• Measure and cut twine - Measure the twine. It should be about 4 times the length of the chicken or turkey.
• Prepare the chicken - Remove the giblets, excess fat, and pin feathers from the chicken. Pat the chicken dry with a paper towel, then season the inside with salt and pepper. Stuff the cavity with fragrant ingredients, such as herbs, lemon halves, garlic, onion, and apple.
  freshly ground black pepper, kosher salt, fresh herbs of choice, lemon, garlic bulb, 1 whole roasting chicken or turkey
• Tuck wings - Tuck the tips of the wings toward the neck cavity to lock them in place.

Wrap twine around chicken breast

• Find the nub - Find the small neck bone nub and place the middle of the twine at the nub.
• Wrap the twine - Use your fingers to hold either side of the twine tightly and wrap it around the sides of the breast, above the wings, and above the legs.
• Tie the surgeon's knot - At the base of the breast, cross the twine to make an "X." Then, wrap the top end of the twine under the bottom end 2-3 times and pull it through to make a surgeon's knot.
• Tighten and secure - Pull the ends of the twine tightly to plump the breast. Tie the twine again to make a knot at the base of the breast.

Tie the legs

• Wrap twine - Take the ends of the twine and loop them up and underneath the drumsticks.
• Tie the surgeon’s knot - Cross the twine to make an “x” then wrap the top end of twine under the bottom end of twine 2-3 times and pull it through to make another surgeon’s knot.
• Tighten and secure - Tighten the twine to bring the drumstick knobs together at the base of the breast. Use your thumb to push the knobs together so they cross. Keep tightening the twine then make a knot where the surgeon’s knot is to hold the twine in place. Trim the twine and make a bow. Brush the outside with olive oil and season with salt and pepper.
  kosher salt, olive oil, freshly ground black pepper