Trussing a Bird

Many people like to get out a big needle and strong thread and sew a bird closed. Still others are adept at trussing with butchers' cotton string. I have become fast and adept at using stainless steel trussing pins. When the butcher has made an accidental extra slash, start a pin above the cut, enter the skin only and weave in and out down the length of the error, alternating sides of the cut. Pin the neck skin under the bird with the same in and out stitch, whether or not that cavity is stuffed. Then put the bird's elbows (pinions) up by its neck and bend the wing tips so that they further anchor the neck skin. Run one pin from the top of the slash of the bottom cavity down towards the tail. A small opening can remain. With the longest pin, start by going from the outside of one ankle, through the nearest skin flap of the cavity, then through the tipped up tail and through the other cavity flap and second ankle. This keeps the legs hugged close to the bird. Pour two Tablespoons of dry white vermouth into the cavity to keep the breast meat moist. If the cavity opening remains wide, place something there: the neck (seasoned and greased), one half a lemon, a small apple or an onion.
c.Nancy Bookman Hoffman