Trussing is a means of binding a bird before cooking, to hold the wings and legs close to the body. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving. Some recipes call for turning a bird during roasting which is also much easier when trussed, and it will help prevent tearing the skin at the joints in the process. Of course, a full trussing will also help to hold in the dressing when a bird is stuffed.
No matter what method you choose, it is always a good idea to truss a bird – pure and simple. The only real exception would be if you plan to butterfly or spatchcock it before cooking. Untrussed legs on a whole bird may gape away from the body or even fall off, while the drumstick and wings stick up and dry out… Need we say more?
What’s Good for the Goose…
As with many cooking techniques, there are several types and styles of trussing, some suited to particular types of fowl. Since turkeys, capons and chickens share similar physical attributes, the same types of trussing and roasting methods will do for all of them. Geese and ducks on the other hand, have a narrower body and thicker skin with an abundance of good fat, which requires different trussing and roasting altogether. Smaller birds the likes of game hens and squabs need trussing only enough to bind the legs.
First Things First
Regardless of the technique you choose, a few things need doing beforehand. First, remove the neck and gizzards and reserve for making stock or perhaps as ingredients for your stuffing. Next, take a good look at the shape of the bird. Trussing will give you an opportunity to slightly cinch up the Read more