What does “truss” mean?
Truss means to secure the turkey with string, skewers or clamps/pins so that it maintains its shape during oven roasting. Many of the turkeys produced for today’s market feature a band of skin or a metal or plastic clamp to hold the legs together. If this feature is not offered on the turkey you purchase, you may tie the legs together using oven-safe kitchen string. However, a turkey does not have to be trussed before it is roasted. It takes longer for the dark meat in the inner thigh area to reach its proper doneness of 175F-180F when it is trussed. If it is important the bird keeps its shape while roasting, the turkey may be truss. If it is not as important that it keeps its shape, it is generally better not to truss the bird, because the white and dark meat will cook more evenly when not trussed.
Truss means to secure the turkey with string, skewers or clamps/pins so that it maintains its shape during oven roasting. Many of the turkeys produced for today’s market feature a band of skin or a metal or plastic clamp to hold the legs together. If this feature is not offered on the turkey you purchase, you may tie the legs together using oven-safe kitchen string. However, a turkey does not have to be trussed before it is roasted. It takes longer for the dark meat in the inner thigh area to reach its proper doneness of 175F-180F when it is trussed. If it is important the bird keeps its shape while roasting, the turkey may be truss. If it is not as important that it keeps its shape, it is generally better not to truss the bird, because the white and dark meat will cook more evenly when not trussed. • The new USDA recommended internal temperature for cooked turkey is 165 degrees F. Why do your recipes still recommend internal temperatures of 170 degrees F in the breast and 180 degrees
