Trussing

The kitchen and butchery practice of tying a poultry carcass’s wings and legs into a compact shape before cooking, using skewers, thread, string, or pins. Trussing promotes even heat penetration, shields delicate breast meat from drying, and gives an attractive roast presentation. Food-safety-wise, a compact trussed bird cooks more uniformly, lowering the risk that deep joints stay undercooked while outer surfaces overcook. Butcher’s twine must be food-grade and oven-safe, and any pins or skewers must be counted and removed before service to avoid physical hazards.