Welcome to the Celtnet glossary of food terms. As this recipe site has grown and the total number of recipes range across everythign from breakfast to brewing it has become obvious that a whole slew of recipe and cooking-associated terms are spread across the various pages of this site. These pages are an attempt at bringing all these recipe- and cookery-associated terms together into one place. To use this glossary simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!

This is the description page for Trussing and includes a description as well as an image, if available and a selection of recipes from this site that relates to the cookery term: Trussing.

Trussing is the method of preparing a whole bird ready for the oven. Typically its the technique of securing the legs and wings so that they are held close to the body of the bird.

There are two main methods of trussing, either using a specialist trussing needle and fine string, or a skewer and string. Begin by preparing and washing the bird, as usual. Now stuff the bird, if desired (in either or both the body cavity and neck). Tuck the neck skin under the body (towards the back of the bird) then turn the bird onto its breast and fold the wing tips back towards the backbone so that they hold the neck skin in position. Now make a slit in the skin above the vent (where the bird is opened in the rear) and push the tail (the 'parson's nose') through.

If using a trussing needle threat with fine string then insert it close to the second joint of the right wine. Push it all the way through the body of the bird, passing it out on the other side so that it's positioned to catch the corresponding joint on the other wing. Now insert the needle into the first joint of the left wing , pass it through the flesh at the back of the boy, catching both the wing tip and the neck flap and bring it through the first joint of the wing on the right hand side. Now tie the ends of the string in a bowl to secure the wings.

For the legs, re-thread the needle with fresh string then thread through the gristle at the back of the tail (parson's nose) then use to tie the legs and tail firmly together.

Alternately, if you are using a skewer to truss then turn the bird on it's back and insert it completely through the body of the bird just below the thigh bone. Turn the bird over onto its breast and catch the wing tips with string (butcher's twine is good) then pass the string under the ends of the skewer and cross it over the back. Turn the bird over and tie the ends of the string around the tail, whilst, at the same time, securing the drumsticks.

Another way of trussing a bird, which is much less commonly used these days is with muslin or cheesecloth. This can be an useful method if you are boiling a bird. Just ensure that you do not wrap the cloth too tightly, to allow room for expansion during cooking. Fold the wings over the back of the bird and place the cloth over the top. Wrap fairly loosely around the bird, securing the wings and the neck flap in place. Cover the bird down to the back then bring the legs to the tail and wrap the cloth around them to secure. Either tie the loose ends of the cloth together or tuck into the folds of the cloth.

Chicken Albufera
Braised Duck with Orange and Lime Sauce
Victorian Roast Goose
Welsh-style Chicken
Traditional Roast Grouse
Roast Michelmas Goose with Apples and Prunes
Poulet en Cocotte