Trussing is the process of taking butcher’s twine and tying meat such as chicken, beef tenderloin, turkey or duck (but don’t let us limit you). The purpose of tying the meat is to keep it in a uniform shape, which helps it cook evenly.

The trussing process also holds all the stuffing you pack inside, and makes a roast bird look good by preventing the wings and thighs from sticking out after you cook it. So, what’s a good reason to learn to truss a beast? Glad you asked, cause have we got a gadget for you!

Use today’s Word of the Day: Introducing the Food Loop