How to Truss a Turkey Alton Brown Style: Easy Step-by-Step Guide

Getting your turkey ready for roasting can feel intimidating, but trussing it—especially using Alton Brown’s smart and simple method—makes a world of difference. Not only does trussing help your turkey cook evenly, but it also keeps everything neat and tidy, ensuring that the bird looks as good as it tastes when it hits the table. If you’ve ever wondered how to truss a turkey the Alton Brown way, you’re in the right place! Let’s walk through this approachable, foolproof method together.

Why Truss a Turkey?

Trussing is the process of tying up your turkey so that its wings and legs stay close to the body during roasting. This step isn’t just for show—it actually helps your turkey cook more evenly and prevents the wings and legs from drying out. A well-trussed turkey also looks more impressive when you bring it to the table for carving.

What Makes Alton Brown’s Method Special?

Alton Brown is known for his science-driven cooking techniques, and his approach to trussing is no exception. Unlike traditional methods that use kitchen twine to tie up the whole bird, Alton uses a simple trick: he tucks the wings under the body and ties only the legs together. This saves time, reduces fuss, and still gets fantastic results.

What You’ll Need

• One whole turkey (thawed, if previously frozen)
• Kitchen twine or butcher’s string (about 3 feet long)
• Sharp kitchen shears or scissors
• A sturdy roasting pan with a rack
• Paper towels for drying

Step-by-Step: Alton Brown’s Turkey Trussing Method

1. Prepare Your Turkey: Remove the turkey from its packaging. Take out the giblets and neck from the cavity (save them for gravy or discard). Pat the turkey dry with paper towels—this helps the skin get crispy during roasting.
2. Tuck the Wings: Lift one wing and gently bend it backward behind the bird’s shoulder joint. Tuck the wing tip under the back of the turkey so it stays in place. Repeat on the other side. This keeps the wings from burning and helps your turkey sit evenly in the pan.
3. Stuffing (Optional): If you’re stuffing your turkey, now’s the time. Make sure not to overfill—the stuffing should be loosely packed so air can circulate and cook everything safely.
4. Position the Legs: Pull the legs together toward the center of the bird so they cross over each other just above the cavity opening.
5. Tie the Legs: Take your kitchen twine and slide it under both legs at their thickest point (the drumsticks). Cross the ends of the twine over the top of the legs, then pull tightly to secure them together. Wrap the twine around a second time if needed for extra hold, and tie a firm knot or bow.
6. Trim Excess Twine: Use scissors or shears to snip off any extra string, so nothing dangles or burns during roasting.
7. Ready to Roast: Place your trussed turkey breast-side up on a rack in your roasting pan. Now you’re ready to season, butter, or brine as you like before sending it into the oven!

Helpful Tips for Perfect Trussing

• Use food-safe twine: Make sure your string is intended for cooking—avoid anything coated or synthetic.
• Don’t tie too tightly: The legs should be snug but not so tight that they cut into the flesh.
• Tuck wings securely: Properly tucked wings won’t burn or stick out awkwardly after roasting.
• Prep ahead: You can truss your turkey up to a day in advance and keep it refrigerated until you’re ready to roast.

Why Not Tie Up the Whole Bird?

Traditional trussing involves wrapping string around the entire bird, but Alton Brown’s method skips this step. By only tying the legs and tucking the wings, you get all the benefits of trussing—like even cooking and a neat presentation—without extra hassle. Plus, this method allows air to circulate more freely around the thighs, helping them cook at the same rate as the breast meat.

Troubleshooting Common Turkey Trussing Issues

• The wings keep popping out: Try tucking them farther back under the body or use a small piece of twine to secure if necessary.
• The legs won’t stay together: Double-wrap your twine or tie an extra knot for added security.
• The skin tears: Be gentle when moving and tying; if a small tear happens, it won’t affect flavor but try to minimize handling.

What If I Don’t Have Kitchen Twine?

If you’re out of kitchen twine, don’t panic! You can use unwaxed dental floss as a substitute (just make sure it’s unflavored), or even strips of cheesecloth in a pinch. Avoid using anything plastic or synthetic, as it can melt in the oven.

Finishing Touches: Roasting Your Turkey

Once your turkey is trussed and ready for roasting, season it generously with salt, pepper, herbs, or your favorite spice blend. Place it in your preheated oven according to your recipe’s instructions. The trussed legs and tucked wings will help everything cook evenly—and make your final presentation look picture-perfect!

Frequently Asked Questions

Is trussing absolutely necessary?

No, but it definitely helps with even cooking and makes carving easier.

Can I use this method on chickens or other poultry?

Absolutely! The same technique works for chickens, ducks, or even Cornish hens.

Should I remove the trussing before carving?

Yes—always cut away any string before carving to make serving easier and safer.

Do I need to oil or butter before trussing?

You can add oil or butter before or after trussing; just be careful not to make things too slippery while tying.

How do I know if my turkey is done?

Your turkey is ready when a meat thermometer inserted into the thickest part of the thigh reads at least 165°F (74°C).

Final Thoughts

Trussing your turkey using Alton Brown’s easy technique takes just a few minutes but makes all the difference in how your bird cooks and looks. With this straightforward approach, you’ll have a beautiful, evenly roasted turkey every time—ready to impress at any holiday meal. Happy cooking!