Lay the turkey on a clean cutting board with the breast side up. The legs will be nearest to you while the neck opening is further away.
Take the butchers twine (about 9-10 feet) and locate the center of the rope. At the center point, make a loop and wrap that around the neck bone thats up top.
Bring both ends of the twine towards you and guide it along under the breast on each side. Pull tight and tie a surgeons knot at the cavity opening. [A surgeons knot is a double wrap loop and then tying two overhand knots on top]
When tight, take one end of the twine and wrap it around the leg bone end and repeat with the other leg. Now, wrap each rope around the other leg and pull tight allowing the legs to cross over each other.
Keeping the lines taut, take each end and pull them up towards the front of the bird (neck). Keep each line tucked under the breast on each side again. Wrap each line around the wings (clockwise) and pull taut.
Now, flip the bird upside down and towards you. The breast-side is down and the neck is closest to you. Tie a surgeons knot across the backbone spine plate. [Just the wrap portion no finishing knot]
Bring the rope ends up towards the legs... flip the bird over towards you, and pull things tight. Tie a full surgeons knot directly over the crossed legs on top. Cut the excess ends of the rope.
The turkey is now trussed and ready for a good seasoning rub of your choosing. Place the turkey on a platter, cover loosely (plastic wrap / towel) and store in a cool place prior to cooking. [1-2 hours minimum]
When done cooking, allow the turkey to rest (30-40 min.) before carving to retain the juices and for easier slicing. Again, this method of trussing can be used with chicken or duck (pictured here.)
