Trussing a chicken or turkey will give it a neat, compact shape which helps the bird roast evenly. Doing it yourself makes a neater job and takes only a moment if you use a trussing needle and a good length of fine string. A trussing needle is sturdy, about 10 inches (25cm) long and has a large eye. The pointed end of the needle is flattened, rather like a knife tip, so that it penetrates the flesh easily. You cannot substitute anything else because a trussing needle has to be long enough to go into the chicken or turkey and out on the opposite side in one go. You can buy a trussing needle at most good kitchen equipment shops. I’ve had mine for years and wouldn’t be without it.
Thread a trussing needle with an 18 inch (45cm) length of fine string. Set chicken or turkey 3 on work surface with neck end facing you.
Pull the front flap of skin over the neck cavity and under the bird. Then twist wings back and under so kips lie neatly underneath. Push the needle into the wing on one side, catch the neck underneath using an in-and-out stitch, and bring the trussing needle ouithrph the wing on the opposite side.
Draw the needle through, but leave a length of string where you started. Pass the needle back through the thickest part of the thigh joint (on the same side) and draw it out through the thigh on the opposite side, so that you finish back where you started.
Remove the needle and tie the two ends of string in a tight bow knot to hold the wings and legs close to the body of the bird.
With a second piece of string neatly tie ends of the legs close to the tail, or parson’s nose. Don’t forget to remove the string before carving. You can draw the whole length from the main body of the bird in one pull.