Roast chicken, turkey, duck and geese are
familiar and popular items. The advance preparation techniques required
can vary. Some chefs prefer to leave birds un-trussed, in the belief that
this permits the birds to cook quickly and evenly. Others prefer to truss
birds, in order to produce roasted birds that are moist, with a better
shape and color, and a classic appearance.
Since the wing tips are generally not
served, they may be cut away before trussing. Then the bird is ready for
trussing either with or without a trussing needle. There are some
alterations to these basic techniques that you may learn. The aim of
trussing is to produce a neat, compact shape.