Trussing (bridage) is a method of tying a whole bird (or a large piece of meat) into a compact bundle to facilitate handling when cooking. It is also used to hold the legs, wings, and any stuffing in place for neater presentation. With poultry, trussing is classically done after the bird has been cleaned using one or two pieces of trussing twine threaded through a trussing needle. When a bird is properly trussed, it will sit neatly on a rack or spit or in a pan, which allows it to cook evenly and makes it easier for the cook to baste or turn. When untied, a cooked trussed bird will hold its shape for service.