Trussing

Trussing is the act of binding a whole bird or boneless roast into a tight, symmetrical bundle using loops of butcher's twine. For poultry the classic approach crosses the twine over the cavity, pulls the legs together and up against the breast, and tucks or ties the wings close to the body. The goal is to eliminate thin, protruding parts — wingtips, drumstick ends, the flap of neck skin — that would overcook and dry out before the breast or thigh reaches the correct temperature. A trussed bird also presents a tidier, more attractive silhouette for table service. For boneless roasts (rolled loin, stuffed breast, porchetta) trussing is structural: it holds the seam closed, prevents the filling from escaping, and compresses the meat so it cooks as a single mass rather than unrolling and cooking unevenly. There are several methods — the single-loop or 'Escoffier' truss, the continuous looping 'farm' truss, and the two-needle trussing used in professional kitchens — each suited to different bird sizes and service styles.

“Before sliding the chicken into the oven, he trussed it snugly, knowing the tied legs would keep the breast from drying out while the dark meat finished cooking.”

• TechniqueRoasting
• TechniqueBarding
• ConceptButcher's Twine

1. 1.Mastering the Art of French Cooking — Julia Child, Louisette Bertholle & Simone Beck
2. 2.The Professional Chef, 9th ed. — The Culinary Institute of America
3. 3.Jacques Pépin: New Complete Techniques — Jacques Pépin

Confidence: high