A quick twist and tie stops white meat from getting dry.
- 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
- 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.
- If using stuffing or aromatics, do so before trussing.
- Season the bird after trussing.
- Remove the string before carving.
Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.