Trussing, or tying, a whole turkey yields a plump roast bird with a tidy shape, making it easier to carve. This technique can also be used for whole roasted chickens and cornish game hens. (However, keep in mind that trussing can cause areas such as the inner thigh joint to receive uneven heat and be underdone when the rest of the bird is ready. Turning the bird in the oven can combat uneven cooking.) When you truss, use sturdy, linen kitchen string, which is less likely than cotton to scorch. Once the bird is done, snip the string off before carving and serving the turkey.
© 2011 All rights reserved. Published by Weldon Owen.