Seems like a great marriage of all the best parts of roasting philosophies. . . Great air circulation, breast-side down for self basting (the 20* offset is what intrigues me the most).
The best, juiciest birds I’ve ever roasted were breast down, but have always done so in a pan, and the breast skin doesn’t crisp, whereas the Topsy Turkey seems as though it would fix that issue.
Any feedback would be appreciated, especially on durability and stability - I can’t tolerate gadgets that fall over while I’m tending the food.
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