Do you and your Thanksgiving turkey have truss issues? Let's discuss. There are many different ways to truss turkey for roasting, and some are a lot more complicated than others. I'm going to show you a very easy way to get the job done, and go briefly into why cooks bother to do it in the first place.
Why Truss Turkey?
Let's deal with the why part first. Trussing a turkey turns it into a compact shape before roasting and creates that photo-ready turkey we've all come to associate with classic Thanksgiving imagery. But is it strictly necessary? Some cooks say that trussing a turkey so the legs are drawn up tightly against the breast helps prevent the breast meat from overcooking. And some cooks say that leaving the legs untied helps air circulate around the legs and thighs, resulting in more areas of beautifully crispy skin. To truss or not to truss is ultimately up to you, but most cooks can agree that a trussed turkey looks better on the platter.
How to Truss Turkey the Easy Way
Some cooks like to fill the chest and neck cavities of the turkey with stuffing before roasting, and some don't. Either way, these basic steps will work for you.
1 whole uncooked turkey
Stuffing (optional) or aromatics (chopped onion, carrots, herbs)
Sharp wooden skewer
Step 1. Close the Neck Flap
Turn the turkey upside down and loosely fill the neck cavity with stuffing or aromatics, such as chopped onions, carrots, and herbs. Pull the neck skin neatly over the filling and use a long wooden skewer to fasten the flap to the underside of the turkey. Filling the neck cavity is optional, but it does make for a more attractive, rounded shape for your roasted turkey.
Step 2. Tuck the Wings
Turn the turkey breast-side up. Tuck the tips of the wings firmly under the shoulders. This keeps the tips from scorching, and helps creates a flat surface to stabilize the turkey when you're carving it later.
Step 3. Tie the Legs
Turn the turkey so the opening of the chest cavity is facing you. Loosely fill with stuffing or aromatics (optional). Cut a long piece of kitchen twine and position the mid-point between the turkey legs. Bring the legs together and wrap the twine around them a couple of times. Tie firmly and cut off most of the excess twine.