Trussed

Trussed is the past participle of the verb truss, meaning bound, tied, or secured with a cord, rope, or other fastener. The term is used in both culinary and architectural contexts, as well as in general descriptions of a bound structure.

In cooking, to truss a roast or bird is to close its cavity and secure its shape by tying it with kitchen string or skewers. This helps the meat hold together, protects stuffing, and promotes even cooking. Common techniques involve tying the legs together and tucking in the wings, sometimes wrapping the string around the body and tying several tight loops. After roasting, the twine is typically removed before carving, though some cooks leave it on for the initial stage.

In architecture and engineering, “trussed” refers to a structure that employs a truss, a framework typically formed by triangular units to span space and transfer loads. A “trussed roof” or “trussed beam” uses members connected at joints to form a rigid, efficient structure. The past participle appears in specification documents and architectural descriptions.

Other uses are less common; the core idea is binding for shape or stability. Etymology traces to the verb truss from Middle English, with roots related to binding and fastening. The noun truss is the supporting framework itself, while truss as a verb is the act of applying such bindings.