On Tue, 07 Jun 2005 13:14:33 GMT, Peter Aitken wrote:

> "~patches~" > wrote in message
> ...
> > I've always used the black with white speckles roaster, no rack but have
> > used a turkey lifter a couple of times. After almost 27 years experience
> > I thought the methods I used were fine. The results are always great and
> > I've had no complaints from the family. The other day, I bought a nice
> > new stainless steel roaster large enough to do a 23 lb turkey that came
> > with a rack. Ok, dumb questions follow. Is the rack necessary because it
> > is stainless steel or is it to prevent the meats from being boiled in
> > their juices on the bottom instead of being roasted? Are there times when
> > roasting that a rack is not necessary?
>
> The rack lifts the meat so the hot air can circulate all around it. It also
> keeps the meat out of the fat and juices in the pan. It has nothing to do
> with the kind of metal. A rack is never "necessary" but I think you will
> always get better results with it.

Take your rack and extrapolate it to a "vertical roaster" which I
think is necessary to make a superior roasted chicken.

Try it once and you'll never look back.