Thin stainless steel skewers, 10-15 cm (4-6in) long, are used to hold boned joints of meat in shape and secure poultry openings during cooking, while longer, flatter skewers are used for kebabs. Both kinds of skewers should have sharp points. Use a trussing needle, 20-25cm (8-10in) long for chicken and 35cm (14in) long for turkey, with kitchen string to truss birds.