How to truss a boneless turkey breast

How to truss a boneless turkey breast?

As mentioned, one of the great things about a boneless turkey breast is that the breasts don't have the thick skin covering them that you find on whole turkey legs. This makes it much easier to get the shape you want when trussing. To ensure even cooking, place the lengthwise grain of the turkey breast against the curve of the stuffing and securing it with butcher's twine. The key to a good trussing job is to make sure the turkey breast is held tight so it

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How to truss a butterball turkey breast?

Butterball turkeys are another common bird that are easier to truss than others. If you have a butterball turkey breast, you will want to find an online photo guide to trussing them properly. The most common mistake people make when trussing a butterball is that they try to bunch the wings under the turkey’s legs. That will cause the legs to stick up, making your turkey look deformed.

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How to truss a boneless

If you don’t have a self-basting turkey, you’ll need to truss it to keep the bird from breaking apart once it’s cooked. It takes just a few minutes to do, so don’t let the thought of it scare you off! Simply place the turkey breast on a clean counter or cutting board with its legs towards you. Then, use your hands to pull the skin down to form a kind of tent over the breast. You’

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How to truss a boneless turkey breast for roasting?

First, cut out a portion of the thick end of the breast so that it will have a flat surface and remove the skin. With the turkey breast flat on its cut surface, use a trussing needle and thread to secure the wing tips, the neck and the tail to the center of the breast. If you prefer, you can also use small skewers to hold the wings down, but be sure to secure the ends of the skewers with tape. When you’re done,

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How to truss a turkey breast without skewers

If you don’t want to use metal skewers, try securing the legs together with twine or butcher’s twine. Once the legs are tied in place, you can secure the turkey breast to the legs with butcher’s twine. If you prefer, you can also use small metal grommets or even metal eyelets to place over the ends of the legs and insert the twine.

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