To Truss Trussing in culinary terms means to tie a joint of meat, most commonly poultry, (Chicken, Turkey etc) so that it cooks evenly and keeps its shape and if the joint has been stuffed, will keep the stuffing from falling away from the meat.
To Truss Trussing in culinary terms means to tie a joint of meat, most commonly poultry, (Chicken, Turkey etc) so that it cooks evenly and keeps its shape and if the joint has been stuffed, will keep the stuffing from falling away from the meat.