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A kitchen utensil that is basically a large, thick stainless steel needle which is used to tie loose parts of meat or poultry together with a trussing string. The needle is threaded with a kitchen string or a material made for oven baking that is inserted and woven through the bird parts in order to form a more compact shape around the body. Typically, the wings and legs of poultry can be tied or trussed securely against the body in order to enable a more compact shape for the bird to be evenly cooked. Other trussing utensils may also include skewers, corkscrew turkey lacers, or pins that are used instead of string to hold the bird parts together.
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