The turkey is the centerpiece of many holiday meals, and it’s important to make sure it’s cooked to perfection. One important step in the cooking process is to fold the turkey wings under. This helps to keep the wings from burning and also helps to cook the turkey more evenly. There are two main methods for folding turkey wings under, and the best method will depend on the size of the turkey and the type of pan you’re using.
If you’re cooking a small turkey in a roasting pan, you can simply tuck the wings under the body of the turkey. To do this, place the turkey in the roasting pan breast-side up. Then, reach inside the cavity of the turkey and pull the wings forward. Wrap the wings around the front of the turkey and tuck them under the body. This will help to keep the wings close to the body and prevent them from burning.
If you’re cooking a larger turkey, or if you’re using a roasting rack, you may need to tie the wings down. To do this, you’ll need some kitchen twine. Cut a piece of twine about 18 inches long. Then, loop the twine around one wing and pull it tight. Bring the twine around the other wing and tie it in a knot. This will help to keep the wings from flapping around and will also help to cook them more evenly.
Preparing the Turkey
For best results, prepare the turkey 1 to 2 days before roasting to allow the brine to penetrate the meat. First, remove the turkey from its packaging and rinse it thoroughly inside and out with cold water to remove any traces of blood or feathers. Next, place the turkey in a large brining bag or container and cover it with a brine solution. Here are some guidelines for preparing a simple brine solution:
Dissolve 1 cup of kosher salt or sea salt in 1 gallon of cold water.
For extra flavor, add 1 cup of brown sugar or maple syrup to the brine.
If desired, add herbs and spices such as thyme, rosemary, garlic, or peppercorns to the brine.
Place the bagged or containerized turkey in the refrigerator and let it brine for 12-24 hours. For best results, turn the turkey occasionally to ensure even soaking.
Once the turkey has brined, remove it from the bag or container and rinse it again with cold water to remove any salt crystals or seasonings. pat the turkey dry with paper towels before placing it on a roasting rack.
| Brining Time | Salt Ratio | Water |
|---|---|---|
| 12-24 hours | 1 cup per gallon | Cold water |
Positioning the Wings
Before securing the wings, position them tucked under the body of the turkey. This positioning helps stabilize the bird while cooking and ensures even roasting. Here’s a detailed guide on how to properly position the wings:
- Grasp the wing tip and pull it forward: Start by firmly gripping the very end of the wing tip closest to the drumstick. Pull it towards the breast bone, bringing the wing closer to the center of the body.
- Fold the wing under the body: Once the wing is pulled forward, carefully fold it underneath the body of the turkey. Ensure that the wing fully rests against the breast and thigh, tucking it securely in place.
- Repeat for the other wing: Follow the same steps to fold the other wing under the opposite side of the body. Tuck it in snugly against the breast and thigh.
By positioning the wings snugly under the body, you prevent them from burning or drying out during roasting. It also helps the turkey retain its shape and juices for a succulent and flavorful meal.
Tucking the Wings Under the Body
Step 1: Prep the wings
Step 2: Fold the wings
Step 3: Secure the wings
This method ensures that the wings stay tucked securely during cooking.
Materials:
| Kitchen twine or string |
Instructions:
Securing the Wings with Twine
To keep the wings securely tucked under the body, you will need to use cooking twine. Here is a step-by-step guide on how to do it:
1. Cross the Wings Over
Begin by crossing the wings over each other on the back of the turkey, aligning the ends at the center.
2. Tuck the Wings Under
Take one wing and tuck it under the body of the turkey, folding the tip underneath the other wing. Repeat this process with the other wing.
3. Loop the Twine
Cut a piece of cooking twine about 2 feet long. Thread the twine under the wings and cross it over the wings at the center. Bring the opposite ends of the twine up through the loops at the ends of the crossed wings.
4. Tighten the Twine
Pull the ends of the twine tight to secure the wings under the body. Make sure the twine is not so loose that the wings will come out, but not so tight that it cuts into the skin. Secure the knot with a double knot. See the table below for a step-by-step breakdown of this process.
| Step | Description |
|---|---|
| 1 | Cut a long piece of cooking twine and loop it under the crisscrossed wings at the back of the turkey. |
| 2 | Bring the ends of the twine up through the loops at the edge of the wings and cross them over each other. |
| 3 | Pull the twine tightly to secure the wings under the body, making sure it’s not too loose or too tight. |
| 4 | Tie the twine into a double knot to ensure it stays in place throughout the roasting process. |
Using a Trussing Needle and Twine
To truss a turkey using a trussing needle and twine, you will need the following supplies:
- A large turkey
- A trussing needle
- Kitchen twine
- A sharp knife
Instructions:
1. Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes. This will make it easier to truss.
2. Rinse the turkey inside and out with cold water and pat it dry with paper towels.
3. Remove the neck and giblets from the turkey cavity.
4. Fold the turkey wings under the body. To do this, hold the turkey breast-side up and tuck the wings under.
5. Tie the legs together using the kitchen twine. To do this, bring the legs together at the ankles and cross the twine over them. Then, pull the twine tight and knot it securely.
6. Insert the trussing needle into the turkey cavity, just above the tail. Push the needle through the cavity and out through the other side, just below the neck.
7. Thread the twine onto the trussing needle and pull it through the cavity.
8. Tie the twine securely around the neck of the turkey.
9. Repeat steps 7-8 to truss the other side of the turkey.
10. Trim any excess twine.
Preheat the Oven
Before you start folding the turkey wings, preheat your oven to the desired temperature. The recommended temperature for roasting a turkey is 325°F (163°C).
Tuck the Wing Tips Under
Start by tucking the wing tips under the turkey’s body. This will help keep them from burning during roasting.
Fold the Wings Back
Once the wing tips are tucked in, fold the wings back over the turkey’s breast. Make sure to tuck the wings snugly so that they don’t come loose during roasting.
Tie the Wings with Kitchen Twine
To keep the wings in place, tie them together with kitchen twine. Wrap the twine around the wings several times and tie a secure knot.
Tuck the Drumsticks Under
Once the wings are tied, tuck the drumsticks under the turkey’s body. This will help keep them from drying out during roasting.
Alternative Methods: Using a Butcher’s Knot
If you don’t have kitchen twine, you can use a butcher’s knot to tie the turkey wings together. Here are step-by-step instructions on how to tie a butcher’s knot:
1. Make two loops with the ends of the twine, one loop on top and one loop on the bottom.
2. Cross the bottom loop over the top loop.
3. Bring the left-hand end of the twine up through the bottom loop.
4. Bring the right-hand end of the twine down through the top loop.
5. Pull the ends of the twine tight to create a secure knot.
|
Step 1 |
|
|
Step 2 |
|
|
Step 3 |
|
|
Step 4 |
|
|
Step 5 |
Using Skewers or Toothpicks
To secure the wings under the turkey using skewers or toothpicks, follow these steps:
- Locate the natural cavity in the turkey where the wings are tucked.
- Pierce the turkey breast with a skewer or toothpick, inserting it through the skin and meat near the wing joint.
- Push the skewer or toothpick through the muscle of the wing and out the other side.
- Pull the wing up and over the cavity, overlapping the meat and skin.
- Insert another skewer or toothpick through the skin and meat of the breast, just behind the wing joint.
- Push the skewer or toothpick through the muscle of the wing and out the other side.
- Secure the wing by twisting the ends of the skewers or toothpicks together or using a kitchen twine to tie the skewers.
Tips for Neat and Secure Folding
Keep Them Cold
Once you’ve removed the turkey wings, place them in a bowl of ice water to keep them cold and prevent bacteria from growing.
Locate the “Wing Socket”
Identify the joint where the wing attaches to the body. Push down slightly on the wing to create a small gap at the socket.
Gently Rotate the Wing
Carefully grasp the end of the wing and gently rotate it inward, towards the body, to loosen the joint.
Tuck the Wingtip Underneath
Hold the wing upright and tuck the wingtip underneath the turkey’s breast. Make sure it fits snugly against the body.
Fold the Wing’s End Over
Fold the remaining portion of the wing over the wingtip, again tucking it underneath the breast for a secure hold.
Tuck the Inner Part
Using your fingers, tuck the inner part of the wing into the “wing socket” to create a neat and hidden fit.
Remove the Wishbone (Optional)
If desired, gently remove the wishbone by pulling it out towards the tail end. This will give more space inside the cavity for stuffing.
COMMON MISTAKES TO AVOID
1. Not Identifying the Joint
Failing to locate the joint where the wing meets the body can make folding difficult. Look for the bend where the wing bone protrudes slightly.
2. Trying to Fold Too Soon
The turkey should be roasted until the skin is crispy and the internal temperature reaches 165°F (74°C) before attempting to fold the wings.
3. Folding Too Loosely
If the wings are not folded tightly against the body, they may droop during roasting, leading to uneven cooking.
4. Folding Too Tightly
Overtightening the wings can restrict airflow around the cavity, resulting in a dry, overcooked turkey.
5. Not Using Kitchen Twine
Tying the wings with kitchen twine ensures they stay folded in place and helps keep the cavity closed.
6. Ignoring the Drumsticks
Leaving the drumsticks untucked can cause them to burn or dry out during roasting.
7. Neglecting the Cavity
To prevent the cavity from shrinking, stuff it with aromatics like onions, garlic, and herbs.
8. Forgetting the Foil Shield
Wrapping the wing tips with foil protects them from overcooking and burning.
9. Choosing the Wrong Turkey Size
A turkey that is too large or too small may not fit properly in the roasting pan, making it difficult to fold the wings effectively.
| Ideal Turkey Size | Roasting Pan Size |
|---|---|
| 12-14 lbs | 12×17 inches |
| 15-18 lbs | 14×19 inches |
| 19-22 lbs | 16×21 inches |
Benefits of Folded Wings
Folding a turkey’s wings under its body is a common practice that offers several benefits during the roasting process.
- Improved Heat Distribution: Folding the wings allows heat to circulate evenly around the bird, ensuring that all parts cook thoroughly and preventing undercooked areas.
- Reduced Moisture Loss: The wings act as a shield, preventing heat from directly hitting the breast and thighs, minimizing moisture loss and resulting in a more succulent turkey.
- Enhanced Flavor: Folding the wings traps moisture and flavor within the bird, leading to a more flavorful and juicy turkey.
- Compact Roasting: By tucking the wings, you reduce the overall size of the turkey, making it easier to fit in smaller roasting pans or ovens.
- Easier Handling: A folded turkey is easier to handle and maneuver, especially when placing it in and out of the oven.
- Improved Appearance: Folded wings give the turkey a more compact and presentable appearance, making it an impressive centerpiece for your Thanksgiving or Christmas table.
- Prevent Burning: The wingtips are particularly prone to burning due to their exposed position. Folding them under the bird prevents them from being overcooked and burnt.
- Crispier Skin: By tucking the wings, you expose more of the breast and thigh skin to the heat, resulting in a crispier and golden-brown exterior.
- Reduced Spillage: When roasting a turkey, the wings can flap and splatter juices, especially if they are not tied securely. Folding them under helps contain the juices and prevents mess.
- Easier Carving: A folded turkey is easier to carve because the wings are out of the way, allowing you to make clean cuts without interference.
How to Fold Turkey Wings Under
Folding the turkey wings under helps to keep the bird moist and flavorful during cooking. It also helps to prevent the wings from burning or overcooking.
To fold the turkey wings under, follow these steps:
- Locate the turkey’s wings. The wings are located on either side of the bird’s body.
- Gently lift the wings up. Be careful not to tear the skin.
- Cross the wings over the turkey’s back. The right wing should go over the left wing.
- Tuck the wing tips under the turkey’s body. This will help to secure the wings in place.
- Repeat on the other side. Cross the left wing over the right wing and tuck the wing tips under the turkey’s body.
People Also Ask
How do you make sure turkey wings don’t burn?
To prevent turkey wings from burning, you can cover them with foil or parchment paper. You can also add some liquid, such as broth or wine, to the pan to help keep the wings moist.
Can I fold the turkey wings under even if the recipe doesn’t call for it?
Yes, you can fold the turkey wings under even if the recipe doesn’t call for it. This is a good way to help keep the turkey moist and flavorful.
What are the benefits of folding turkey wings under?
Folding turkey wings under has several benefits, including:
- Keeps the turkey moist and flavorful
- Prevents the wings from burning or overcooking
- Makes the turkey easier to carve
