Tying legs with twine and tucking wings necessary?

The bird just fits in the pan a lot easier if you do the tucking and tying before you put the bird aside to marinate- on the counter or on the fridge. That way you don't have to meddle with the bird twice, and double your salmonella transfer risk. Tying and tucking also prevents you having a wild wing get in your way later on, and gives you a much neater appearance later on at the table. Plus you don't end up with burned wing tips, and since they aren't really that much for eating- might as well utilize them to help hold the turkey up and in place in the pan. So far as the legs- well, heck. It's not polite to sprawl your legs all over at the table.

Tying the legs and tucking the wings is for the cooking process so the turkey stays compact while roasting, which helps it cook more evenly.