Your cart is empty.
Your cart is empty.Product Description
tazmanianangel
Reviewed in the United States on March 27, 2025
Worked perfectly for a 16 to 18 pound turkey. Easy storage especially for small spaces as it will work in a lasagna sized pan. Dish washer safe. Easy to clean. I sprayed powerwash dish cleaner and washed by hand. A great way to let bird cool a bit before putting on platter to carve.
Jane
Reviewed in the United States on February 12, 2025
It’s a great product. Our turkey was moist and juicy. Lots of drippings to make great gravy.
Kindle Customer
Reviewed in the United States on December 4, 2024
OK, so it looked strange as the turkey kind of hung on this thing upside down, but it really worked nicely. I flipped the bird for the last hour or so and ended up with a beautifully brown bird with crisp skin that was incredibly moist.
Justin Beaty
Reviewed in the United States on December 2, 2024
I don't know if I can give less than 1 star so that's why you see one. This is a 0 star product. I had a 15-pound bird, and the weld on the stand broke immediately from the weight right out of the box. Avoid this particular brand if you are looking for something like this.
Don Mustard
Reviewed in Canada on March 16, 2023
I read the reviews, watched some videos and then made the plungeThis is awesome!Everything worked excellently. It's a bit of a struggle to maneuver the back support through the bird initially, but once you get the hang of it.....One thing I'd do next time is to cook 20-30 mins less and then remove the bird and lay on it's back to brown the breast skin.It's tough to get used to turkey breast without tanned skin
Stephanie
Reviewed in Canada on April 8, 2023
As advertised. Really happy with this purchase. Have used with both turkeys and chicken, several times now. Fabulous every time. Read the other buyer reviews before buying this...what else can I say, I'm sold!
Park Ridge, IL
Reviewed in the United States on September 12, 2022
I'm the one who always gets stuck with a chicken breast because it's too dry for my wife, so she gets the leg/thigh. I bought this in August so it'll be a while before I cook a turkey, but the chicken we've made has been the best chicken I've ever made.Followed my usual recipe: brine chicken for 24 hours with salt, a squeezed lemon, and a couple of bay leaves. When ready to cook, season the bird with grey salt (a la Le Pitchet) and pepper, and stuff the cavity with rosemary, thyme, basil and sage from the garden.Cooking time for a 6-lb. bird was 1 hour ten minutes including resting time.It's well put together and easy to clean, just let it soak in the sink for an hour. To make it even easier to clean spray some kitchen spray (Pam) on the saddle before sliding it into the cavity.I highly recommend this as the results are the juiciest bird you'll ever have from head to toe. Used multiple times with consistent results.Can't wait to use it again!Edit to add: Also works beautifully with Cornish hen. Tie a slip knot around each ankle and tie it over the saddle. 400F convection oven, 35 minutes.
Alex Meeker
Reviewed in Canada on November 4, 2022
Poor quality
Giselle
Reviewed in Canada on January 20, 2021
Liked how it cooked the turkey, was easy to clean and storage is perfect cause it folds down.
Suzanne
Reviewed in the United States on June 18, 2019
This works surprisingly well. Baking the turkey upside down does keep the breast meat moist. We really appreciate how easy it is to lift the heavy bird out of the roasting pan. We have carved the bird right on the stand but I don't recommend that. My only complaint is that it doesn't cook the bird in a way that would be good for presentation. While the meat is thoroughly cooked, the skin on the breast is not as nicely browned as one would like to see if bringing the whole bird to the table to present. No Normal Rockwell photos from this cooking technique. I will use year after year however because it is SO much easier to handle and the turkey tastes great!
Forensic_Neko
Reviewed in Canada on February 26, 2017
I was not sure if this item would actually work, but I decided to give it a chance. The turkey breast was very moist and juicy. I have made another turkey with this device and will continue to do so! :)
Colleen848
Reviewed in the United States on December 2, 2015
I tried this (http://smile.amazon.com/gp/product/B00795V9F4?redirect=true&ref_=cm_cr_ryp_prd_ttl_sol_19) for the first time this Thanksgiving.. I had a 20+ pound turkey for my first go round. I normally cook my turkey breast side down but even browning can be a problem. Also trying to turn a hot bird over to brown the top is risky business. I also always brine my turkey for at least 24 hours.Reading the reviews I wasn't sure about how to stuff the turkey but I'll tell you that I had NO problem.After thoroughly rinsing the turkey inside and out, patting dry and salting the inside, I slide the bird onto the frame. The frame is super, heavy duty and you will have no fear that it's about to collapse. The bird's breast was just slightly above the roaster pan so I knew I needed to truss it to raise it up a bit.I'll tell you, stuffing the bird when it's hanging, securely, upside down is soooo much easier than when it's right side up!!! I simply filled the body cavity and neck cavity with the stuffing. I use wooden toothpicks to fold the skin back over and secure the stuffing in. No need for fancy metal pins. Toothpicks work just fine.I then used my cooking twine to truss the bird. I was able to actually tie it to the frame to easily keep an air gap under the breast. Here is the link to the kitchen twine and twine holder I use, which can be purchased on Amazon (http://smile.amazon.com/Norpro-Stainless-Steel-Holder-Cotton-Cooking/dp/B000SSZNX8/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1449013144&sr=1-4&keywords=cooking+twine). You'll find many, many uses for this twine.I then gave the bird a good olive oil bath along with a good rub of my seasonings. It's recommended to put foil over the back, just under the handle, to keep the bird from over browning. I actually had to cover the legs and stuffed neck area because it browned up so quickly before the bird was up to 165 degrees. The breast browned beautifully.The handle on the roaster stand allowed me to pick the bird up out of the roasting pan and set it on a platter to let it rest. After about 15-20 minutes, I cut the trussed bird loose from itself and the stand. That was the only time I had to turn the bird over!! Nice. Soooo much easier.Since I hadn't bothered using cheesecloth as others mentioned, (there was no need to) all I had to do was cut the crispy skin on the neck and scoop out the stuffing/dressing into a bowl.I highly recommend this product. It saves all the steps I previously used and clean up was a cinch. Just soak and wash. It's clean.The bird was beautifully browned all over.The next time I'm going to use it in my outdoor smoker. I didn't have time this year but I was extremely pleased with the results.
Recommended Products
$33.99
$ 16 .99 $16.99