Before You Begin
- Stuffing a trussed turkey is not recommended.
- If you plan to inject or brine the turkey, do so before you truss.
- Use butcher’s twine or cotton twine. Do not use treated twine.
- Trussing a turkey will increase cook times by 5-7%.
- Have 10-12 feet of twine ready before you begin. Better to have too much than too little!
- Remove all twine after cooking and before serving.
How to Truss a Turkey
Step 1 Make a Loop
Make a loop in the middle of the twine that you cut from the roll—place that loop around and above the neck bone of the turkey. Pull firm and run the twine under the breast and back to the end of the cavity. Using a surgeon’s knot (double overhand knot), firmly secure the twine, and then knot again to hold. Pull it tight so it’s firmly around the turkey.
Step 2 Tie the Legs
To tie the legs, loop the alternating twine around the leg and back up towards the breast. This will cause the legs to overlap. Be sure the twine is in the valley between the breast and legs/thighs. Pull tight and run the twine up and around the little notches of the wing. Flip the turkey over and tie another surgeon’s knot. Pull the twine toward the base of the turkey.
Step 3 Final knot
Flip the turkey over again and run the twine up and around the end of the legs. Make One Final Knot. Tie a surgeon’s knot to secure the rest of the twine at the legs once you have flipped the turkey over. Trim any excess twine.
