Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Trussing along with all the Trussing containing recipes presented on this site, with 21 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Trussing recipes added to this site.

These recipes, all contain Trussing as a major wild food ingredient.

Trussing is the method of preparing a whole bird ready for the oven. Typically its the technique of securing the legs and wings so that they are held close to the body of the bird.

There are two main methods of trussing, either using a specialist trussing needle and fine string, or a skewer and string. Begin by preparing and washing the bird, as usual. Now stuff the bird, if desired (in either or both the body cavity and neck). Tuck the neck skin under the body (towards the back of the bird) then turn the bird onto its breast and fold the wing tips back towards the backbone so that they hold the neck skin in position. Now make a slit in the skin above the vent (where the bird is opened in the rear) and push the tail (the 'parson's nose') through.

If using a trussing needle threat with fine string then insert it close to the second joint of the right wine. Push it all the way through the body of the bird, passing it out on the other side so that it's positioned to catch the corresponding joint on the other wing. Now insert the needle into the first joint of the left wing , pass it through the flesh at the back of the boy, catching both the wing tip and the neck flap and bring it through the first joint of the wing on the right hand side. Now tie the ends of the string in a bowl to secure the wings.

For the legs, re-thread the needle with fresh string then thread through the gristle at the back of the tail (parson's nose) then use to tie the legs and tail firmly together.

Alternately, if you are using a skewer to truss then turn the bird on it's back and insert it completely through the body of the bird just below the thigh bone. Turn the bird over onto its breast and catch the wing tips with string (butcher's twine is good) then pass the string under the ends of the skewer and cross it over the back. Turn the bird over and tie the ends of the string around the tail, whilst, at the same time, securing the drumsticks.

Another way of trussing a bird, which is much less commonly used these days is with muslin or cheesecloth. This can be an useful method if you are boiling a bird. Just ensure that you do not wrap the cloth too tightly, to allow room for expansion during cooking. Fold the wings over the back of the bird and place the cloth over the top. Wrap fairly loosely around the bird, securing the wings and the neck flap in place. Cover the bird down to the back then bring the legs to the tail and wrap the cloth around them to secure. Either tie the loose ends of the cloth together or tuck into the folds of the cloth.