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