Master the Art of Trussing a Turkey for Rotisserie Perfection

By Avi Green October 11, 2023

When it's time to elevate your barbecue game, knowing how to truss a turkey for rotisserie can make all the difference. This technique not only ensures that your bird cooks evenly but also adds a crisp layer of skin that everyone will rave about. In this guide, we'll walk step-by-step through the process so every barbecue enthusiast can achieve a perfectly trussed turkey.

Why Trussing is Crucial

Trussing a turkey involves tying the legs and wings close to the body, which allows for more even cooking on a rotisserie. When left untied, these parts can splay out and cook unevenly, leading to dry, overcooked meat in some areas while others remain undercooked.

Benefits of Trussing a Turkey

Even Cooking: Ensures all parts of the turkey are cooked to perfection.
Better Presentation: A trussed turkey maintains its shape and looks more appealing.
Improved Flavor: Allows for better retention of juices and seasoning.

Materials Needed

Before we dive into the steps, you'll need some basic tools:

Food-safe kitchen twine
Scissors
Rotisserie kit
Tongs

Step-by-Step Guide on How to Truss a Turkey for Rotisserie

Step 1: Prepare the Turkey

Remove the giblets and rinse the turkey under cold water. Pat it dry with paper towels. Season the cavity with salt and pepper, and stuff it with aromatics like onion, garlic, and herbs if desired.

Step 2: Tuck the Wings

Bend the wingtips under the bird's back to keep them from burning. If you find this difficult, you can also tie them to the body with kitchen twine.

Step 3: Tie the Legs

Cut a long piece of kitchen twine and place the center of the twine under the tail of the turkey. Cross the ends over the legs, pulling them together tightly. Make a loop around the ankles and tie a sturdy knot.

Step 4: Secure the Body

Wrap the twine around the turkey's body, capturing the wings and legs close to the breast. Tie tightly, ensuring that all parts are snug against the body.

For an in-depth visual guide, you can check out this video tutorial.

Setting Up the Rotisserie

With your turkey trussed and ready, it's time to set it up on the rotisserie:

Step 1: Skewer the Turkey

Thread the rotisserie spit through the turkey's cavity, ensuring it's centered. Secure the bird with the rotisserie forks, screwing them tightly to keep the turkey in place.

Step 2: Attach to Grill

Attach the rotisserie spit to your grill's motor. Ensure the motor is securely fastened and that the turkey spins freely without wobbling.

Step 3: Cook the Turkey

Close the grill lid and set the heat to medium. Most turkeys will take 2-3 hours to cook, depending on their size. Aim for an internal temperature of 165F in the breast and 175F in the thigh. For detailed grilling times, you can check this guide on how to rotisserie a turkey.

Common Mistakes and How to Avoid Them

Mistake 1: Loose Trussing

A loosely trussed turkey can come apart while cooking. Ensure all knots are tight and the twine is secure.

Mistake 2: Uneven Heat

Maintain a consistent heat to avoid hot spots that can overcook or undercook different parts of the turkey.

Mistake 3: Inadequate Basting

Basting helps in keeping the turkey moist. Make sure to baste every 30-45 minutes for best results.

Post-Cooking Tips

Let it Rest

Once your turkey reaches the desired temperature, remove it from the rotisserie and let it rest for 20-30 minutes. This allows the juices to redistribute, making for a juicier bird.