Our Test Kitchen walks you through the three steps to ensure even cooking.
Plus, an alternative if youre not on Team Truss."
Food Styling: Holly Dreesman.
Credit:Jason Donnelly. Food Styling: Holly Dreesman. Prop Styling: Joseph Wanek
One that is often questioned is, Why truss a turkey?
Then our Test Kitchen expert dishes up an alternative method if you dont want to fuss over the truss.
More often than not, in the Test Kitchen, Brekke and her fellow recipe developers truss their turkeys.
Credit:Jason Donnelly
We believe that it helps the turkey roast evenlyandlook beautiful on the table, she adds.
To prevent bacteria growth, stuff the turkey just before roasting and not the night before.
Also, pack the stuffing loosely to ensure even cooking.
Credit:Jason Donnelly
Using a long skewer, secure the flap to the underside of the turkey.
(This will require some firm twisting.)
Bring the legs together, crossing the ends of the drumsticks one over the other.
Using a long piece of kitchen twine, tie the ends of the legs together tightly.
If youre roasting your bird unstuffed, you’re free to leave this in place.
Voila: Your bird is already trussed and you’re able to skip those three steps above.
Spatchcockingworks best on birds that weigh less than 14 pounds.
This will allow the flattened bird to still fit into a traditionalroasting pan.
Weve got you covered.Brineor bypass that step?Stuff itor skip it?Smokeor roast?
Addwater to the panor roast it dry?
Oh yes, andhow much turkey do I needin the first place?
But what about the sides?
Check out theseThanksgiving menu ideas to suit any and all taste preferencesto round out your spread.
