How to Truss a Turkey

Trussing a turkey means tying the legs and wings together to give the bird a tight look and nicer presentation. Trussing isn't necessary for cooking, and can actually make the legs and thighs take longer to cook, since the bird is pressed against itself.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Poultry Skewers
• Stuffings
• Turkeys
• Kitchen Shears
• Roasting Pans
• White Cotton String

1. Stuff the turkey before trussing, if you're stuffing it. (See "Stuff a Turkey," under Related eHows.)

2. 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.

3. 

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

4. 

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

5. 

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

6. Pass each string end through a wing.

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

Tips & Warnings

• Wait to stuff turkey until you're ready to begin roasting. Bacteria can start to grow inside a waiting, stuffed turkey.

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on 11/22/2005 Use the end slice of a loaf of white or wheat bread to close the cavity in the turkey after stuffing. No lacing, no sewing. Keeps the stuffing moist and easily removed with a fork when the turkey's done.