Is it Necessary to Truss a Thanksgiving Turkey?

The Pros and Cons of Trussing

Back in our Grandmother's time, trussing a turkey was a way of tying up the bird to create a more compact shape. Cooks would use heavy string to close up the cavity (also called the "vent") and pull the wings and legs tighter to the body. Not only did the turkey look properly dressed, it kept all that stuffing from falling out as well.

While a trussed turkey certainly looks picture perfect, most cooks have discovered that it really isn't the smartest thing to be doing anymore. With the legs smashed against the body, this jointed area takes longer to cook. This explains that while the pop up thermometer may read "done," the jointed areas of the drumsticks are still oozing red juices and need at least another hour of cooking time. That extra cooking time is what dries out the white breast meat of a Thanksgiving turkey.

For a moister turkey, it's best to not to truss it at all. And what about those plastic hock locks or leg trusses that comes with most birds? If your turkey is larger than 8-9 pounds or so, cut away the truss rings and throw them out.

To prepare a turkey for cooking without trussing, place it in the roasting pan with the breast side up. Next, fold the wing tips into the shoulder. The skin flap at the neck is then pulled up over the back and secured into place using toothpicks or trussing pins.

And, don't put too much faith in those pop up thermometers! These are typically inserted in the breast, and only tell you when the breast meat is properly cooked. For a more accurate reading, use an instant read kitchen thermometer which has been inserted in the thickest part of the thigh. When the thermometer read 180 degrees, the entire turkey is fully cooked.

How to truss a turkey the right way

For a smaller turkey, trussing is still perfectly fine. To truss the turkey, pull the loose neck skin up and over the back, then pin it into place. Flip the turkey over so that it rests on its back. Pull the sides of the body cavity opening together, and pin it shut using trussing pins.