You can see that step in action in the video and in the step-by-step photos above. Simply tuck the tips of the wings beneath the bird so they don't burn. I always truss turkeys for this reason.īut I find that for a bird this size - a 4 to 5 pound chicken - a full trussing isn't necessary and ends up seeming kinda finicky.Īnd in fact, in our experience, the bird cooks up faster, crispier, and MORE evenly without trussing because more air is circulating around the legs and into the body cavity. For a large bird that needs a long time to roast, trussing can result in more even cooking. See below for more about this.įirst things first: Trussing a bird before roasting means using kitchen twine to tuck the wings against the bird and tie the drumsticks together and snug against the body.
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