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How To: Trussing A quick twist and tie stops white meat from getting dry.
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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.

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