The Topsy Turkey/Choice Chicken Roasting frame came about after Inventor/Entrepreneur, Janet Rickstrew decided to eat healthier, but was frustrated that the healthiest part of turkey and chicken—the white meat—was often dry and not very tasty. She tested cooking birds with the breast down, instead of up, letting the juices flow into the meat rather than out of it. Needless to say, the results were dramatic, so she designed and patented a frame that holds the bird in the right position for ideal grilling and roasting.
We're Flippin' the Bird vs. the Traditional Way of Cooking Whole Turkeys and Chicken!
When poultry is cooked the traditional way, on its back, gravity is pulling moisture OUT of the breast meat, thus the consistent issue of dry white meat.
Because the majority of fat and juices are located on the lower back of the bird as well as in the dark meat, our frame now puts that on the top. This allows for self-basting throughout the entire cooking process. Now moisture is dropping down INTO the breast meat, saturating it with juices.
Get ready to experience your best bird!
Because the goal is to always create a better meal…
A Healthier Way of Cooking
When cooking with our frame the bird is lifted out of the grease. No more unhealthy greasy fat.
A Quicker Cook
Cooks faster as air flow is allowed to circulate. 10-20 minutes faster on average.
It's Superior
It's a better way to cook poultry. Everyone knows moist meat just tastes better.
Savings
Saves money by allowing you to purchase a whole chicken.
($3 per meal on average)
It's Easier
A self-basting method! Saves you time and energy.
How does it work!
Our exclusive roasting frame is for cooking whole chickens and turkeys as well as whole turkey breasts. There is no other product like it. Our patented teardrop design holds the poultry “upside down” at an angle. The approximate 20° angle is key as the juices and fat on the lower back of the bird are now positioned on top to allow for self- basting INTERNALLY which is the secret to juicy, moist white meat. Once you taste white meat cooked at this perfect angle, we think you will agree that there’s no going back to flat on its back!
For best tasting results, cook chicken and turkey to 165°F but do NOT exceed. This helps ensure juicy white meat.
If you’re not using a meat thermometer, you are just guessing!
What people are saying
