A New Year’s Message of Gratitude From Chairman Jim Perdue

PLAY VIDEO 

 

 


Play
Trussing Video
How To: Trussing A quick twist and tie stops white meat from getting dry.
How To
Back to List

How To: Trussing


A quick twist and tie stops white meat from getting dry.

Toolkit

Toolkit
  • Butcher’s twine (one long piece, about 4x the length of the bird)
  • Kitchen shears or chef’s knife
  • Plastic cutting board
  • Wet paper towels under the board for stability

Why Truss?

Why Truss?
  • In an untrussed bird, heat circulates in the open cavity and cooks the breasts from the inside, so they’re done well before the thighs and legs.
  • Trussing reduces heat exposure, ensuring that the breast meat won’t overcook and dry out.
  • A trussed bird holds its shape throughout roasting time and looks more attractive when finished.

Stuff First

Stuff First
  • If using stuffing or aromatics, do so before trussing.
  • Season the bird after trussing.
  • Remove the string before carving.

Remember

Remember

thermometer

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

More How-Tos

More How-Tos

Marinating
Marinating
Fried Chicken
Fried Chicken
Purchasing
Purchasing
Butterfly a Whole Bird
Butterfly a Whole Bird

View More


Try this With

Perdue
More at Youtube
chat

Hi! Is there anything we can help you find?

YES. PLEASE! NO THANKS

SEND ME COUPONS!
x

Need help finding something?

Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

CONTACT US

Sign up for recipes and more!

SIGN UP NOW
No thanks. This season, get your roast on Continue to Perdue.com