To tie meat or poultry with a string, which may be woven through the bird parts by using a needle threaded with the string, in order to create a more compact shape to the food being prepared. Typically, the wings and legs of poultry are tied or trussed securely against the body to enable a more compact shape for the bird to be evenly cooked. Trussing utensils may also include skewers or pins that are used instead of string to hold the bird parts together.
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