Bests & Worsts Reviews from Amazon

They did a comparison of many types and styles of roaters on America's Test Kitchens, and came down to two decisions: The best way to roast a chicken is vertically, and this product beat out much more expensive roasters as their favorite. They suggested the following, which works perfectly even without using the infuser: Place roaster in a roasting pan to catch the drippings. Make some slits in the skin, then oil, season and bake bird at 325 until it reaches a temp of 140 deg in the breast meat. Take it out for a few minutes, raise the temp to 500 deg, and add a cup and a half of water to the drippings in the bottom of the pan. This keeps them from burning and smoking in the hotter oven. Next, cook for maybe 20 min more until you hit an internal temp or 160. This gets the outside super crispy. You then glaze that sucker with your favorite glaze, bake just another five minutes, then take it out and let it cool a bit. You can then use a separator to defat the watered down drippings and use it to make a quick gravy if you desire while the bird stands for a few minutes before slicing. It really does make the most evenly crispy roasted chicken I've ever seen without using a rotisserie.