TRUSSING POULTRY AND OTHER MEAT

October 1, 2025

Hello Friends,

Trussing is simply tying; it is used for poultry and other meats to hold the shape while cooking. A kitchen twine or string is used for this process. Some also use a long trussing needle, especially on large birds like turkeys. The wings and legs of a turkey, chicken and other poultry can be secured with the string so after baking they are still tucked together making a nice presentation.

Trussing is also used for beef and pork roast. After the bones are removed the butcher may truss the meat in order for them to retain a nice shape after roasting. When I prepare any filled rolled roasts, I will roll them up and then truss them. This process not only holds a nice shape but also keeps the filling inside. This also is true when stuffing chickens and turkeys; by trussing the cavity the stuffing cannot come out during roasting.

I generally only truss the cavity of the birds simply by tying the legs and tail together with string when I do stuff. If you choose to truss the whole chicken, it will simplify turning the poultry without splitting the cooked skin.

FULL TRUSSING OF POULTRY WITH A TRUSSING NEEDLE AND THREAD

Thread needle with cotton chef’s thread.

Leave a tail of string about 4 inches long and sew up the TAIL VENT by loosely stitching back and forth through both edges of the flesh pulling to close the vent. Cut the string leaving 4 inches hanging.

Thread needle again with about 2 ½ feet of string. With the fowl breast side down, fold wing tips and neck skin flap onto the back of the poultry. Push the trussing needle through one wing, through the shoulder and neck and then through and out the other wing. (Keep thread in needle).

Turn breast side up. Using the same needle with string, push the needle through the upper part of the closest drumstick and into the body of the fowl, then out the other side of the body and through the upper part of the opposite drumstick.

Remove needle from the string and turn the bird on the side with the loose end hanging from the leg. Pull the string tight and tie in a knot close to that wing. Cut off excess string.

Thread the needle again with about 2 ½ feet of string. Turn the bird with breast side down. Insert the needle (leaving a tail of string hanging) near the middle joint of one wing pushing it into the body and then through the other wings middle joint; leave needle and string at the first wing.

Turn the bird with breast side up. Push the needle and thread through the lower part of the drumstick, into the body and out through the other drumstick; remove the needle from the thread.

Placing the bird on its side, pull the string tight, tie a knot at the wing and cut off excess string.

ROAST TURKEY AND STUFFING

To make stuffing melt butter in a heavy skillet. Add scallions and tarragon and sauté until just until scallions are tender. Add 1 tablespoon salt, pepper and pine nuts; add about 1 cup melted butter. Add breadcrumbs and garlic; blend well. Taste for additional needed seasoning.

Rub inside of turkey cavity with lemon half; fill body and neck cavity loosely with stuffing. Close the vent of the bird and secure by trussing. Rub the turkey with softened butter and season with salt and pepper. Set a rack in a large shallow roasting pan; line rack with strips of fresh bacon. Place turkey, breast side down on bacon strips; roast for 1 hour in preheated oven at 350F degrees. Remove from oven and turn turkey on one side; roast for 1 hour. Remove from oven and turn turkey on other side; roast for 1 hour. Remove from the oven and turn turkey on the back; continue roasting until turkey is done. Move turkey to platter and let rest for 15 minutes. Remove twine before serving.

Your friend, Frances