Got twine? That’s how most sources tell us to truss our turkey (or chicken or Cornish hen), right?
The pros tell us we really should tuck all the ends in when we roast a bird. It yields more even cooking, resulting in all the parts of the beast getting cooked to the same doneness. And preventing that prize roast from developing burnt or dried out wings and legs. And the traditional method of trussing is twining…
But for most of us, the chances of having twine around the kitchen are slim to none. To my delight, TurboTrusser sent me its nifty trussing device to try. It’s designed to do the job for you in a snap. This little item recently won investors on Shark Tank. It hooks onto your comfort-food bird (there’s a size for chicken, Cornish hen and turkey), snagging the wings and tucking the legs close to the body. You don’t have to fight with the roast turkey or chicken to get it neatly tucked together. And you can still put your stuffing in there if you like. Plus, it stores flat so you can tuck it into any drawer ’til you’re ready to roast again.
Turkey-day approaches, people. Check out TurboTrusser and see how it works for you. Or give it as a holiday gift to your favorite home chef.
Remember that old, old song by Marlene Dietrich? Yes, I’ve officially fallen in love again – with another kitchen appliance! Made a miraculous discovery in the last 6 months of pandemic isolation.
I adore roasted potatoes. Can’t make them in my small Chicago apartment oven unless it’s 5 to 10 degrees outside because the entire apartment gets nicely roasted, too. It’s normal for me to get overheated while cooking, but when the hot oven here is on for any length of time, I sweat profusely. Which is why I tend to wear sleeveless shirts all year ’round, right through the winters.
Anyway, my skilled-chef son-in-law and daughter gave me an Instant Pot Duo (henceforth herein called IP) for my birthday last February. I read the instruction book over several times and began to despair that I was ever going to “get it.” Then a friend suggested I look for a video on YouTube. Voila! I found – of all things – a guy who makes videos about cooking with an IP. The scales fell from my eyes at last!
The IP is a small-apartment-with-stove-with-crappy-insulation dweller’s dream come true. I remember my mother’s stovetop pressure cooker when I was a little kid. It always seemed incredibly mysterious, not to mention dangerous. I was probably 8 years old when my father patiently explained how the thing worked, but I never quite understood. And I don’t remember being all that impressed with the food that came out of it, either. But that’s another story.
Last night my son-in-law and daughter and I enjoyed an almost-entirely-IP-prepared 3-course dinner with a delicious bottle of Barolo and a lovely bottle of Dutton-Goldfield Chardonnay. More on that – and my new love affair – soon.