Using The Impressor™ 60-blades attachment prepare a turkey or chicken for brining or marinating by impressing the bird directly through the skin deep into the flesh of the bird. Pierce once evenly on all sides of the bird, including the back and wings. Place the bird in the cooler, or large plastic food storage bag and cover completely with your favorite brine or marinade. Piercing a chicken or turkey, before brining or marinating, not only tenderizes the bird but also enables the seasoned mixture to penetrate deep into the flesh of the bird in about a third of the time most brine recipes call for.
When preparing a whole chicken for roasting and brining is not part of the recipe, use The Impressor™ to only pierce through the skin of the chicken and not deep into the flesh. Doing this enables the fatty layer that lies underneath the poultry skin to melt away quickly helps to self base the bird. These fatty juices will also bubble up through the piercings and help render the skin into a crispy texture much faster, resulting in a plump juicy-golden brown whole roaster.