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English 30
Trussing Poultry for the
Rotisserie
1. Slip one of the forks on the skewer with the
tines pointing to the tip of the skewer.
Loosely tighten the screw to keep it from
slipping.
2. Insert the skewer through the bird securing
with the fork.
3. Cut 24” of kitchen string and lay it under
the bird, breast side up, with equal lengths
of string on each side.
4. Wrap each end of the string around each
of the wings; catch each wing tip as the
string is brought tightly together at the top
and knotted. Do not cut off the extra string.
5. Cut another 20” of string and lay it under
the back. Wrap it around the tail then
around the skewer. Cinch tightly.
6. Pull legs forward; cross them on top of the
skewer; bring string around and tie a tight
knot.
7. Connect the string holding the legs to the
string holding the wings; then knot. Add
the other fork and push tines into the
drumsticks to secure.
8. Check the balance by rolling the skewer in
your palms. The bird should not rotate or
be loose in any way. If so, redo the truss-
ing. The bird will not cook evenly if it
moves on the skewer.