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Last Updated: May 28, 2024, 4:48 a.m.

Roasting racks are kitchen tools designed to elevate meat, poultry, or vegetables above a baking pan or roasting dish while they cook in the oven. These racks typically consist of a grid-like structure made of metal wires or bars that allow air to circulate around the food. The circulation of air promotes even cooking and surface browning. Roasting pans can be made of stainless steel, chrome-plated steel, or non-stick coatings. Some are designed to fit specific pans or dishes, while others are adjustable to accommodate different meat or pan sizes. We have put together a list of the best roasting racks, and our favorite is the HIC Kitchen Roasting Rack. This rack has seven adjustable positions, is made of durable chrome wire, and can support heavy cuts of meat despite its compact size.

The Best Roasting Rack Buying Guide

Roasting is undoubtedly one of the most delicious ways to cook a large cut of meat. It is made even better when you get to eat those juicy vegetables that softened and browned underneath the roasting rack and make a delicious robust sauce from the meat drippings. Depending on the shape and size of the roasting rack you get, they can also be used for smoking, grilling, and as a cooling rack. Before we get to the must-have features of a quality roasting rack, we’ll uncover why it is such a necessity for any home cook.

Why Every Roast Needs A Roasting Rack

A roasting rack is a sturdy metal rack that fits inside of a roasting pan. The rack is positioned on four (or more) legs that keep the meat off the bottom of the pan. This lets hot air circulate evenly around the entire piece of meat including the sides and underneath. All-round air circulation allows the meat to cook consistently and evenly as opposed to having the bottom cook faster when it’s in contact with the heated pan surface. When a roast is placed directly into the roasting pan without a rack, it essentially starts to steam in the released moisture rather than roast. Poultry skin can turn flabby and soggy and the meat will start sticking to the pan. In addition, when you’re cooking vegetables and meat together in a jam-packed pan, veggies will become soft. They won’t develop crispy roast edges, a savory brown outer appearance, or have notes of a smokey flavor. Slow roasting meat retains enough moisture for flavor while also releasing excess fat. As it melts, the fat will drip down imparting flavor to the vegetables while still allowing plenty of air circulation between the meat and veg to allow browning and crisping. The juices also make for delicious gravy stock. One more reason you need a roasting rack is that a whole turkey or roast is very difficult (and dangerous) to reposition and turn while piping hot. When using a roasting rack you won’t need to do any moving or turning— thus saving you the headache and possible burns.

How To Choose a Roasting Rack

Size

To truly roast your meat (rather than steaming or stewing it) a roasting rack should keep the meat elevated about two or three inches for sufficient air circulation. The rack should fit perfectly inside or across the pan. Racks that are smaller than your pan can be used, as long as they fit the meat and keep it a couple of inches off the bottom.

Shape

Roasting pans are generally flat, concave, or V-shaped. Flat racks usually have narrow bars or even come in a grid-type construction. Although flat racks are good for meat, they can also be used for cooking fish and smoking, and as a cooling rack for cookies. Basket or cradle roasting racks are u-shaped, cradling the meat inside. They are great for rolled roasts and whole birds but not ideal for poultry exceeding five pounds. V-shaped racks securely cradle food and are available in adjustable or non-adjustable varieties. Adjustable varieties can be expanded to fit bigger roasts or contracted for smaller birds or cuts.

Handles

Make sure the roasting rack has handles for you to hold. This makes it easy and safe to lift the rack with the meat out of the pan while it is hot. Without handles, lifting the rack and heavy roast out to get to the vegetables or gravy can be hazardous. Use oven mitts or dish towels when touching the handles since they are not heatproof.

Construction material

Roasting racks are generally made of stainless steel or aluminum. Both materials are sturdy and durable, yet not overly heavy to handle. Not all racks are non-stick so you may find it helpful to give it a coat of cooking spray before placing your roast on top.

Top Picks

Best Overall: Hic Kitchen Roasting Rack
Most Compact: Gourmex Roasting Rack
Most Versatile: Mydracas Roasting Rack
Most Racks Per Set: P&P Chef Roasting Rack

Reviews

Best Overall

Hic Kitchen Roasting Rack

Pros	Cons
Offers good elevation Rust-resistant construction Ensures even browning Great price point	Not dishwasher friendly

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Most Compact

Gourmex Roasting Rack

Pros	Cons
PTFE free non-stick coating Dishwasher safe for easy cleaning Can be used in oval and rectangular pans	No space underneath the rack

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Most Versatile

Mydracas Roasting Rack

Pros	Cons
Specialty design for ribs Corrosion-resistant 304 stainless steel Space-saving design	Not suitable for poultry

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Most Racks Per Set

P&P Chef Roasting Rack

Pros	Cons
Purchase includes two racks Versatile kitchen use Dishwasher friendly	Not suitable for large roasts

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FAQs

Can I place my meat on top of the vegetables instead of using a roasting rack?

While placing the meat on top of veggies may keep it off the bottom of the pan, it still does not allow for sufficient air circulation. Although you can cook your dish like this, the meat and vegetables will still end up steaming instead of fully roasting and may not cook evenly.

When cooking half hams, should the cut side be placed up or down on the rack?

You should always place half hams face down when cooking— this ensures the most crispy skin!

How do you get turkey skin crispy when roasting?

The skin needs to be as dry as possible before going in the oven. Pat the turkey completely dry with a paper towel before roasting. Once fully dry, pat it with oil to enhance browning and crispiness. Make sure there is enough air circulation around the entire bird. Never cover it up as this will cause steam which will have the opposite effect.