For over 25 years, Spanek's unique "Eiffel Tower"
design has given a distinctive flair to cooking by roasting poultry vertically in half the time . . .
As the patented heat-conducting frame comes in contact with the bird's interior, natural juices are
seared in, keeping the poultry uniformly moist and succulent on the inside, yet perfectly crisp on the
outside and all in less time than with conventional methods. The meat is flavored naturally by its
own juices, while fat drips out into the pan below. This liquid can then be degreased and used to
make gravies and sauces.
Preheat oven at 450 degrees for 15-20 minutes (this is not included as part of cooking time).
We recommend spraying roaster(s) lightly with non-stick spray for ease in cleaning after use.
Place poultry on rack (diagram 1). Press various poultry firmly down on roaster(s) so top ring
of roaster comes through neck cavity (diagram 2). and set in proper size roasting pan, allowing
2" around poultry for drippings ( i.e.: single chicken fits a 9" square/round roasting pan perfectly).
Don't use too big of a pan.
IMPORTANT -- Add liquid (broth, wine, water, fruit juice) to pan maintaining
at least 1/4" of liquid at all times during the cooking process. This will help eliminate splattering.
After washing your poultry with cold water, apply our Dry Seasoning of the World herb blends. Rub all
around inside and out.
Turkey - Yes, it fits in your oven! Simply cut off the tail 1" above tail of turkey creating a flat
surface. Push turkey down to a seat drop. Top ring should be exposed through the neck. Cut off
excess neck bone even with top ring. Halfway through cooking, cover legs and wings with foil. Poke
hole in top of foil to keep chimney effect of roaster. Foil protects skin as some ovens run hot.
Remove foil last 20 minutes of cooking. Stuffing can be added under top neck/breast area to nicely
round off your poultry.
Roast per chart in instructions booklet. Remember that searing time is incorporated into total
cooking time.
After poultry is cooked, slide fork under top of roaster to lift and transfer both rack and
poultry to serving platter to carve vertically.
Super method for your Holiday Turkey -- This cavity actually holds as much, if not more of your
favorite stuffing than the inside cavity and flavors it beautifully.
With the turkey on the roaster, use your fingertips to break the skin membrane and the neck
opening on each side of the breast. Work your fingers under the skin on both sides of the
breast and continue down to the thighs and legs. Be careful not to break the skin that is
attached to the center of the breastbone.
- - Stuffing Idea - -
Sauté 8 ounces sausage with 1/2 cups each diced celery and onion for about 8 minutes.
Add 1-teaspoon ground sage. Remove from heat.
Add 4 cups bread cubes and 3/4 cup chicken broth. Toss lightly and stuff under the breast.
For over 25 years, Spanek's unique "Eiffel Tower"
design has given a distinctive flair to cooking by roasting poultry vertically in half the time . . .
Printable version of these instructions.
