Here you go!
It's a great idea to obtain an evenly cooked turkey. Let's take the mystery out of trussing. Follow these easy instructions.
Trussing a turkey
Trussing, or tying, a
turkey into a compact shape ensures it will cook evenly. After the turkey is
roasted and the twine is removed, the turkey will still hold its shape for
easier carving.
Trussing an Unstuffed Turkey
Trussing an Unstuffed Turkey
Step 1: Set the turkey breast side up. Cross the legs
and loop a piece of kitchen twine over, around and under the crossed legs
several times, tying securely.
Step 2: Tuck the first joint of each wing under the
body of the bird.
Trussing a Stuffed
Turkey
Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.
Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.
No comments:
Post a Comment