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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.

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.

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 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.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.