How to Truss Poultry

Trussing means to tie poultry with butcher’s twine into a compact shape prior to cooking.
Trussing not only makes it easier to turn poultry while it is roasting, it also makes for a
nice presentation. However, if you check for doneness by cutting between the breast and
the thigh, this won’t be possible with a trussed bird.

Trussing poultry is quite simple. First, cut a piece of butcher’s twine that is
approximately three times the length of the bird. Then place the bird breast side up with
the legs closest to you. Tuck the wings behind the neck area as if you were putting your
hand behind your head.

Now, make a loop in the middle of the twine. Then place the loop around the tail of the
bird and tighten. Cross the legs of the bird over each other. Wrap one piece of twine
around the legs like this.

Now, do the same thing with the other piece, wrapping it in the opposite direction. Cross
the twine and tighten. Run the twine between the legs and the breast. Flip the bird over
and then wrap the twine around the wings.

Now, tie a double knot to prevent the twine from slipping. Then tuck the twine
underneath the neck and tighten. Then tie a couple of knots to secure the twine.

Lastly, cut off any excess string and you are done.