Thought you might need this.
. If you’re inclined, loosen the skin around the breast meat and thigh meat and rub some of the oil directly on the flesh to help it stay moist during the cooking time.isn’t totally necessary, but it will help to secure anything you’ve stuffed into the cavity and encourage your bird to cook more evenly. It doesn’t hurt that a trussed bird will look a little more Norman Rockwell-esque than an untrussed bird.
The positioning of the wings also helps stabilize the cooked bird on a serving platter or cutting board. Next, tie the “ankles” together using, kite string, or unwaxed, unflavored dental floss. Wrap twine once or twice around each ankle, pulling the drumsticks together, then wrap around both and, finally, tie the twine in a knot. For a tighter knot, make a regular overhand knot, and before tightening it, thread one end back through the loop a second time, then tighten.
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