Trussing a turkey means tying the legs together, and often tucking the wing tips, so the bird holds a compact shape in the pan. It is optional, not a food-safety step. The turkey is still safe only when the thickest breast, innermost thigh and innermost wing reach 165°F, and the oven still needs to be at least 325°F. Do not truss a spatchcocked turkey; that method relies on a flattened bird. See how to spatchcock a turkey, how long to cook a turkey, and the turkey techniques and food safety hub.
A simple tie, not a tight wrap
Pat the turkey dry and remove the giblet packet first. Loop a length of kitchen twine around the drumsticks and tie them together so they rest over the cavity, not yanked so tight that the thighs are pressed into a dense bundle. Tuck the wing tips under the shoulders, a step the USDA also lists as optional, so the tips do not burn. You do not need to wrap the entire breast in a web of string.
A tight truss can slow how the thighs cook, so start checking temperature in all three USDA spots rather than waiting on the skin color. If you stuffed the turkey, the center of the stuffing must also reach 165°F; cooking stuffing in a separate dish is safer. Cut the twine off before you carve, and rest the turkey about 20 minutes. Related: the USDA turkey roasting guide and the Thanksgiving guide.
Use cotton kitchen twine, not plastic ribbon or coated string that can melt. Kitchen shears make the twine easier to trim. If the legs were held with a metal or plastic clamp from the store, you can leave a heat-safe clamp in place or replace it with twine; remove anything plastic that is not meant for the oven. Refrigerate leftovers within 2 hours.
Some cooks skip trussing so heat can reach the thigh more easily and the skin can brown between the legs. Either approach is fine if you cook to 165°F. A roasting rack still helps air move under the bird, trussed or not. For crispy skin, dry the surface well before the turkey goes in.
Frequently asked questions
Do you have to truss a turkey?
No. It is a shaping step, not a safety step. Cook the breast, innermost thigh and innermost wing to 165°F either way.
Should I truss a spatchcocked turkey?
No. Spatchcocking is a different method that needs the bird flattened. Do not tie it back into a compact roast.
Will trussing change the cook time?
A tight tie can slow the thighs a little. There is no official trussing time chart, so rely on a thermometer.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A rack and pan give the trussed turkey a stable place to roast.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check 165°F in the breast, thigh and wing after you cut the twine or just before.
- ThermoPro TP01B Instant Read Meat Thermometer — A second check on the thigh is useful if the legs were tied tightly.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh the turkey so you can plan a conservative start, then cook to temperature.
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