Chef Wonderful's Game-Changing Kitchen Gadget l Turbo Trusser

Have you ever cooked a chicken that was so dry it was barely edible? Or served a turkey at Thanksgiving that was so parched your guest wanted to offer it a drink? Well, that's why we created the Turbo Trusser. The Turbo Trusser is a rapid trussing device used when cooking whole chickens and turkeys.

I give you an offer. You have to make a decision, young people. Baby, this is fantastic! This inexpensive, really effective, fantastic cooking utensil. Every time you make a turkey, it's going to be absolutely perfect. What a great device! That's the best Shark Tank turkey I've ever had! I have one of my companies called Turbo Trusser. We sell a lot of trusters right now.

That song lets you know it is that time of the day! You know our next shark, our next guest, as one of the Sharks on the hit ABC show Shark Tank, but what you might not know is that he also happens to know his way around the kitchen. And it's right! Today he's going to show us how to make a winter winner chicken dinner.

Please welcome Kevin O, AKA Chef One. Thank you so much! You know, but check out this headgear. I'd love the headgear! I'm honoring the chicken. I want to be one with the bird. We're actually going to be working with the chicken today. Chicken is one of the best protein values in America. If you buy the whole bird, most people say, "Oh, I'm just going to get the legs. I'm just going to get half." No! Buy the whole bird! I'm going to show you how to cook it!

All right, what are we doing today? First thing is, we're going to the Mediterranean. The great ingredients in the Mediterranean: lemons, no question about it; garlic; and, of course, you want lemon juice. This is about half a lemon right here. I'm going to make a paste that we're going to put on the chicken.

You're going to help me, ready, sir? We're going to grind a little garlic with a little lemon zest. This is seasoning here. Some people call it zatar. Here's some pepper, and you just grind this up. Grind it, crush it, and you end up with a paste like that. It's hard to do, but this is the paste!

All right, when you're finished with it, now what you want to do with this paste is, you know that song, "I'm getting you under my skin?" Well, you got to get this under the skin of this chicken. Now, I don't use gloves. It's okay for you to do it. Look, let me give the first pinch, 'cause that's where the flavor gets in. Pinch and push, pinch and push, and rub. Get in there, get in there and rub!

It sounds like an exercise class: pinch and push and rub. Got to step! Okay, perfect! I like this. Listen, you have a job with me as an assistant chef! I'll come work with you. You also want to rub it there because that's how you're going to get the crisp. You see that feel? Be tactile with the bird! Tactile with the bird! Be one with the bird!

I don't fear the bird! You got the gloves on! Chefs don't mind that! Beautiful aroma, and it's good for your skin! Olive oil is fantastic. Dr. J loves! We've got to actually stuff this!

We're going to go next. You ready to push? You're going to put in half a clove of garlic inside the bird. Birs, you know where the garlic? Right there! Right there! And here you go! One more, one more, one more!

Okay, here you go! Stick a couple of lemons right in there. That's it! Lemon slices! Shove them up! All right, that's too much!

Now, here's the secret we're all going to learn today. The reason a bird dries out, particularly the white meat, is all the juices leak when it's cooking for an hour at 375. The way to stop that from happening used to be traditionally trussing it, that you take some twine and you wrap it around the legs, and then you try to wrap the wings to keep it close to the body. Yeah, yeah! You like?

However, what invariably happens is the legs stay trussed but the wings, the string burns off and they open up and all the juice flows. That's why we sold this on Shark Tank last year called the Turbo Trusser. This trusser actually gets the bird into a harness that pushes it all into a big ball of chicken and cooks it absolutely perfect.

If you have employees, you need to check out the ERC program! Chef Wonderful! Why Mr. Wonderful? Because it's cash flow t...