Turkey Rack

[old sarge]

Purchased the SI Turkey rack and it arrived today.  It now joins Charlees smoking rack.  Both are very stout/thick stainless steel and in my opinion well worth the money. The turkey rack will serve double duty, replacing the wire racks we typically use when doing large roasts and turkeys in the conventional oven.  Also got Steve's sauces which are custom blended by Brother's Fine Food (Tennessee) and are Kosher. These should be down right tasty.  Will report on those after tasting.

 

[Hank R]

I guess we have to wait one more day for the results and taste test. Checked 3 times already.

 

[old sarge]

Soon!

 

[Hank R]

Old Sarge how did the Turkey rack work for you ??

 

[old sarge]

Hank - Have not had the opportunity to use it yet.  But I have no doubts that it will do yeoman work.

 

[LarryD]

I bought the turkey rack with my SI #2 and have used it many times... I love it! 

 

[Hank R]

Might have to place on my wish list for Christmas.

 

[SuperDave]

Anyone with a turkey rack able to state whether or not it speeds up cooking time?

 

[LarryD]

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.