Trussing a bird is mainly about shaping and securing the bird so it roasts more evenly and presents nicely, while helping prevent certain parts from drying or burning. What trussing accomplishes

• Promotes even cooking: By bringing wings and legs in toward the body, heat penetrates more uniformly, helping the breast and legs finish around the same time.

• Improves appearance and presentation: A neat, compact shape yields a more professional-looking roast.

• Helps keep stuffing in place (if using stuffing): Tying can help prevent stuffing from spilling out during roasting.

• Protects delicate parts from overcooking: Keeping the extremities tucked close reduces direct exposure to heat, which can help prevent overbrowning or drying of the breast in some cases.

• Reduces shrinkage and uneven browning: The constrained shape can minimize gaps where heat circulates unevenly.

Considerations and trade-offs

• It can slightly increase roasting time and may dampen skin browning in some areas because the skin isn’t exposed to as much direct heat. If you want extra crispy skin, you might truss for shape early but uncover or baste later to finish browning.

• Some cooks prefer not to truss, arguing that untrussed birds can yield crisper skin and a more rustic appearance; outcome depends on bird size, oven, and personal preference.

How it’s typically done (high-level)

• Place the bird breast-side up; tuck the wing tips toward the body.
• Bring the legs together and tie or tuck them so they’re snug against the body.
• If stuffing, ensure the stuffing is evenly distributed and that ties don’t squish it out.
• Ensure the skin is dry; use kitchen twine or, in some methods, secure with a skewer or kitchen string by following a simple wrap around the body.

Bottom line

• Trussing is a technique to improve shape, evenness, and moisture retention (in many cases), with potential drawbacks to skin browning and longer total cook time depending on the method and bird size.