Trussing the bird involves using kitchen string to tie the legs together close to the breast, both for a nicer appearance and to help keep the breast moist.

Many cooks also tuck the wings up under the bird both for appearances and to keep the wingtips from burning.

This may result in a longer cooking time and you may not get as much crispy skin on the inside of the legs and underside of the wings, so this is a matter of personal preference.

Advanced trussing when roasting a chicken involves skewers inserted in to differing parts of the chicken, the attempt being to cover all the exposed chicken with skin.

Trussing allows you to get as creative as possible, and many cooks actually cut pieces of the skin from some areas only to pin it up in others.