- Turkey and Chicken 101
- Turkey and Chicken 101
- Episode 4
Poultry: Stuffing and Trussing a Turkey
Released on 07/30/2013
Stuffing and trussing with string.
Using your hands or a spoon,
place the stuffing in the front
and back cavities of the bird.
The stuffing must be at room temperature.
And don't pack it to tightly.
It'll expand as it's heated and could cause
the turkey to burst.
Use about 3/4 of a cup of stuffing
per pound of turkey.
To avoid bacterial growth,
stuff the turkey just before roasting.
Roasting a stuffed turkey requires four minutes
more per pound minute on stuffed bird.
To truss the turkey, begin with a piece of
cotton string about two and a half feet long.
Place the center of the string under the turkey
at the neck or shoulder area
and come up with the string
and wrap it around the wings.
This can be a little tricky to begin.
Bring the string up over the breast,
cross it, come up under the legs.
The legs should be crossed by now.
Tie the strings securely, even going around
a couple of times to make sure it's nice a tight
and holding the turkey in place.
Tying or trussing a turkey keeps the stuffing in place
and produces a more rounded, beautiful bird.
And the skin is unlikely to split as it roasts.
Trussing a turkey also reduces shrinkage by about 15%.
Once your turkey is roasted,
remove the stuffing before carving.
Poultry: How to Brine a Turkey
Poultry: Injecting a Turkey with Olive Oil
Poultry: Butter Marinade for a Turkey
Poultry: Stuffing and Trussing a Turkey
Poultry: Dry Herb Rub for a Turkey
Poultry: Basting a Turkey
Poultry: Learn How to Joint a Chicken
Poultry: Tenting a Turkey
Poultry: Checking Doneness of a Turkey
Poultry: Carving and Serving a Turkey