I followed Melissa Clarke's recipe for Garlic Anchovy Turkey, which roasted the turkey on a rack in the oven. I wanted a rack that would fit in BGE and hold a 15 pound turkey. This stand did its job perfectly. First, the turkey covered in garlic anchovy paste sat on a wire rack on a tray in the fridge for two days. After roasting the turkey on the BGE for 3 hours and resting on the grill on the kitchen counter for a while, my husband sliced the turkey. The stand held the turkey and made slicing easier. Cleaning was a breeze.
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