hello I'm chef Mike with giant Eagle today we're going to properly truss and tie a turkey before we can trust the turkey we need to actually ensure that we've rinsed it with cold water we can rinse the outside as well as the inside of the cavity you'll notice when rinsing that there's actually a turkey neck on the back side of the cavity and then if you turn it around here in the neck we'll find a bag of giblets these are the innards we can actually utilize these to produce a fabulous turkey gravy that will accompany the turkey now some brands of turkey will actually come with a clasp that binds the two legs together they'll hold them for you and it's actually even though it's plastic it is heat proof go right into the oven so we don't even need any twine at this point to tie this bird we'll take the wings that are very loose and actually tuck them behind the neck they'll actually hold themselves for the entire cooking time and make a fabulous presentation for your meal now this bird unlike the first doesn't have the clasp to actually hold the legs in place so we're going to actually show you how to properly trust the bird utilizing standard cooking twine we'll need about three to four foot on average we're gonna look for the center point of that string lay that in front of the bird we're going to roll the turkey onto its belly right above the spinal section we will put the very center of that court and run the twine just under each of the wings hold that nice and tightly while we bring the string back across the other side do the same for each wing then we can crisscross the twine on the back side run it down by the drum section flip the entire bird onto its back what we're going to do is lay one drum over the other crisscross the twine again take one string under the back side the other around the opposite side pull them tight and then just make a quick knot to finish up you can also tuck the tail in if it's hanging out or the extra skin some folks tuck that on the inside but also will use a knife and trim that a lot of times and we can save this for the gravy as well