Dedicate a few seconds to trussing your chicken before roasting — it will cook more evenly and hold its shape beautifully. There are several fancier ways to truss, but we like this easy two-step method because it's quick and practical. All you need is kitchen twine. Be sure to look for cotton twine intended for cooking use.

Pat It Dry

First, dry the chicken well with paper towels inside and out. This prevents slipping and preps the bird for seasoning. Place it on a cutting board with the legs pointing toward you.

Stuff the Cavity

Season the cavity with salt and pepper and stuff it with seasonings as your recipe instructs. We're using lemon, sage and thyme. Other choices include onion, garlic or rosemary. Wait to season the exterior until after trussing.

Tie the Legs Together

Cut a length of twine and tie the drumsticks together by crossing one leg over the other at the ends. Be sure to tie securely with a double knot or bow.

Season Your Bird

Tuck the wing tips to keep them from burning. Then generously season the exterior of the chicken with kosher salt and freshly ground pepper.

Now your chicken is now ready to be perfectly and evenly cooked! Use the same method for trussing turkeys and Cornish hens.

Here are Some Ways to Use Your Trussing Skills:

Lemon Pepper Roast Chicken

Glazed Cornish Hens with Pomegranate-Rice Stuffing

Classic Roast Turkey