Trussing

Trussing is an important preparatory technique whose essence is to tie a bird's carcass (chicken, duck, turkey) tightly with kitchen string, pressing the wings and legs against the body to give it a compact, neat shape before roasting.

This is done not only for beauty. A trussed bird has a more even thickness, so it cooks uniformly, without over-dried protruding parts. The pressed-in wings and legs do not burn, and the bird itself retains its juiciness and has a flawless, appetising look when served. To truss a bird correctly with a single piece of string is a basic skill that every professional cook masters. Although this step is often skipped in home cooking, it is trussing that distinguishes the restaurant, “gold-standard” presentation of roast poultry on the festive table.