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:
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Prevents the wings and legs from flopping around as the turkey rotates. This ensures even cooking.
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Allows the turkey to hold its shape instead of spreading out. This improves presentation.
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Secures any stuffing inside the cavity. This prevents it from falling out
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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:
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Use fresh twine each time. Old twine can break down and unravel.
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Tie legs above the cavity so stuffing doesn’t fall out.
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Loosely secure wings so the string doesn’t pinch them.
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Wrap breast string where turkey is thickest for support.
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Check that twine is snug but not cutting into the flesh.
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Make sure wings stay tucked when rotating turkey.
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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:
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Not tying legs together allows them to splay open.
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Forgetting to tuck wings results in burning.
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Loose twine lets stuffing escape and causes uneven cooking.
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Pinched or cut flesh under tight string.
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Uneven browning from unsecured wings and legs.
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Using old brittle twine that snaps and unravels.
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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:
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Ties wings and legs close to the body so they don’t overcook.
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Prevents skin tenting away from breast meat.
Grilling:
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Stabilizes floppy limbs and contains stuffing on a grill grate.
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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.
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Putting a chicken on the rotisserie is second nature, turkeys, however, do not seem to get as much spinning love. I find this a missed opportunity, as a rotisserie turkey is one of my favorite preparations. The self basting action of the rotisserie’s spin makes for an almost foolproof dinner. I’ve never had a dry and disappointing turkey. Ever.
Maybe the thought of spinning a 14 pound bird seems daunting. Don’t worry, it’s not. As the saying goes, if you can spin a chicken, you can spin a turkey. It’s that easy.
While I have grilled rotisserie turkeys on both my Summit Grill Center and Performer, the kettle is my grill of choice. 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.
What you’ll need to rotisserie a turkey on the grill :
1 fresh or thawed turkey, 12-16 pounds olive oil salt and pepper butcher twine
Prepare the grill for indirect medium high heat, 350-400 F.
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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.
Wing tips do not have a lot of meat and worse, they are apt to burning if they stick out from the body. They are worth losing.
Generously salt and pepper both the inside and outside of the turkey.
Lightly rub olive oil all over the skin.
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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. The last thing we want after hours of spinning is a wing to break loose and burn.
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.
For a 14 pound turkey, figure about 2 to 2 ¼ hours of grilling, when the deepest part of the thigh reads 170 F with an instant read thermometer or iGrill to easily monitor your turkeys temperature.
How to Truss a Turkey with Alton Brown | Food Network
FAQ
How long does it take to cook a turkey on a rotisserie?
Place turkey on rotisserie and cook over medium-high heat until an instant read thermometer registers between 165-170°F in thickest part of the thigh and between 145-150°F in thickest part of the breast, about 75-90 minutes, replenishing coals after an hour if needed.
How do you truss a turkey?
To secure the wings to the turkey, trussing is necessary. This process involves using twine to tie the legs and wings to the turkey. It ensures that the turkey cooks evenly on all parts. To truss the bird, wrap baker’s twine around the body of the turkey and then cross the twine under the bottom of the bird.
Should you truss a turkey before roasting?
Trussing a turkey before roasting it is important for keeping the legs and wings close to the body, ensuring that everything cooks evenly. This simple method requires some kitchen twine and knowledge. The act of trussing also closes the turkey breast cavity, preventing the breast from drying out before the thighs and legs are properly cooked.
How do you tie a turkey leg up with twine?
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. Check out our collection of Thanksgiving Turkey Recipes.