Q: A caller just said she forgot to baste every 10 minutes. I advised her to serve the turkey anyway. Was I correct? A: Not at all. The turkey is merely the vehicle for the basting. In a recent poll, nine out of 10 people would rather sit down at the table and suck on the end of a baster full of buttery juices than gnaw at some dry old wing. Bad call. Q: I just overheard my co-worker advising a home cook to truss the bird. I arrived late at the “Talk Turkey” seminar last week and missed the trussing segment. Can you advise? A: Trussing, while not the chef’s best friend, is that pleasant acquaintance you see about once a year and always have a compliment for. Trussing is legal in every state. Trussing comes from the word “truss,” which means to truss, or tie string or put pins in a turkey to help it stay in a pretty poultrylike shape that is pleasing to the eye. Cooks must remove pins and string before consuming. If a caller wants to know if she should truss, you should tell her you only go around this crazy world once. Trust truss.
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