Sure, it looks beautiful, but properly tying up your bird also helps promote even cooking by achieving uniform density.
The technique is very similar to that of trussing a chicken but with a few more twists and turns. The key is to draw your string around, not across, the major meat sections.
The video will show you how to easily keep your thighs high and tight and plump your breasts.
But if you like your poultry skin extra crispy, consider not trussing at all -- oh, the Thanksgiving dilemmas.
Visit FudeHouse for more fun videos.
Subscribe to our YouTube channel before it was cool.
Find us on Facebook.
Drool on Instagram.
And catch us in NYC Taxis and on TV.