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A kitchen string or a similar material made for oven baking that is used to weave through poultry in order to form a more compact shape around the body of the bird.

Made from stainless steel in the shape of a stretched circular coil or corkscrew, this utensil is designed to hold the turkey cavity closed as it bakes.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

A kitchen utensil that is basically a large, thick stainless steel needle which is used to tie loose parts of meat or poultry together with a trussing string.

A method to prepare fully cooked poultry that has the skin removed so the meat can first be pulled off the bones and then pulled into shreds.

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.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

A tool or kitchen utensil used to cut, break or trim tougher textured food items. The skin or bones of poultry are typical examples of hard to cut parts of food being prepared.

A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.