The Secret to Juicy Chicken - Learn the Technique

🍗Trussing chicken with twine is a traditional method to prevent the meat from drying out, but it often fails as the string burns and the wings open up.

🔥When chicken is cooked for an hour at 375°F, the juices leak out, causing the meat to dry out, especially the white meat.

🦃The Turbo Trusser is an innovative tool that securely trusses the chicken, keeping it in a compact shape and preventing the juices from flowing out.

🔗The Turbo Trusser can also be used for trussing turkeys, ensuring the wings stay close to the body and allowing for even cooking.

💡Avoid the hassle of trussing and use the Turbo Trusser to effortlessly keep chicken moist and flavorful.

Why does chicken meat often become dry when cooked?

—Chicken meat becomes dry when cooked due to the loss of juices, especially when cooked for a long time at high temperatures.

How does the Turbo Trusser solve the issue of dry chicken?

—The Turbo Trusser securely trusses the chicken, keeping the juices locked in and preventing the meat from drying out.

Can the Turbo Trusser be used for other poultry?

—Yes, the Turbo Trusser can also be used for trussing turkeys, ensuring even cooking and preventing dryness.

Is trussing with twine an effective method?

—Trussing with twine is a traditional method that can help prevent dryness, but it often fails as the string burns and the wings open up.

Why is it important to keep chicken meat juicy?

—Keeping chicken meat juicy is important for flavor and texture. Dry chicken can be tough and less enjoyable to eat.

00:06Chicken meat often becomes dry, especially the white meat, when cooked for an hour at 375°F.

00:18Traditional trussing methods using twine can fail as the string burns and the wings open up.

00:32The Turbo Trusser is an innovative tool that securely trusses the chicken, keeping the juices locked in and preventing dryness.

00:45The Turbo Trusser can also be used for trussing turkeys, ensuring even cooking and preventing dryness.