Rotisserie cooking yields incredibly moist, flavorful turkey with crisp, golden skin But to get picture-perfect results, you need to properly truss the turkey before placing it on the rotisserie spit Tying the turkey into a tight, compact shape is crucial for even cooking and beautiful presentation.
As a passionate home cook I’ve mastered the art of trussing turkeys over the years. Follow my foolproof step-by-step guide to flawlessly tie a turkey for rotisserie grilling or roasting. With the right technique tools and a bit of practice, you’ll be rewarded with a showstopping rotisserie turkey that looks and tastes amazing.
Why Trussing is Essential
Trussing shapes the turkey into a tidy, uniform form for rotisserie cooking. This provides several advantages:
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Even cooking: Tucking the wings and legs close to the body enables the turkey to cook evenly from all sides as it rotates.
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Self-basting: The tied body cavity holds in juices for continuous basting.
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Visual appeal: A nicely trussed turkey looks elegant and appetizing.
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Stability: Securing all loose appendages prevents flopping and slipping on the spit.
Simply put, a properly trussed turkey looks stunning and cooks beautifully on the rotisserie.
Helpful Tools for Trussing Success
Trussing requires just a few simple tools:
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Kitchen string or butcher’s twine: Use unwaxed, 100% cotton string that won’t burn or cut into the turkey skin.
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Trussing needle (optional): Makes threading string through turkey easier.
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Sharp knife: For any trimming of excess skin/fat.
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Clean work surface: A roomy cutting board, counter space or roasting pan.
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Poultry shears (optional): Handy for removing the wing tips if desired.
That’s all you need for a picture-perfect trussed turkey!
Step-by-Step Guide to Trussing a Turkey
Follow these simple steps for flawlessly trussing a turkey for the rotisserie:
1. Prepare the Turkey
Rinse turkey under cool water and pat very dry with paper towels. Remove giblets and neck from cavity. Trim any excess skin or fat if needed.
2. Tuck in the Wings
Start by tucking the tips of the wings under the body. Wrap string around the wing tips and tie to the body. This prevents the wings from dangling down onto the burner.
3. Secure the Legs
Cross the drumsticks tightly and use string to bind them together. Tie several wraps around the ends of the drumsticks, knotting securely.
4. Close the Cavity
Thread string just below the breastbone and wrap it around to close the body cavity snugly. Don’t tie too tightly or skin may tear.
5. Cinch the Breast
Make a loose loop around the breastbone with string. Cinch gently to shape the breast into a compact oval. Tie underneath breast firmly but not too tight.
6. Check Your Work
Verify all parts are securely bound. The wings and legs should be fixed close to the body. Jiggle turkey gently to ensure trussing is stable.
7. Add Seasoning
Rub the trussed turkey all over with herbs, oil or marinade. Season the cavity as well. Do this after trussing so skin stays intact.
That’s it – your turkey is perfectly trussed and ready for the rotisserie!
Rotisserie Cooking Tips
Once your turkey is properly tied up, follow these tips for rotisserie success:
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Use a sturdy metal spit. Stainless steel or cast iron holds up better than cheaper metals.
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Secure turkey snugly on the spit between both forks to prevent slippage.
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Balance turkey so it rotates smoothly without wobbling.
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Cook over indirect heat to prevent burning. Add a drip pan if needed.
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Baste frequently with pan juices for moistness.
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Use a meat thermometer and cook until thigh/breast reach 165°F.
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Let rest 20-30 minutes before removing trussing strings and carving.
With the right trussing method and a little rotisserie experience, you’ll be rewarded with incredible turkey dinners all year round.
Troubleshooting Common Trussing Problems
While trussing turkeys does take some practice, you can conquer any issues with these simple fixes:
Problem: Turkey slips on spit
Solution: Check trussing is tight. Re-tie if needed. Ensure turkey is centered on spit.
Problem: Breast skin tears
Solution: Loosen breast/cavity ties slightly. Do not over-tighten.
Problem: Drumsticks won’t stay crossed
Solution: Wrap string several times around drumsticks. Knot securely.
Problem: Wings flop loose
Solution: Tie wings more tightly to body. Consider removing wing tips.
Problem: Uneven cooking
Solution: Add foil shields if some areas brown faster. Adjust heat as needed.
With a few tries, you’ll get the trussing technique down pat. But even experienced cooks can run into issues, so don’t get frustrated! Simply refer to these tips or try alternative roasting methods.
Easier Roasting Options If Trussing Seems Too Tricky
While trussing is ideal for rotisserie cooking, don’t let it deter you from roasting turkey if it seems too difficult. There are several unfussy roasting options that don’t require trussing:
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Vertical roaster: Holds turkey upright for hands-free cooking.
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Grill over indirect heat: Cook turkey breast-side up, turning occasionally.
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Oven roast untrussed: Simply tuck back wings and bake breast-side up. Baste frequently.
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Broil untrussed: Place turkey breast-side down on broiler pan.
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Cooking bag: Turkey self-bastes in the oven-safe bag.
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Electric roaster: Rotates turkey while surrounding with heated air.
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Slow cooker: Cooks turkey in moist heat with no tying needed.
Don’t let trussing anxiety discourage you from preparing turkey! While it does take some skill, there are many alternative cooking methods that yield delicious results with minimal effort.
Key Takeaways for Turkey Trussing Success
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Trussing shapes the turkey for stability, self-basting and even cooking on the rotisserie.
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Use unwaxed kitchen string and truss snugly but not too tight.
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Secure the wings, legs and cavity before seasoning the tied turkey.
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Check turkey is centered on the spit and rotates smoothly.
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Baste frequently while rotisserie cooking over indirect heat.
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Let turkey rest before removing string and carving.
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Troubleshoot any issues and adjust trussing or heat as needed.
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Consider easier roasting options if trussing seems too difficult.
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Rotisserie chicken, with crackling skin and tender meat, is one of the best things you can cook on your grill. Now, rotisserie chicken is a little extra work – the bird has to be trussed into a tight package and secured on the rotisserie spit – but a great chicken it is worth the effort.
Trussing a chicken is a little tricky. There are wings, legs, and drumsticks sticking out everywhere, and they need to be locked down. Flopping wings and wobbly legs will pull the bird loose from the spit forks as the meat cooks and tenderizes.
Oh, and one trick to tying the knots when trussing – use a double loop to start the knot. This adds extra tension when you pull tight, and holds the first tie in place while you complete the second tie to finish the knot.
Note: I’m using chicken as my example, but this trussing technique works on all types of poultry, from the smallest Cornish hen up to the largest turkey. The only difference is size.
Cut a piece of twine four times the length of the bird.
Fold the wingtips tight under the bird; this locks them in place, so they won’t flop around on the grill.
Set the bird on its backbone, with the drumsticks pointing at you and the breast and wings away from you.
Find the middle of the piece of twine, reach around to the front of the bird, and loop that middle over the nub of the neck.
Wrap both sides of the twine around the breast, just above the wing, and bring them together at the cavity behind the bird.
Tie a knot at the cavity – remember, start the knot with a double loop – and pull the knot tight to plump up the breast.
Next, tie the drumsticks. Take the ends of the twine in both hands and bring them down between the knobs of the drumsticks. Loop them out and up to catch the knobs, then pull the knobs of the drumsticks together by tying the double loop and pulling tight. Keep tightening the knot and pushing on the knobs until they cross, forming an X.
Continue to tighten the knot and push the knobs towards the cavity until the drumsticks are up against the first knot.
Finish off the knot and trim any extra twine.
Tighten the first spit fork on the spit.
Run the spit through the bird, starting at the cavity in the back, and sink the forks into the thighs.
Slide the second spit fork on to the spit and push the fork into the bird’s breast meat just above the wings. Keep pushing until the bird is squeezed between both forks.
Make sure the bird is centered on the spit, then tighten the second fork to lock the bird in place.
That’s it – the bird is ready for the rotisserie.
Adapted from: Rotisserie Grilling by Mike Vrobel. Visit Mike at DadCooksDinner.com.
How to Truss a Turkey with Alton Brown | Food Network
FAQ
How do you balance a turkey on a rotisserie?
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.
How do you tie a rotisserie turkey?
Here are some rotisserie turkey tying tips: Use fresh sturdy kitchen string or butcher’s twine. Check ties periodically to ensure legs and wings stay bound. Do not tie cavity overly tight or skin may tear. Allow for natural expansion. Balance turkey evenly so it rotates properly on the spit. Add herbs/oil/marinade after tying so skin stays intact.
Should you truss a rotisserie turkey?
While rotisserie roasting benefits most from trussing, it can also improve turkeys for other cooking methods: Oven Roasting: Ties wings and legs close to the body so they don’t overcook. Prevents skin tenting away from breast meat. Grilling: Stabilizes floppy limbs and contains stuffing on a grill grate. Minimizes flare-ups from drippings.
Can you cook a turkey breast on a rotisserie?
One hour before cooking, remove the turkey breast from the refrigerator. Skewer the breast on the rotisserie spit, securing it with the spit forks. Let it rest at room temperature until it is time to cook. 3. Test the rotisserie
How do you make a trussed turkey ready for rotisserie?
Follow these handy tips for a perfectly trussed turkey ready for the rotisserie: Use fresh twine each time. Old twine can break down and unravel. Tie legs above the cavity so stuffing doesn’t fall out. Loosely secure wings so the string doesn’t pinch them. Wrap breast string where turkey is thickest for support.
How do you tie a turkey wing to a drumstick?
Wrap the string around the turkey wing to secure it to the body, then tie the string to the turkey legs. This prevents the wings from dangling down where they could burn. Cross the turkey legs and tie them snugly together with string. Wrap the string several times around the ends of the drumsticks and knot securely.
Can you cook rotisserie chicken on a grill?
Rotisserie chicken, with crackling skin and tender meat, is one of the best things you can cook on your grill. Now, rotisserie chicken is a little extra work – the bird has to be trussed into a tight package and secured on the rotisserie spit – but a great chicken it is worth the effort. Trussing a chicken is a little tricky.