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Trussing Poultry
Place the poultry on a cutting board
breast up. Place twine under the wings
then pulls the twine evenly between legs
and breast.
Run the twine under the end of the legs.
Run rotisserie shaft through the cavity of
the poultry. Secure the rotisserie fork
between the legs and into the back of the
poultry then tighten down the screw on
the rotisserie fork.
Cross the twine.
Wrap the twine up and around legs,
brings them together then tie the twine
into a knot and bow to secure.
Place the other rotisserie fork on the shaft
that has already inserted. Slide down and
secure the rotisserie fork into both sides of
the breast. Tighten down the screw on
the rotisserie rod. Load into the oven.
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