How a little bit of string can help you cook a big bird to perfection
Trussing a turkey helps ensure that everything cooks evenly and that the wings and legs don’t burn. When you don’t truss a turkey, the breast cavity can stay open allowing too much hot air to circulate inside it. As a result, the breast dries out before the thighs and legs are properly cooked. If you want juicy white meat and a properly cooked bird, truss the turkey before roasting for even cooking.
1 First, pat the bird dry and place it on a clean work surface. Position the turkey breast side up with the legs facing you.
2 Cut a long piece of twine or kitchen string – it’s better to have a longer piece that you can cut shorter later.
3 Run the string under the neck and shoulders.
4 Bring the string up and over the wings and towards the legs.
5 Pull the string down between the leg and breast and cross the string underneath the tail end of the bird.
6 Bring the ends of the string up between the turkey’s legs, then cross the legs at the ‘ankles’ above/behind the point of the turkey breast. Pull the string tight and tie into a knot.