Abstract: Some embodiments of a cooking device may be configured to support a food product (e.g., a poultry item) in an elevated position above a cooking surface (e.g., the bottom of a roasting pan) such that a breast portion of the poultry item faces substantially downward. In such embodiments, the poultry item may be roasted while the juices serve to moisten the breast portion of the poultry item. Also in such embodiments, the poultry item may be elevated above the cooking surface while being supported by the cooking device from the inside, which can reduce the likelihood of localized burns on the contacted skin of the poultry item.