Truss – method of tying the legs and wings together on poultry. I (Bobbi) usually do a half-truss or none at all. To half-truss, cut a 12-inch piece of cooking twine. Wrap it around the tail and tie.
Here’s what happens when you don’t truss: the legs come apart, which is fine for everyday meals (if you don’t mind the look). It actually cooks more quickly that way.