How to Perfectly Truss a Turkey for Rotisserie Roasting

Rotisserie roasted turkey, with crispy skin and juicy meat, is one of the best things you can make on your grill. But to get perfect results, the turkey needs to be properly trussed before going on the rotisserie. Trussing brings the wings and legs close to the body and keeps them secured as the turkey rotates slowly over the heat. This helps the turkey cook evenly and hold its shape for a beautiful presentation.

In this comprehensive guide, I’ll walk you through the simple steps for trussing a turkey for the rotisserie. With just some butcher’s twine, a steady hand, and a few minutes of time, you’ll have a turkey ready to roast to golden brown perfection. Let’s get started!

Why Trussing is Important

There are several key reasons why properly trussing your turkey is essential for rotisserie cooking

Prevents the wings and legs from flopping around loosely as the turkey rotates This ensures even cooking.
Holds the turkey in a tight, compact shape instead of spreading out. Results in better presentation.
Secures any stuffing placed inside the cavity so it stays in place during cooking.
Allows the turkey to brown evenly all over the surface for better color and flavor development.
Enables the turkey to cook evenly from end to end by bringing the extremities closer to the body.

So taking the time to truss your bird pays off in a big way in terms of appearance, doneness, and taste.

Step-by-Step Turkey Trussing

Trussing takes a little practice to get the hang of, but follow these steps and you’ll be a pro in no time:

Gather Your Materials

Butcher’s twine, kitchen string, or unwaxed dental floss. You’ll need about 5 feet.
Scissors for cutting the twine.
A prepared turkey with any stuffing added and the neck flap tucked.

Tie the Drumsticks Together

Set the turkey breast side up on a work surface with the cavity facing you.
Bend the drumsticks to overlap each other and tie them snugly together over the cavity opening. Use a double loop to secure the knot.

Secure the Wings in Place

Take the wingtips and tuck them under the bird so they lay against the breast, bending them at the joint.
Wrap the twine under the wings and over the back to hold them in place. Tie tightly.

Truss the Breast

Wrap twine around the widest part of the breast, crossing over the back.
Loop around once or twice and tie securely to cinch in the breast for a plump shape.
Trim any excess string.

Check Your Work

Carefully rotate the trussed turkey and make any needed adjustments before cooking.
The wings and legs should be held snugly in place against the body.

And that’s all there is to it! Your turkey is ready for the spit.

7 Helpful Turkey Trussing Tips

Keep these handy tips in mind for the best results:

Use fresh butcher’s twine each time. Old twine can break down.
Tie drumsticks above cavity to prevent stuffing from falling out.
Loop wing string loosely to avoid pinching the skin.
Wrap breast string around the thickest part for support.
Check twine is snug but not cutting into the meat.
Make sure wings stay tucked when rotating turkey.
Trim excess string before cooking to prevent burning.

Cooking Your Trussed Turkey

Once your turkey is all tied up, it’s ready to roast. Follow these guidelines for perfect rotisserie results:

Secure turkey on spit and attach to rotisserie.
Cook at 325°F over indirect heat, allowing 10-15 minutes per pound.
Use a meat thermometer to check doneness. Thighs should reach 175°F.
Breasts and stuffing should reach 165°F before removing from heat.
Let rest 20 minutes before carving for juicy results.

The trussing helps the turkey cook evenly from end to end and retain its natural juices. Your guests will be impressed by the beautiful presentation!

While rotisserie cooking benefits most from trussing, the technique can also be used for turkeys being oven roasted, smoked, or grilled to keep wings and legs contained.

So next time your holiday meal calls for turkey, take a few minutes to truss up your bird. Your patience will be rewarded with a picture perfect, mouthwateringly delicious turkey everyone will rave about.

Common Trussing Mistakes to Avoid

It takes some practice to master the art of trussing. Watch out for these common pitfalls:

Not tying drumsticks allows them to splay open.
Forgetting to secure wings results in burning.
Loose string lets stuffing leak out and causes uneven cooking.
Excessively tight trussing leads to cut flesh.
Uneven browning from unsecured extremities.
Using old, brittle twine that snaps.
Leaving excess string that burns.

Trussing Alternatives

While butcher’s twine is ideal, you can use these alternatives if needed:

Unwaxed dental floss works well for trussing turkeys.
For smaller birds, try sturdy kitchen tape instead of twine.
Metal skewers can secure drumsticks and wings in place.
On a vertical roaster, clip extremities in place with clothespins.
For stuffing containment, seal cavity with heat-safe rubber bands.

So don’t let lack of kitchen twine stop you from trussing your turkey! With a little creativity, you can improvise with items you have on hand.

Frequently Asked Questions

How tight should I tie the trussing?

Tie the string snugly to hold the shape, but not so tight it cuts into the flesh. You should be able to slide a finger between the twine and meat.

Can I truss a turkey a day ahead?

Yes, you can truss the turkey 1-2 days before cooking. Keep it chilled until ready to roast.

Should I remove the trussing before carving?

Yes, cut and remove any trussing before carving so it doesn’t hinder slicing the meat.

What if my turkey doesn’t have a neck flap?

You can skip tucking the neck skin on a turkey without a flap. The breast string will still hold the shape.

Can I stuff a turkey after trussing it?

No, stuff the turkey before trussing. The tied legs will prevent you from adding stuffing.

Conclusion

Learning how to properly truss a turkey is an invaluable skill that results in better cooking and presentation. With the steps above, you’ll be able to tie up your bird like a pro for perfect rotisserie roasting. Crisp skin, juicy meat, and wow-worthy appearance are just minutes away. Next holiday meal, relax knowing your turkey will be a sumptuous centerpiece. Your friends and family will be clamoring for your trussing secrets.

how to truss a rotisserie turkey

What you’ll need to rotisserie a turkey on the grill :

1 fresh or thawed turkey, 12-16 pounds olive oil salt and pepper butcher twine

Prepare the grill for indirect medium high heat, 350-400 F.

Mound Charcoal to one side When using the rotisserie, I mound all of my charcoal to one side of the grill.

Use a Char-Basket Charcoal Fuel Holder and an aluminum drip pan to help out.

With a pair of kitchen shears, remove the wing tips.

Wing tips do not have a lot of meat and worse, they are apt to burning if they stick out from the body. They are worth losing.

Generously salt and pepper both the inside and outside of the turkey.

Lightly rub olive oil all over the skin.

For a rotisserie turkey, I up my trussing.

Not only do I tie the legs together and wrap the body, I also add additional trussing up over the wings. The last thing we want after hours of spinning is a wing to break loose and burn.

Mount the turkey on the spit.

adding rotisserie grill accessory to turkey Push the forks together before tightening the set screws, so that the turkey is compact and secured.

Place the spit on the grill.

If grilling with the rotisserie ring, be sure to set the counterweight to the side opposite of the breast meat. This helps balance out the turkey and reduces stress on the rotisserie motor.

For a 14 pound turkey, figure about 2 to 2 ¼ hours of grilling, when the deepest part of the thigh reads 170 F with an instant read thermometer or iGrill to easily monitor your turkeys temperature.

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Putting a chicken on the rotisserie is second nature, turkeys, however, do not seem to get as much spinning love. I find this a missed opportunity, as a rotisserie turkey is one of my favorite preparations. The self basting action of the rotisserie’s spin makes for an almost foolproof dinner. I’ve never had a dry and disappointing turkey. Ever.

Maybe the thought of spinning a 14 pound bird seems daunting. Don’t worry, it’s not. As the saying goes, if you can spin a chicken, you can spin a turkey. It’s that easy.

While I have grilled rotisserie turkeys on both my Summit Grill Center and Performer, the kettle is my grill of choice. Turkey’s are big, obviously, and the Kettle Rotisserie ring provides more than enough vertical space for such a big piece of poultry.

If you are planning to wow your guests at your next holiday gathering, look no further than the rotisserie. There is nothing more tasty than a dizzy turkey.