Trussing a turkey correctly is essential to assuring that your bird cooks evenly without any unwanted burned spots—or worse, uncooked spots. Luckily, the process of trussing is extremely straightforward and won't take long at all, so there's no excuse for skipping such a crucial part of the process. Whether it's your first time hosting Thanksgiving or you've been around the block a couple times with this, get your trussing skills down now so that you're ready for the big day.
Once the turkey is fully thawed, it’s time to prepare it for roasting. These simple steps make a big difference in the finished bird, and couldn’t be easier. The tuck and truss give the turkey a compact shape and keeps the wing tips and drumsticks from drying out. An elevated roasting rack lets juices drip away from, rather than submerge the bird. A final baste ensures a gorgeous bronze and moist, tender meat.