Topsy Turkey says 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.
My Opinion: I found this easy to use and place inside the pan to cook as the water will steam the chicken or turkey to help it be moist. You cook it 18 minutes per pound which is the norm and I love the delicious and moist meat.
See more at https://topsyturkey.com
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