying out the turkey.
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Stability – A trussed turkey provides a more stable base when transferring to and from the roasting pan. The bound legs and wings are less likely to tear or shift during the roasting process.
While trussing does require an extra bit of effort before roasting, many cooks think it’s worth it for the appearance and potential cooking benefits. But it’s by no means required if you’d prefer to simply place the turkey in the pan as-is.
A Simple Method for Trussing Turkey
If you do want to truss your turkey, it’s really quite easy. You don’t need any special equipment – just some basic kitchen twine. Here is a simple trussing method in 4 easy steps:
1. Prepare the turkey cavities
First, prepare the interior. Gently loosen the skin from the breast and drumsticks, being careful not to tear it. This helps heat distribute evenly during roasting.
Check the neck and body cavities and remove the giblets if still present. You can use these for making gravy.
If stuffing the turkey, do so just before roasting. Lightly pack the breast cavity and neck area with your favorite stuffing recipe. Putting stuffing inside the bird isn’t mandatory, but it does make for a beautiful presentation.
Note: For food safety, do not stuff the turkey ahead of time. Only stuff just before roasting.
2. Tuck the wing tips
Tuck the thin wing tip ends underneath the thicker part of the breast. Fold them as tightly as possible so they don’t flop around.
Tucking the wings helps prevent the tips from burning and gives the bird a rounded shape for better stability.
3. Tie the legs together
Take a long piece of kitchen twine. Wrap it around the ends of the drumsticks, pulling them together.
Wrap the string firmly around the drumsticks 2-3 times. Tie securely in a knot and snip off any excess string.
Binding the legs helps keep everything tucked neatly to the body.
4. Loop twine around breast and thighs
To further secure the shape, take another longer piece of twine. Start at the neck cavity and wrap it around the breast, then cross it under the bird.
Bring it diagonally up across the back and loop under the thighs. Criss-cross a few times, cinching the thighs inward.
Tie off securely, snipping any excess. This helps compress the turkey into a tight oval shape.
And that’s it – you have a trussed turkey ready for roasting! Don’t worry too much about technique – just wrap the string firmly enough to bring everything together.
Trussing Tips
Follow these extra pointers for success when trussing your Thanksgiving turkey:
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Use unwaxed kitchen twine that won’t burn or melt during roasting. Cotton butcher’s twine works perfectly.
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Truss tightly, but not too tight. Bind legs and wings snugly against the breast, but don’t pull the string so tightly it tears the skin.
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Truss just before roasting, not ahead of time. Trussing is the last step before the bird goes in the oven.
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For easier carving, remove twine after roasting and let turkey rest for 20-30 minutes before serving. Slice meat and arrange on a platter.
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If desired, place aromatics inside the cavities when stuffing is not used. Chopped onions, carrots, fresh herbs, lemon slices, and garlic add flavor.
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Skip the trussing if you want to roast an unbound turkey. Leaving it untied allows for air circulation and crispy skin all around.
While trussing is not required, it can give your roasted turkey a picture-perfect look. For most home cooks, it’s worth the couple extra minutes it takes to tie up the turkey before it goes in the oven. Follow these simple trussing steps for a beautiful bird worthy of any Thanksgiving table.
Position the Wings
Tuck the wing tips behind the shoulders to lock them into place and protect them from scorching. The positioning of the wings also helps stabilize the bird on a platter. Next. Youll tie the ankles of the legs together to cover the cavity and create a holiday-worthy presentation. Pick one of these methods for how to truss a turkey:
Hold the Legs In Place Using a Hock Lock
Most turkeys come with a plastic, or sometimes metal, contraption that holds the two legs together. You know…the piece that you always cut and pull out so you can stuff the cavity. This is called a “hock lock,” and it’s meant to stay in place while the legs are cooking. So if youre baking your stuffing outside the turkey (always a smart idea), you can rest easy. You dont need to truss the turkey if you have a hock lock—its already done for you.
How to Truss a Turkey with Alton Brown | Food Network
FAQ
Do I need to tie up my turkey?
What happens if you don’t tie turkey legs?
Do I leave the plastic tie on my turkey?
Do turkey wings need to be tied?
How do you tie a turkey legs together?
Or, you can simply use twine, kite string, or unwaxed dental floss to hold the legs together. If you’re using this method, follow these steps for how to tie a turkey: Cross the turkey’s “ankles” (the ends of the drumsticks) one over the other. Wrap twine around them and make a regular (overhand) knot to secure them.
Should you tie up an untrussed Turkey?
Neither chefs nor food writers can agree on whether—or why—you’d want to tie up your turkey. Some say that the splayed legs of an untrussed bird cook faster due to more exposure to hot air, plus more of the skin crisps. Others claim that the breasts of an untrussed turkey aren’t protected by the legs and therefore overcook.
How do you tie a Turkey to a drumstick?
Cross the turkey’s “ankles” (the ends of the drumsticks) one over the other. Wrap twine around them and make a regular (overhand) knot to secure them. For an even tighter knot, make a regular knot, and before tightening it, wrap one end through the loop a second time, then tighten it. That turkey ain’t going anywhere.
How do you secure a turkey neck?
Secure the neck cavity of a turkey by folding its skin over to cover the neck opening. You can use the string from when you secure the wings OR a wooden skewer threaded on either side of the neck to hold the skin in place gently, but still allow airflow. This will help to keep the stuffing from spilling out.
Should you truss a Turkey?
More often than not, in the Test Kitchen, Brekke and her fellow recipe developers truss their turkeys. “We believe that it helps the turkey roast evenly andlook beautiful on the table,” she adds. It’s not mandatory to truss a turkey, but it can offer a bit of “insurance” to protect against overcooked (and dry) meat.
How do you fill a turkey breast with twine?
Turn the turkey so the opening of the chest cavity is facing you. Loosely fill with stuffing or aromatics (optional). Cut a long piece of kitchen twine and position the mid-point between the turkey legs. Bring the legs together and wrap the twine around them a couple of times. Tie firmly and cut off most of the excess twine.