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Updated: May 18, 2025
A Turkey-Poult has no Merry-Thought, as it is called; and therefore, to imitate a Turkey the better, we take it out of a Chicken through the Neck. Shews the Manner how the Legs and Pinnions will appear when they are turn'd to the Back; as also, the Position of the Head and Neck of the Chicken, or Turkey-Poult. The manner of Trussing an Hare in the most fashionable Way. From Mr.
Then turn the Pinnions behind the Back, and pass a Skewer through the extreme Joint, between the Pinnion and the lower Joint of the Wing, through the Body, near the Back, as at C, and it will be fit to roast in the fashionable manner. N.B. Always mind to beat down the Breast-Bone, and pick the Head and Neck clean from the Feathers before you begin to truss your Fowl.
When it is drawn, cut off the Pinnions, leaving only the stump-bone next the Breast, and pass a Skewer through its Point, and through the Body near the Back, and then give the Neck a turn; and passing it by the Back, bring the Head on the outside of the other Wing-Bone, as at A, and run the Skewer through both, with the Head landing towards the Neck, or the Rump, which you please: B is where the Neck runs.
Then truss up the Shoulders high, and let the Pinnions be carried back, to take the Legs at B, and lie between them and the Body; and under the height of the Pinnions, put a Skewer, and bend the Neck backwards, and pass the Skewer through all, at C, so that it supports the Blade-Bone, and holds the Head up. The Manner of Trussing a Single Rabbit for Roasting. From Mr. W. N. Poulterer.
From the same. A Goose has no more than the thick Joints of the Legs and Wings left to the Body; the Feet, and the Pinnions being cut off, to accompany the other Giblets, which consist of the Head and Neck, with the Liver and Gizzard.
Then cut off the Pinnions at A, and raise up the whole Legs, till they are upright in the middle of the Fowl B, and press them between the stump of the Wings, and the Body of the Fowl: then twist the Feet towards the Body, and bring them forwards, with the bottom of the Feet towards the Body of the Fowl, as at C. Then take a Skewer, and pass it through the Fowl, between the lower Joint, next the Foot, and the Thigh, taking hold, at the same time, of the ends of the stumps of the Wings A. Then will the Legs, as we have placed them, stand upright.
Draw it, but leave in the Liver, for that has no Gall; then push up the Breast from the Vent, and holding up the Legs, put a Skewer just between the bent of the Thigh and the brown of the Leg, first having turn'd the Pinnions under the Back: and see the lower Joint of the biggest Pinnions, are so pass'd with the Skewer, that the Legs are between them and the Body, as at A. A Goose to Truss.
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