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!
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!