As the bird is roasted, muscle fibers begin to relax, even as surface proteins coagulate and brown. If cooked whole—that is, with meat attached to the carcass—the bird may droop somewhat. To improve appearance, many chefs prefer to truss, or secure, birds that will be cooked whole or carved tableside. Trussing also promotes even cooking and helps make it easier to hold stuffing inside the bird and to manipulate the bird when done.
There are several methods of trussing poultry; chefs have historically used twine (alone or in combination with a trussing needle), skewers, and even pins.