How to Truss a Turkey

To ‘truss’ means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey. Cooks should use heavy string to close up the cavity (also called the "vent") and pull the wings and legs tighter to the body.

Instructions:

Stuff the turkey before trussing, if you're stuffing it.

Make sure the stuffing is well-secured; put a piece of bread or foil over the neck and body cavity openings and secure the turkey skin over the cavity with skewers, if you have them.

Use kitchen string to tie the turkey's legs together, pressing the legs close to the turkey body.

Turn the turkey over and fold its wings back behind it.

Tie another piece of string around the turkey's neck skin, leaving two long ends hanging.

Pass each string end through a wing.

Tie the string ends together, pinning the turkey wings horizontally.