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Trussing - meat tying technique

Trussing is a technique of tying meat with kitchen twine or a trussing needle. It is used primarily for whole poultry, chicken, duck, or turkey. Trussing helps maintain a compact shape and ensures even cooking.

Trussing - meat tying technique
  • Trussing ensures even cooking of whole poultry.
  • Cotton kitchen twine is used for trussing.
  • The technique prevents wings and legs from drying out.
  • The term comes from the French brider, to tie, to bind.
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