Stuffing and Trussing

Ingredients

• desired stuffing mixture
• fine stout twine

Directions

1. Fill the turkey cavity with the stuffing mixture and place some between the skin and meat on the breast.

2. Use a trussing needle and twine to secure the turkey.

3. Pull the skin flap taut over the neck and back.

4. Twist the wings so the tips meet on the back and hold in position.

5. Push the needle through the wings and body, making a return stitch under the bone of the second joint.

6. Tie the twine tightly, leaving a few inches to pull out after cooking.

7. Push the legs against the body and take two more stitches over and under the thigh bone, tying as before.

8. For the last stitches, run through the ends of the legs and back through the rump.