Abstract: A device for retaining and trussing the hocks of poultry carcass in juxtaposition and proximal to the body during processing, packaging, shipping, storage, and/or cooking. The present invention, including a hock retaining member, may be constructed of a unitary, plate-like member of resilient material and it includes two openings for fitting about and retaining the hocks, an anchor to be affixed to the poultry carcass, and a connecting member between the hock retaining member and the anchor. The connecting member provides a spring force to keep the hocks and thus the legs juxtaposed to the carcass and each other.

Abstract: A device for retaining and trussing the hocks of poultry carcass in juxtaposition and proximal to the body during processing, packaging, shipping, storage, and/or cooking. The present invention, including hock retaining members, may be constructed of a unitary, plate-like member of resilient material and it includes two openings for fitting about and retaining the hocks, an anchor to be affixed to the poultry carcass, and a connecting means between the hock retaining members and the anchor. The connecting members provide a spring force to keep the hocks and thus the legs juxtaposed to the carcass and each other.

Abstract: A poultry trussing device (25) is provided having a protective cap (30) which holds together the exposed hocks. The protective cap (30) forms a substantially smooth three-dimensional continuous surface (31-34) which grips and covers the hocks. The cap (30) is connected to an anchor (50) which is removably attached to the side portion of the backbone of the carcass.

Abstract: A poultry trussing device is provided having a protective cap which holds together and covers the exposed hocks. The protective cap forms a smooth three-dimensional continuous surface which grips and encloses the hocks. The cap is connected to an anchor which is removably attached to the side portion of the backbone of the carcass.

Abstract: A method and apparatus for trussing a turkey carcass is provided wherein the skin of the carcass is slit on either side of the evisceration cavity, exposed hocks are pushed through each of the slits, the hocks are pulled toward each other until they are adjacent and a cap is applied over the hocks to hold them together. In this fashion, a portion of the skin of the carcass is used to hold and anchor the hocks downwardly against the carcass.

Abstract: A snap-on ankle strap poultry trussing device is provided having a plastic ankle strap which has a lower portion having an indent which extends upwardly between the exposed hocks of the carcass. The ankle strap is slipped over the exposed hocks and grasps the ankles of the poultry carcass and holds them together.

Abstract: A snap-on poultry trussing device is provided having a pair of resilient sockets wherein each socket is expanded to pass over an exposed hock and then contracts to grasp an ankle. A connector is provided for joining the pair of resilient sockets.

Abstract: A carrying handle is provided for use in conjunction with wrapped food items wherein the wrapping is secured at one end with a retaining clip. The carrying handle has a finger hold allowing the user to grab the handle with one or more fingers, a pair of flexible arms which allow the carrying handle to either lie flat against the food item or to be lifted away from the food item, a clamp which is drawn into position around the shrink wrapping and a pair of flexible fingers which bend outwardly as the wrapping is inserted into the clamp and then return to their normal position in which they engage the wrapping and keep the wrapping in the clamp.

Abstract: A carrying handle is provided for use in conjunction with food items such a whole bodied turkeys which have been shrink wrapped and where the wrapping is secured at one end with a retaining clip. The carrying handle has a clamp which is drawn into position around the shrink wrapping at a point between the retaining clip and the food item. A pair of flexible arms is connected to the clamp and allow the carrying handle to either lie flat against the food item or to be lifted away from the food item. A finger-hold is connected to the arms allowing the user to grab the handle with one or more fingers.

Abstract: A poultry leg retainer formed of a single elongated piece of material that is limitedly resiliently deformable, has a central U-shaped portion adapted to fit in the creases of poultry hocks with extensions to substantially right angle bends with outwardly extending shoulders curving through substantially 90.degree. in a plane inclined to the central portion and to the extensions with hooked legs depending from the shoulders to more positively grip and secure poultry legs to the carcass while admitting of bagging trussed fowl without puncture.