Hock locks are fasteners that come on butchered poultry such as chickens and turkey. They can be made of metal or heat-resistant plastic.
Another term for them is “leg trusses.”
Despite the terms that the meat processing industry uses for them, hock locks often just get referred to as thing-a-ma-jigs” by bewildered consumers who puzzle over whether they are to leave it on or not.
Remove basket from oil, place turkey in basket. Slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature. Set the timer and cook the turkey about 3 to 4 minutes per pound. The very first adaptation of the phrase “cold turkey” to its current meaning is a matter of some debate and ambiguity. Scholars of 19th-century British periodicals have pointed to the UK satirical magazine Judy as the true catalyst of “cold turkey’s” evolution in meaning. Keep turkey in original wrapper and place on tray. Use turkey within 4 days after thawing. Cold Water Thawing. Thaw turkey breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely. Change water every 30 minutes and if turkey cannot be completely covered, rotate every 30 minutes to keep the turkey chilled.
The purpose of a hock lock is to hold the two hind legs (or “hocks”) of a bird together for processing and packaging. The ends of the legs are trussed together, blocking the entrance into the bird’s cavity. It is technically possible, though it can be tricky, to slip the ends of the legs out of the hock lock to gain access to the cavity, and then to slip them back in.
To remove the hock lock completely, you essentially need to cut them, then tug to extract them from the various parts of the meat they are embedded in.
Even if the hock lock is made of plastic, it is technically safe to leave it on and to roast the bird with it in place, because the plastic used is certified heat-safe on food.
The advantage of leaving the hock lock on is that it means your bird is pre-trussed, so that the legs won’t fall over (and possibly off) during cooking, resulting in a nicer looking bird for presentation at the table.
However, there are many reasons to remove a hock lock:
- if the bird has any giblets, etc, in a plastic bag inside the bird’s cavity, you need to remove that before cooking, and the hock lock prevents you from seeing if they are;
- the hock lock prevents you from stuffing the bird inside;
- trussing the legs of a bird like that means the inside joints of the legs take longer to cook because they’re less exposed to heat — and that means the breast gets cooked longer, too, and can dry out. So removing the hock lock lets the bird cook faster resulting in a less-dry breast;
- you can always retie the legs with string if you wish trussed legs after stuffing the bird inside;
- most people recommend that if you are deep-frying a turkey to not even debate the question — just remove the hock lock, especially if it’s plastic.
Many people remove it because no matter how authoritative the source assuring them that the plastic is heat-safe and won’t melt, they still just don’t trust roasting a piece of plastic inside their meat.
The University of Georgia extension service says,
“A hock lock is a device that secures together the legs of a turkey. Many turkeys that you purchase in the grocery store will come with the legs tied together using a hock lock. The hock locks are most often made of heat resistant materials and can be left on during the cooking process. However, leaving the hock lock on during cooking can make it much more difficult to cook the bird evenly. ”
A company named Volk Enterprises, which makes them and calls theirs “Handi-Clamps®” provides the following advice to potential industry customers:
“The Handi-Clamp® trussing device provides both an attractive and compact manner of securing the hocks of turkeys throughout processing. Designed using food grade material, the Handi-Clamp® securely holds the legs of the turkey close to the body during processing. The Handi-Clamp® can be easily removed by consumers for proper rinsing and stuffing prior to cooking. The Handi-Clamp® can also be used to secure the legs of the turkey during the cooking/roasting process, if desired…. The Handi-Clamp® withstands oven temperatures up to 500°F [260 C], depending upon application.”
The noted food writer, Harold McGee, writing for The New York Times, says it is best to remove them:
“Q. “Those complicated-looking hard plastic doohickeys that hold the drumsticks of your fresh turkey in place — can they go in the oven, or are they only for shipping purposes? — Bob Chibka, Brewster, Mass.
A. “They’re called “hock locks” and are made of nylon that can take oven heat. But removing them so the legs spread will help them cook faster and the breast not to overcook.””
Sources
Hock Locks and Other Accoutrements. United States Department of Agriculture Food Safety and Inspection Service Food Safety Information. 2 August 2013. Retrieved October 2013 from http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/hock-locks-and-other-accoutrements/ct_index
Remove Cold Turkey
| ↑1 | Frequently asked questions about the turkey. Dotson, Renee and Judy Harrison. The University of Georgia, Cooperative Extension. 2010. Accessed July 2020 at https://athenaeum.libs.uga.edu/bitstream/handle/10724/34022/FREQUENTLYASKEDQUESTIONSABOUTTHETURKEY.pdf?sequence=1 |
| ↑2 | Handi-Clamp®. Volk Enterprises. Accessed July 2020 at http://www.volkenterprises.com/product-list/handi-clamp/ |
| ↑3 | What’s That Plastic Part Holding the Drumsticks in Place? McGee, Harold. New York Times. 24 November 2011. |
Stuffing a Turkey Properly and Safely
U.S. Department of Agriculture
Food Safety and Inspection Service
Washington, DC 20250
Consumer Education and Information
Stuffing a Turkey – To stuff or not to stuff — that is the question on the U.S. Department of Agriculture’s Meat and Poultry Hotline. It is an important question to ask as the Thanksgiving and Christmas holiday draws near, because cooking a home-stuffed turkey can be somewhat riskier than cooking one not stuffed. If the stuffing is not cooked and handled properly, food borne illness could occur.
However, with careful preparation and the use of a meat or cooking thermometer to ensure that safe temperatures are reached, consumers can safely enjoy the traditional holiday stuffing inside OR outside the bird,” says Bessie Berry, Food Safety and Inspection Hotline Manager.
NOTE: The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the Internal Temperature of the turkey should be checked with a meat or cooking thermometer.
IMPORTANT: Although a “pop-up” thermometer that comes with many turkeys is one way to judge the turkey’s doneness, it can not tell you the temperature of the stuffing. An instant meat or cooking thermometershould also be used with stuffed turkeys.
After the estimated cooking time has elapsed, a meat thermometer should be inserted in several places, including the innermost part of the thigh and the center of the stuffing, to check the temperatures.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
To Take Temperature of Thigh – Place the thermometer in the thickest part of thigh away from the bone of the turkey to check the internal temperature at intervals during the cooking time.
To Take Temperature of Breast – Insert thermometer at neck end, holding it parallel to the turkey. Confirm temperature by inserting thermometer in both sides of the turkey.
Once the turkey meat and the stuffing have reached the proper temperatures, the turkey should be removed from the oven and allowed to “stand” for 15 to 20 minutes before removing the stuffing and carving.
If you are not prepared to use a meat thermometer to measure the internal temperature of the stuffing in the bird, then the stuffing should be cooked outside the turkey.
Family favorite Turkey Stuffing/Dressing Recipes:
Turkey Stuffing
This is my family’s favorite Turkey Dressing/Stuffing recipe that I make every year. Whether you call it “stuffing” or “dressing,” what’s not to love about turkey stuffing? It is often one of the best parts of a turkey dinner. It is so easy to prepare. Also be creative and add your family’s favorite ingredients.
Sweet Onion Cornbread Stuffing
This wonderful cornbread stuffing will delight your family and friends. It is easy to make and so delicious! Use it as a great stuffing alongside of your poultry dishes.
Sweet Onion Cornbread Stuffing
This wonderful cornbread stuffing will delight your family and friends. It is also easy to make and so delicious! Use it as a great stuffing alongside of your poultry dishes.
Additional Important Food Safety Guidelines to Follow:
Handle raw turkeys safely. Take the turkey home directly from the grocery store. Errands should be run first, before going to the store. At home, place the turkey immediately in the refrigerator or freezer. A fresh turkey should be cooked within two days.
Defrosting Turkey. Defrost frozen turkeys in the refrigerator, allowing 24 hours for each five pounds. For faster thawing, place the frozen turkey in cold water, allowing about 30 minutes per pound. The water should be changed every half-hour. A turkey may be defrosted in the microwave if it is large enough, but follow the manufacturer’s instructions. Cook immediately after defrosting.
Prepare stuffing safely. Mix the stuffing just before it goes into the turkey. If more convenient, the wet and dry ingredients can be prepared ahead of time and chilled. Mix the ingredients just before placing the stuffing inside the turkey or in a casserole.
Stuff the bird properly. The turkey should be stuffed loosely about 3/4 cup of stuffing per pound of turkey. This will help allow the stuffing to reach the proper 165 degrees F. internal temperature whether the stuffing is in the bird or in a casserole. Use a meat thermometer to be sure. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.
Cook at the proper temperature. The stuffed turkey should be placed immediately in a preheated oven set no lower than 325 degrees F. Cooking overnight in a “slow” oven is not recommended since food borne bacteria can form under these conditions.
Storing leftovers. Leftovers should be stored within two hours of cooking. Cut the turkey off the bones. Refrigerate the stuffing and the turkey separately in shallow containers. Use leftover turkey within four days; stuffing and gravy, in one or two days.
Related Recipes
Cold Turkey Extension
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