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What, How, When & Why to Truss or Tie

Chris Amirault

By Chris Amirault
in Cooking

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haresfur

haresfur

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For chicken I have recently gone of leaving the legs untied and even cutting some of the skin next to the breast so they can flop open more.

 

For both, but especially for turkey, the key imo is to cut the tendons at the end of the drumstick so the meat can contract and the tendons soften

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It's almost never bad to feed someone.

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