Trussing. I know it's supposed to help the bird cook evenly, but it's always seemed counter-intuitive to me. Since dark meat takes longer than white, wouldn't exposing more surface area of the legs/thighs to heat/hot air be beneficial? In other words, isn't forming them into a compact, dense mass with the breast just compounding the problem? Trussing creates that iconic turkey shape...but not sure it enchances cooking. Perhaps it would be better to let the legs splay wantonly...stuff the cavity - with onions/apples/lemons/herbs/whatever - for flavor and also to mediate hot air hitting inside of breast (not a big stuffing-in-bird fan, but you could do that instead) and finally, simply tuck the wings under, protected with foil if necessary. This is pretty much how I roast chickens, and the disparity between white/dark timing for turkey seems even greater. Did I miss that day in Turkey Thermodynamics 101, or does this make sense?
Watch our video explainer, and hear what we're excited about this year
Your Piglet Tournament of Cookbook Questions, Asked & Answered
Want Great Hummus?
A Zingy(!), Zippy(!) Salsa
Mozz Sticks, Sans Recipe
Treasures You'll Only Find at Food52
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)