Trussing

Trussing: Binding for Better Results

Trussing is the technique of tying meat with butcher's twine to maintain its shape during cooking and ensure even heat distribution. This method is essential for roasts, whole birds, and stuffed preparations.

Materials

Proper trussing requires:

• Butcher's twine: Heavy, untreated cotton cord
• Needle (optional): For threading through tight spaces
• Appropriate length: Sufficient to complete the pattern

Techniques

Common trussing methods include:

• Simple tie: Basic loops to secure loose ends
• Spiral trussing: Wrapping in spiral pattern for even pressure
• Net trussing: Creating a pattern of ties for irregular shapes
• Leg trussing: Securing legs to body in whole birds

Benefits

Trussing provides several advantages:

• Even cooking: Maintains uniform thickness for consistent heat penetration
• Shape retention: Keeps roasts and birds in optimal cooking shape
• Stuffed security: Prevents filling from escaping during cooking
• Professional appearance: Creates neat, attractive presentation

Timing Considerations

Trussing should be completed:

• Just before cooking: To prevent compression affecting texture
• After seasoning: To ensure even spice distribution
• Before roasting: To maintain shape throughout cooking process