Anyone with a turkey rack able to state whether or not it speeds up cooking time?
I've never not used it, so I don't have any control data with which to compare.
Anecdotally, I've never had a turkey take even close to as long as projected... The SI smoking guide suggests 6.5 hours for a 12# bird at 250 to an IT of 165. I've seen other suggestions of 20 minutes a pound which is still too long. Any more I don't plan on more than 15 min /lb.
I always brine. I never stuff. I tend to cut the flap completely off that covers the cavity opening. I suspect these three things contribute more to the rapid cooking than the rack.
My turkeys always come out cooked very evenly, very juicy, and tender... there's nothing in particular that I'd change at this point.
I think my favorite thing about the rack is that it makes it super easy to position the bird in the smoker going in and what I have to guess is twice as easy on the way out.