Well If you want to get Fancy with your Turkey...

[gtr]

This trussing method might come in handy when that "50 Shades of Gray" movie comes out.

 

[IndoorOutdoorCook]

Uhhh did Alton say "tit rope"? :heh:

 

[garyk1398]

I'm gonna give a whirl this year and see how it goes. Thanks for the vid

 

[GMDGeek]

I do truss my turkey up - but I don't do it as tight - I found that I like the smoke getting in the cavity of the bird and if you tighten the legs down to much it gets limited. So, instead I tie mine to where the tips of the legs are touching.

Anyone else do this?

 

[landarc]

I am a cheesecloth on the breast guy, that's how I learned. I wet down, with water, and chill several layers of cheesecloth (yes, I just use the entire package, unfolded). The cold, wet cheesecloth goes over the breast. I will baste it with broth for the first two hours, every 30 minutes, after I flip the turkey. Thereafter, it is removed. This slows browning.

Oh, I start the turkey upside down on a rack, with the breast pointing away from the heat. It cooks like that for an hour, which gives the thighs a chance to cook faster.

 

[pmad]

That bird was so tight, I couldn't get anything inside it...

That may be the best line I've ever read on this forum

 

[Happy Hapgood]

I sure hope landarc's BIL checks in on this soon.... :tsk:

 

[Happy Hapgood]

Getting ready to inject and tie up a bird here shortly...