okay this is our uh this is our turkey it's uh been brined and uh the purpose of the brine it's it's it soaks in a a salty water basically along with herbs and spices and the purpose for the brine is the salt helps push moisture inwards into the meat moisture and flavor so when when it cooks it keeps that moisture inside and and doesn't allow it to completely escape now here is the you want to turn your turkey around this way first of all you'll need some butcher's twine right here and cut yourself off make sure a piece this is probably about four feet and you want to just to give yourself plenty of slack you want to start by taking the wings and just tucking them underneath so just like so and then find the center of your string and then lift this fat back right here and you'll see the turkey neck right there so put it down over it and then go around one side here and then go around the other side with this string so it's nice and snug and then you want to just it back underneath the wings and come up and you want to make here i'll turn this around you want to tie a knot right in front of the breastplate here so get that down inside the legs and then just tie a simple knot here so this is gonna just this is gonna allow the turkey to cook nice and evenly and it's also gonna give you a wonderful presentation okay so yeah that this knot you want to make sure that it's really tight and then you want to crisscross the legs here and again you want to keep a lot of tension on this so you wrap one side around that way and then you wrap that around like so so it gets the legs all nice and snug right up in front of the breast and then pull tight do just a simple double knot cut off your excess and there you have a nicely trussed bird really simple and then just needs to be oiled seasoned and put in the oven