Ultimate Turkey Rack
For perfectly roasted turkey, slower-cooking dark meat needs a head start, which is why we call for roasting poultry breast side down and flipping midway through. But flipping is a pain. The Ultimate Turkey Rack ($29.95), a metal stand that holds a handled spit, presents a viable alternative: Just slip the bird onto the spit, roast, and turn—no heavy lifting necessary. Its manufacturer claims it can handle any size bird, from 3-pound chickens to 30-pound turkeys. We used it to roast a 3½-pound chicken plus 14- and 24-pound turkeys. All of the birds fit and were easy to flip. However, once the turkeys were breast side up and ready to go back in the oven, we hit a snag: In this orientation, the birds protruded higher above the roasting pan and no longer fit in our smaller ovens. Luckily, we had larger ovens so the turkeys could finish roasting. In sum: The rack made flipping a snap. But before you buy, measure your oven: You need at least 15 inches between the ceiling (or top heating element) and the rack when set in the lowest position (where the roasting pan will sit).
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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