As soon as I had the design down, I gave a few out to some foodie friends for feedback. Not only were they thrilled with the rack’s ease of use and effectiveness, they immediately began dreaming up recipes. A couple of our favorites are the following:

Our Family Turkey Recipe

  1. Remove the package of giblets from your turkey – open it and place them back into the main cavity of the bird
  2. Rub vegetable/olive oil on the outside of the turkey (if using our rack, please follow the instructions for placing the turkey on the rack)
  3. Sprinkle the turkey with salt on the outside
  4. Of course, we use our rack, so our cooking time reflects that:  roast at 325 degrees for two-thirds of the time specified on the package for the weight of your turkey
  5. When using our rack, flip your turkey over to breast up and roast for the remainder of the cooking time

Roast Chicken

3-lb roasting chicken
2 acorn squash, halved
1 tsp. poultry seasoning
2 tbsp. butter
3 tbsp. brown sugar
Salt and pepper to taste

  • Preheat the oven to 350 (convection is preferable).
  • Rub chicken with 1 tbsp butter and the poultry seasoning, and thread onto the skewer as directed.
  • Dot squash halves with remaining butter and sprinkle with the brown sugar.
  • Place squash halves under the bird, cut side up, so all the juices from the roasting chicken flavor the squash.
  • Roast chicken breast-side down for 25 minutes.
  • Turn chicken breast-side up and roast an additional 10 minutes.
  • Let rest outside the oven for 10 minutes.
  • Serve and enjoy!

The chef who invented this dish raved that “the chicken was the best I have ever made! The drippings seasoned the squash to a wonderful flavor, and the remaining drippings in the pan with the remaining brown sugar made the best gravy.”

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