How to Truss and Spit a Turkey for the Rotisserie

It hit me when I was reading my old Rotisserie Poultry Basic Technique post. I link to two different methods for trussing poultry in that post, but I don't use either of them.  With Thanksgiving coming up, I decided to share my trussing technique. Besides, how can you do the rotisserie turkey recipe I'll be posting tomorrow if you don't know how to truss your turkey?

Now, this is how I truss all different types of poultry.  I use this technique on turkey, chicken, duck, and cornish game hens.  They all have the same layout - wings, drumsticks, breast and backbone - but it is easier to show with a turkey because of the large scale.



What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Rotisserie Poultry Basic Technique
Simple Rotisserie Turkey
Rotisserie Turkey, Dry Brined with Orange and Spices (Coming Thursday)
Click here for my other rotisserie recipes.


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Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.

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2 comments:

Rob Freundlich said...

Where did you get the two-pronged forks? I've got some good heavy-duty four-prongers, but can't find any two-prongs online.

MikeV @ DadCooksDinner said...

@Rob:

The two-prong forks come with the Weber rotisseries. I've never seen them sold separately; maybe try Amazon?

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