*We found that fresh turkey (one that has never been frozen) is substantially moister after roasting. ** To truss the turkey, securely tie the legs together with a long piece of butcher's string. Use the remaining ends of the string to tie wings snugly to the body of the chicken, then tightly knot the string near the neck to keep the turkey compact. ***Resting meat after the cooking process gives the meat time to redistribute its natural juices and makes it moister.