Pat the turkey dry
Place the turkey breast-side up
Tuck the wing tips under the body
Cut a long piece of kitchen twine
Loop the twine around the turkey legs
Cross the twine over the top of the legs
Pull the legs together tightly
Tie the twine securely
Wrap the twine around the body to hold the wings close
Tie off the twine under the bird
Trim any excess twine
Check that the turkey is compact and evenly shaped