Any opinions on trussed vs untrussed birds. From what I have read so far, there is no mention of one to the other.
DickB

I do not truss the bird, I feel the thigh cooks a little faster when the legs are not tied so tight to the sides of the bird. It doesn't look as pretty as a trussed bird, but it sure tastes great!

Here's a good little article on the value (or not) of trussing:

Truss - Or Not?

I've gone both ways. Don't know that I can say one is better than the other. I do it mostly for presentation/handling ease. Either way I usually do things like ice bagging the breast to help things cook evenly and I'm using an instant read therm to temp. I also pull before the 180 deg rule.

I agree with Michelle, I'll tuck the leg ends under the band of skin across the lower abdomen cavity but I don't tie them tight to the body.

Laying on it spine I figure out where folded wing tips want to rest against the body then make a small slit about an inch back from that then tuck the wing tips in the slits. Again, I don't tie them tight to the body.

i don't truss. i tie it in its natural position just to limit movement. cooks better untrussed.