Turkey Pan: Size Matters

Choosing the right size pan for your turkey is essential for a well-cooked, mouthwatering meal. The size of the pan depends on the weight of the turkey and the number of guests you are serving. For a family of four, a turkey size of up to 10 pounds will be enough, while a family of ten would require a turkey between 10 and 15 pounds. The pan size should be at least 14 by 10 by 2 inches for a 12-pound turkey and 15 by 12 by 3 inches for a turkey up to 16 pounds. A large (18-inch) roasting pan can fit turkeys up to 20 pounds. It's important to have the correct depth for optimal cooking—around 3 inches is ideal. Shallow pans can cause spillages, while deep pans can steam rather than roast the turkey.

Roasting pan size depends on turkey weight

The size of your roasting pan will depend on the weight of your turkey, as well as the number of guests you are serving and whether you want leftovers.

For a family of four, a turkey size of up to 10 pounds will be enough if unstuffed. A three-pound turkey breast will yield moderate leftovers, while a five-pound breast will give you more. For a family of 10 people, choose a turkey size of between 10 and 15 pounds. If you're serving up to 20 people, you'll need a turkey of 25 pounds.

Now that you know what amount of turkey you need, you can choose the right pan size. The pan size will depend on the turkey size. If you're cooking a 12-pound turkey, you'll need a pan measuring at least 14 by 10 by 2 inches. For a turkey up to 16 pounds, you'll need a pan measuring 15 by 12 by 3 inches. A 20-pound turkey will fit in a pan measuring 16 by 13 by 3 inches, and a 16 by 13-inch roaster can fit a 25-pound turkey.

It's important to get the right size pan because it will affect the quality of your meat. If you choose a pan that's too big, the juices will burn. If you choose a pan that's too small, airflow will be restricted and the turkey won't cook properly.

Most cooks agree that three inches is the ideal depth for a roasting pan. If your pan is too shallow, braising will be difficult and messy. If it's too deep, your ingredients will steam rather than roast.

If you don't want to keep a variety of roasting pans on hand, a medium-sized pan (16 inches) works best for most needs. If there is excess room around the meat, cover the bottom of the pan with chopped vegetables to prevent the juices from burning. Then serve those veggies as a side dish.

When choosing a roasting pan, there are several other factors to consider besides size and depth. These include the material, weight, shape, handles, and whether it comes with a rack.

The two best materials for a roasting pan are stainless steel or copper. Stainless steel has good heat distribution and tends to maintain the original flavor of food. Copper cools faster once you pull it out of the oven, but it can be more expensive and may react with acidic food. Cast iron is another good option as it's durable and has non-stick properties, but it's heavy and may take longer to heat up. Stay away from aluminum as it can react with acidic ingredients.

The weight of the pan will be influenced by the material. You want a pan that can hold the weight of the turkey without bending, but also one that's not too heavy to lift. Aluminum and steel offer optimal weights.

Roasting pans come in either oval or rectangular shapes. Rounded shapes make it easy for whisking but don't have much room, while rectangular pans have more space. If you're undecided, you can choose a pan with a rectangular shape but rounded corners.

Some roasting pans come with a rack, which keeps the meat lifted off the bottom of the pan so that debris can fall and be used for gravy. A rack also ensures even roasting and that the bird fits well in the pan. However, a rack is not necessary, and you can always purchase one separately if your pan doesn't come with one.

When it comes to handles, some pans have permanently extended handles, which make it easier to grab the pan from the oven but also take up more space. Pans with foldable handles save space but can be difficult to grab when pulling the pan out of the oven.

Lastly, consider whether you want a covered or open pan. Covered pans produce crispy skin and juicy meat, while open pans result in crisp skin but require precision to prevent the bird from drying out.

Oven size matters too

Ovens typically have standard widths, but their internal capacity, or the amount of food they can contain, might vary considerably. Therefore, ranges can appear huge from the outside, but they have a small inside.

If you're cooking a 12-pound turkey, you'll need a turkey pan size measuring at least 14 by 10 by 2 inches. For turkey sizes up to 16 pounds, you'll need a pan size measuring 15 by 12 by 3 inches. A turkey weighing 20 pounds will fit in a pan size of 16 by 13 by 3 inches. A 16 by 13-inch roaster can fit a 25-pound turkey.

The oven in a standard 20" kitchen stove will accommodate a bird of up to 20 lbs (9 kg). A 24" oven can fit a 23-lb turkey. A 30" freestanding range will hold a turkey of about 24-26 lbs. A 30" freestanding double oven range (lower oven) will hold a turkey of about 20 lbs. A 30" wall oven (convection or conventional) will hold up to a 35-lb turkey. A 27" or 24" built-in oven will hold a turkey of approximately 22-23 lbs.

The very detailed chart here establishes the standard dimensions of such an oven as 18 X 16 X 14.5 inches (46 x 41 x 37 cm). In their downloadable Thanksgiving pdf, for a turkey as large as 20 lbs (9 kg) Williams-Sonoma recommends a 16 X 13 X 3 inch (40 x 33 x 7.5 cm) roasting pan. This kind of pan keeps height requirements down to roughly the height of the bird plus 3" (7.5 cm) above the bird, plus the standard 2.5" (6.5 cm) below the bottom rack. With 14.5" (37 cm) worth of oven height to work with and about a half-inch space between the bird and the pan, that still leaves room for a bird 8" (20 cm) tall.

MetroKitchens suggests that for a 17-20 lb bird, you need a roasting pan that is 16 x 13 x 3 inches (about 41 x 33 x 8cm). The oven will need to be taller than the pan, because a turkey sticks out above a roasting pan, but you can reduce that considerably by spatchcocking the bird.

A standard oven will take up to a 10kg bird. The internal dimensions of a standard electric oven are 43cm (w) x 41cm (d) x 32cm (h). A Range Master oven cavity is about 46 cm (w) x 42 (d) x 43 (h). An Aga’s internal dimensions of a roasting oven are stated as 50cm (w) x 34cm (d) x 25.4cm (h).

For medium-sized turkey, you may use 24-inch oven brands. However, even a giant turkey roaster can fit in a 27-inch oven, and a 30-inch range can accommodate two cookie sheets side by side.

A three cubic foot oven should be sufficient if you typically cook for one or two people. However, if you have substantial household members or you frequently host gatherings, a range with a volume of five cubic feet or more will be an asset.

Pan depth affects cooking method

The depth of the pan you use to cook your turkey will affect the cooking method you should use. Shallow roasting pans, 2 to 2 1/2 inches deep, are recommended for cooking a whole turkey. This is because the depth and size of the pan can reduce heat circulation to all areas of the bird. Taller pans can block airflow around the thighs, leading to pale and undercooked meat. Shallow pans allow for better airflow and more even cooking.

If you are using a medium-depth pan, you may need to add vegetables to the bottom to avoid excess space and the browning of juices.

If you are using a very shallow pan, such as a baking sheet, you will need to be extra careful when removing the turkey from the oven, as it will be harder to manoeuvre a heavy bird and sloshing pan drippings without handles.

Pan material affects cooking and maintenance

The material of your turkey pan is an important consideration when it comes to cooking and maintenance. Different materials have different heat conductivity levels, affecting how quickly and evenly your turkey cooks. Some materials are also easier to maintain than others, which can impact the longevity of your pan. Here are some common pan materials and how they affect cooking and maintenance:

Stainless Steel

Stainless steel is a durable and attractive option for turkey pans. It is created by adding chromium and nickel to steel, making it highly anti-corrosive. Stainless steel is a poor heat conductor on its own, but it can be bonded with highly conductive metals like copper or aluminium to improve its heat distribution. This type of stainless steel "clad" cookware is considered versatile and practical by many. It is also dishwasher, oven, and broiler safe. One downside of stainless steel is that it may not be the best option for cooking acidic foods, as it can react with the acid and affect the taste.

Copper

Copper is an excellent heat conductor, making it a favourite among professional chefs. It heats up quickly and evenly and cools down rapidly when removed from heat, giving you maximum control over the cooking process. However, copper is reactive and can add a metallic taste to your food, so it must be lined with a non-reactive metal like tin or stainless steel. Copper pans can be expensive and require hand washing, but they add beauty to your kitchen and maintain their value.

Aluminium

Aluminium is the second-best heat conductor after copper. It is inexpensive and lightweight, making it a practical choice for larger turkey pans. However, natural aluminium reacts with acidic foods, so it is often lined with a non-stick coating or clad with stainless steel to prevent this issue. Anodized aluminium is another option, which hardens the surface and improves heat transfer. While aluminium is generally dishwasher and oven safe, specific care requirements may vary by brand.

Cast Iron

Cast iron is a poor heat conductor, so it takes longer to heat up and cool down. However, this makes it a preferred material for dutch ovens, fry pans, griddles, and grill pans because of its self-regulating nature. Cast iron is durable and resistant to warping, denting, and chipping. It is available in its natural state or enamel-coated, with both options requiring proper seasoning to protect against rust and create a non-stick surface. Enamel-coated cast iron is easier to maintain, but natural cast iron costs less and has rustic, iconic good looks. Keep in mind that cast iron is heavy, so you'll need to be comfortable with the weight.

Carbon Steel

Carbon steel is another option for turkey pans, although it is less commonly used. It is a durable and relatively inexpensive material but requires proper seasoning to prevent rust. Carbon steel pans can achieve high temperatures and hold heat well, making them ideal for certain high-heat cooking techniques. However, they are a bit slow to heat up and can react with very acidic foods. Carbon steel pans are also heavy and require proper storage to prevent rust.

Non-Stick

Non-stick cookware is a popular choice for those who value convenience and price over quality and maintenance. These pans are inexpensive, easy to clean, and suitable for most dishes. However, they have a shorter lifespan and may release chemicals called Per- and Polyfluoroalkyl Substances (PFAS) when the non-stick coating degrades. If you're concerned about this, you may opt for other materials like cast iron, carbon steel, or ceramic.

Handles and racks are important features

Handles

Handles are crucial for a secure grip when pulling a hot, heavy pan out of the oven. Look for rigid, upright handles that are firmly attached to the pan, such as those that are riveted into the sides. These types of handles provide a better grip, especially when using bulky oven mitts or potholders. Avoid thin, folding handles that are welded into the sides, as they can be difficult to grab and may not feel sturdy when carrying a pan filled with hot liquids. Additionally, consider the length of the handles. Permanently long handles provide more room for your hands and are easier to manoeuvre, but they also take up more space in the oven. Some pans have handles that can be extended or reduced in length to fit your oven better, but these may present a challenge when removing the pan.

Racks

Racks are not a necessity, but they offer several benefits. Firstly, they lift the meat off the bottom of the pan, allowing room for debris and drippings to fall and be collected, which can be used to make gravy. Secondly, a rack ensures that the bird fits well within the pan and doesn't touch the bottom, improving airflow and promoting even cooking. Flat racks are preferable as they offer more surface area to accommodate larger roasts, while V-shaped racks are more limiting in size and shape. When choosing a rack, avoid those with non-stick coatings, as they tend to start flaking over time and may leave black flecks in your pan juices.

Frequently asked questions