How to Truss a Turkey, Chicken, or any Fowl

I will be showing how to truss this already seasoned turkey to ensure even cooking.

During roasting, muscles start to tighten up and pull on the tendons, causing the wings and legs to splay out away from the breasts. This allows more heat to come in contact with the breasts, resulting in overcooked and dry breast meat. By trussing the fowl, the legs and wings will remain against the breasts, partially insulating them and allowing for even cooking.