Things You'll Need

Instructions

Poultry

1

Tuck the bird's wingtips in to keep them from flopping around.
2

Cut a long piece of twine.
3

Holding the twine at both ends, loop it under the drumsticks and lift the drumsticks up.
4

Cross the twine into an "X," still with the legs in the loop.
5

Pass the ends of the twine under the legs before pulling the ''X'' tight, binding the drumsticks together.
6

Pull the strings forward and tie them underneath the neck stump with a bow. Trim off the excess twine.

Roasts

1

Cut a long piece of butcher's twine.
2

Roll the roast into a tube shape if it has been butterflied or otherwise cut it open to remove fat or gristle.
3

Loop one end of the twine around the end of the roast, tying it with a double knot. Leave a 4-inch tail of twine trailing from the knot.
4

Extend the long end of the twine 2 inches down the middle of the roast. Holding it in place, make another loop around the roast.
5

Loop the string through the straight piece that you are holding to lock the second loop in place.
6

Continue extending and looping the twine until you reach the other end of the roast.
7

Turn the roast over and loop the twine around each string twice until you get back to the string's tail coming out of the knot.
8

Tie the twine and the tail together and cut off the excess twine.