Trussing poultry. You either do it or you don’t. There are arguments for both sides. Some say the bird cooks more evenly, some say it has the opposite effect. Some say it depends on the size of the bird, with trussing being better for a smaller (under 4lbs) fowl.
I tend towards trussing as it makes the presentation much nicer and is quite easy once you do it a few times. Plus, the main recipe I use to roast a chicken–Thomas Keller’s–states that the bird is to be trussed. The amazing recipe has made me a trussing convert.