Heres a simple way to prepare your turkey like a pro before roasting: Tuck the wings to enhance the presentation while ensuring even cooking.
Securing the wings behind and close to the body tightens up the appearance, but it also prevents them from overcooking or burning in the oven or on the grill. This method is particularly useful when roasting or grilling, as it helps the turkey cook more uniformly, allowing all parts of the bird to reach the ideal temperature without any risk of charring.
Tucking in turkey wings before roasting is an easy but important technique for achieving evenly cooked, juicy meat and crispy skin. Properly securing the wings results in a beautiful presentation and prevents them from burning. With just a few simple steps, you can master this turkey roasting trick and impress guests with a picture-perfect bird.
Why Should You Tuck In Turkey Wings?
Tucking the wings before cooking serves both practical and aesthetic purposes:
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Prevents burnt, dried out wings – The wing meat is smaller and leaner than other areas like the breast and thighs. Tucking the wings under the breasts provides insulation from the direct heat of the oven or grill. This prevents them from overcooking.
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Allows even cooking – With the thin wings protected, you can cook the turkey to the ideal doneness for the thicker breast and thighs without drying out the smaller wings.
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Creates a uniform shape – Folding the wings back gives a tidy uniform oval shape for a prettier presentation. No floppy wings sticking out.
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Keeps wings in place – Tucked wings stay neatly in place during roasting, carving, and serving. No need to fight with flopping wings.
Step-By-Step Guide to Tuck In Turkey Wings
Tucking in the wings takes just a few simple steps but makes a big difference in your holiday turkey Here is a step-by-step guide
What You Need
- Raw whole turkey
- Sheet of paper towels
- Kitchen twine or heatproof plastic leg holder
- Roasting pan with rack
1. Prepare the Turkey
First, remove the giblets and neck from the turkey cavities. Pat the outside of the turkey dry with paper towels. Season the cavities and outer skin as desired.
Position the turkey breast-side up on a roasting rack in a pan. Have ready a 12-inch piece of kitchen twine.
2. Locate and Tuck the Wings
Gently lift up one side of the turkey 2-3 inches. Using your other hand, take the whole wing and tuck it under itself, pressing it into the breast meat so it stays tucked when you set the bird down.
Repeat on the other side, tucking the other wing completely under the opposite breast.
3. Secure the Wings
To keep the wings securely tucked, tie them in place with kitchen twine. With the breast cavity facing up, bring the two drumsticks together so the legs are touching.
In the space between the legs, center the twine and crisscross it over the legs, pulling it tight. Wrap around the legs 2-3 times and tie securely. Trim any excess twine.
4. Roast the Turkey
You can now roast or grill the turkey to your desired final internal temperature, letting the thick thighs and breasts dictate doneness. The protected wings will be shielded from overcooking.
For whole turkeys, calculate about 15-20 minutes per pound at 325°F, adjusting for size. Always use a meat thermometer to confirm safe doneness.
Turkey Wing Tucking Tips
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For easier tying, leave any heatproof plastic leg holder intact if present.
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You can also use unwaxed dental floss if you don’t have kitchen twine.
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Add aromatic herbs and vegetables in the cavity for extra flavor.
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Start breast side down then flip later for evenly crispy skin.
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When smoking, keep breast side up to prevent overcooking.
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If roasting, tent with foil if wings or other areas brown too fast.
Frequently Asked Questions About Tucking Turkey Wings
Does tucking the wings affect flavor?
Tucking the wings does not affect turkey flavor. It simply protects the delicate wing meat from direct heat exposure. Seasonings and smoke will still fully penetrate and flavor the meat.
Can you cook a turkey without tucking the wings?
It’s possible to roast or smoke a turkey without tucked wings, but it risks uneven cooking. The thin wing meat may overcook and dry out while the thicker breast remains underdone. For best results, take a minute to tuck those wings!
Should you truss a turkey after tucking the wings?
Trussing is tying the wings and legs into a compact shape with kitchen twine. While not 100% necessary, it does provide a nice uniform shape. Tuck the wings first before trussing and tying the legs.
What about smaller wing sections – should those be tucked?
For bone-in turkey wing sections, drumsticks, or other smaller cuts, tucking isn’t needed. These smaller cuts won’t overcook. Simply season well and cook until nicely browned.
Get Perfectly Tucked Wings on Your Holiday Bird
Learning how to properly tuck in turkey wings may seem insignificant, but this simple step helps ensure your roasted bird looks and cooks its absolute best. Just follow the handy step-by-step instructions above, and you’ll be an expert in no time. Soon you’ll be impressing guests with a perfectly tucked, golden brown turkey!
Tools And Materials Needed
Before you begin tucking your turkey wings and otherwise preparing your bird, youll need some essential tools and materials on hand:
- Roasting pan: A sturdy pan with high sides will help catch the drippings of the turkey and provide a stable base for the bird.
- Kitchen twine: Used to tie the legs and wings to keep them in place during cooking.
- Scissors: For cutting the kitchen twine.
- Turkey: The star of the show! The size of the turkey doesnt matter here—this method will work for any size bird.
- Oven or grill: Whichever method you prefer for cooking your turkey.
How To Ready Your Turkey For Cooking
Now that youre ready to get started, heres a simple guide to help you achieve the most wow-worthy turkey:
- Step 1. Prepare the turkey: Before you start, make sure your turkey is completely thawed if it was frozen. We have some recommendations for how to best thaw your bird before cooking. Remove the giblets and any packaging from the turkey cavity, and thoroughly pat the turkey dry with paper towels to remove excess moisture.
- Step 2. Locate and tuck the wings: Locate the joint where each wing meets the body of the turkey by gently lifting the wings. Now imagine youre laying back on the grass with your arms tucked behind your head. Youll want to treat the wings in the same way: Gently fold them back behind the birds body so that the tips are tucked under, hiding them underneath the bird.
- Step 3. Truss the bird: While optional, you might want to use twine to further secure the wings and legs of the bird before cooking to keep them in place. Cut a piece of kitchen twine and tie the legs together at the drumstick ends. Take another piece of twine, loop it under the birds body across the tucked wings, and tie securely. Check that all twine is tightly secured, cutting off some of the excess of twine if needed.
If you tucked the wings of the bird back but didnt use twine, reconsider. Its best to tie a piece of twine around the bird to keep the wings in place. If you dont have twine, use metal or bamboo skewers to pin them in place, or unwaxed dental floss to get the job done.