Originally Posted by mgm9128
Would you mind explaining this? Particularly how you keep the feet tied down. I just trussed one with a needle, but my feet are up in the air.
In this step
you run the string above the folded back foot rather than above the drumstick. To secure it in like a tight package as I have there, which really is for poaching rather than roasting*, you just cut tiny slits in the skin and stick the ankle joint into them then proceed normally.
*I'm not sure why this is, it is just traditional to truss differently for different dishes.