Trussing
Intermediate Meat and fish
Trussing is tying a bird or roast with kitchen string into a compact shape.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Tie the legs together and tuck the wing tips under; for a roast, tie string around it every inch or two.
Why does it work?
A tidy shape cooks evenly, so the thin parts don't overcook before the thick parts are done.
What are the common mistakes?
- Tying so tight the meat bulges.
Still stuck? Watch someone do it on YouTube.
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