Trussing a turkey before roasting it keeps the legs and wings close to the body so everything cooks evenly.It’s a simple method if you have some kitchen twine and a little know-how.The act of trussing closes the turkey breast cavity which prevents the breast from drying out before the thighs and legs are properly cooked.

It’s actually super simple, and one of the most important things you can do to get a juicy, well-cooked bird.Table of ContentsTrussing notesStep-by-step instructionsHow to Truss a Turkey RecipeTrussing notes Turkey: Any kind of bird you like: pre-brined, dry-brined, Kosher, heritage, or natural turkeys all benefit from trussing.Twine: Unbleached cotton kitchen twine, also known as butcher’s twine, is strong enough to hold a turkey together but won’t burn.Pro tip: You can ask your butcher for a long piece so you’ll always have some on hand.

Sometimes I find it at HomeGoods or I buy this twine on Amazon (Culinary Hill may earn money if you buy through this link).Stuffing a turkey, chicken, or hen: For food safety reasons, and for a more evenly cooked bird, most modern recipes don’t encourage stuffing a turkey.If you decide to stuff your turkey, make sure the stuffing is warm when it goes in so it has a head start in cooking (either because you just finished making it, or because you made it in advance and reheated it).Use a large spoon or your hands to loosely stuff the body and neck cavities (do not pack it tightly because th

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