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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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Trussing Needle term - Related Content |
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| View our collection of free turkey recipes including roasted turkey and turkey breast recipes. |
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| http://www.recipetips.com/cooking-tips/turkey-cooking-guide.asp |
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| A kitchen string or a similar material made for oven baking that is used to weave through poultry in order to form a more compact shape around the body of the bird. Typically, the ... |
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| To tie meat or poultry with a string, which may be woven through the bird parts by using a needle threaded with the string, in order to create a more compact shape to the food ... |
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| A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor. Typically, a strip of lard, referred to as a lardon, is cut from ... |
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| Trussing poultry is important if you want the bird to hold its shape while serving, however, remember that it does prevent uneven cooking. Always check the temperature of the inner thigh on a trussed bird to make sure that the proper internal temperature of 175°F has been met. |
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For a roasted chicken to hold its shape it needs to be trussed (tied) before cooking. A smaller chicken may only require that the legs are tied together but a larger bird ... |
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| RecipeTips.com's video tip on how to truss a chicken. For more cooking tips and advice visit RecipeTips.com. |
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