Prep & Assembly
Truss
Tie poultry or roasts with twine for an even, compact cook
Trussing ties up poultry or a rolled roast with kitchen twine so it holds a compact shape and cooks evenly with less exposed surface to dry out. It also makes for a tidier presentation. Loop the twine around the legs and wings, drawing everything snug against the body.
Trussing ties poultry or a rolled roast with kitchen twine so it holds a compact shape and cooks evenly with less exposed surface to dry out. It also makes for a tidier presentation. Loop the twine around legs and wings, drawing it snug against the body.
- Difficulty
- Intermediate
How to do it
- 1
Center a length of twine under the tail of the bird.
- 2
Cross it over the legs and pull them together.
- 3
Run the twine up along the body, tucking the wings.
- 4
Tie it off snug at the neck and trim the ends.
Common uses
Tips & pitfalls
- Use undyed cotton twine — synthetic melts and dye can transfer.
- Snug, not strangling — over-tight twine makes thighs cook unevenly.
- Tie a rolled roast at even intervals so it holds a round cross-section.
Good to know
- Tool
- Kitchen twine
- Best for
- Whole birds, rolled roasts, porchetta
- Difficulty
- Intermediate — just needs a tidy knot
Also called
tie up · truss poultry
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