Trussing needle

[1] This is so that the bird is easier to manipulate, keep its shape, and roast evenly.

In an untrussed bird, heat circulates in the open cavity and cooks the breasts from the inside, so they're done well before the thighs and legs.

This technique is used to sew up the tail vent, as well as run string through the bird from side-to-side to complete the binding.

Another technique uses only a single length of kitchen string, a few simple, fluid movements, and only three knots tied along the way.

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