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.
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.
 Check out my cookbook, Rotisserie Grilling.Everything you could ask about the rotisserie,plus 50 (mostly) new recipes to get you cooking.It’s a Kindle e-book, so you can download it and start reading immediately! |
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Why don’t you tie up the wings?
I don’t need to. Tucking them under holds them in place.
I don’t have access to the two pronged fork although they look great. Will have to look for them. In the meantime, I am trying to go into the breastvas little as possible and will just keep my eye on things in terms of temperature.
Thanks for a great video!
@Rob:
The two-prong forks come with the Weber rotisseries. I’ve never seen them sold separately; maybe try Amazon?
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.