Roasting Pan For Turkey: Picking The Perfect One

Choosing the right roasting pan for your turkey is essential for a successful roast dinner. There are several factors to consider when making your choice. Firstly, you need to ensure your pan is the right size for your bird. A small (14-inch) roasting pan is suitable for turkeys up to 12 pounds, a medium (16-inch) pan for turkeys up to 16 pounds, and a large (18-inch) pan for turkeys up to 20 pounds. It's also important to consider the thickness of the pan walls and the height of the handles, especially if they are permanently extended. You want to choose the smallest roasting pan that fits your needs—too big and the juices can burn; too small and constricted airflow won't allow for even cooking.

The material of your roasting pan is also key. The two best options are stainless steel or copper. Enameled cast-iron pans are beautiful but very heavy, while aluminium pans can react with acidic ingredients. If you're looking for something more affordable, carbon steel is a good option, but it must be seasoned and dried thoroughly to prevent rusting.

Other features to consider include the handles—angled, upward-facing handles will make the pan easier to manoeuvre—and a bent lip, which will help you pour off pan juices without making a mess. Finally, if you plan to use your roasting pan on the stovetop, make sure it has a flat bottom.

Choose the right material

When it comes to choosing the right material for your roasting pan, the two best options are stainless steel or copper. Stainless steel pans are durable, nonreactive to acidic foods, and easy to clean. They are also good heat conductors, ensuring even cooking. Copper pans offer similar benefits and are incredibly sturdy. However, they can be quite heavy, especially when paired with a large turkey.

It is best to avoid aluminium roasting pans as the metal can react with acidic ingredients such as lemon juice, potentially giving your food a metallic taste. While anodized aluminium pans are a common option, their darker colour can affect how your food cooks. Enameled cast-iron roasting pans are beautiful, but they are heavy and can be difficult to manoeuvre, especially when paired with a large turkey.

Consider the handles

Handles are an important feature to consider when choosing a roasting pan. You'll want to make sure the handles are large and easy to grip, especially when the pan is hot and/or filled with a heavy load. The type of handle you choose depends on your personal preference. Some handles are permanently extended, making them easier to grab from the oven but taking up more space and reducing the overall cooking size of the pan. On the other hand, pans with handles that fold down when not in use can be difficult to grab when pulling the pan out of the oven. Therefore, it is important to consider the balance between handle size and cooking space when making your decision. Additionally, upright handles that are riveted into the sides of the pan provide a secure grip and are less likely to wobble or break.

Pick the right size

Choosing the right size of roasting pan is crucial for a well-cooked turkey. The size of the pan will determine how much airflow the turkey gets during cooking, with too-small pans restricting airflow and leading to uneven cooking. Conversely, a pan that is too large will cause the juices to burn.

The size of the roasting pan you need will depend on the weight of your turkey. A small (14-inch) roasting pan is suitable for turkeys up to 12 pounds, while a medium (16-inch) pan can accommodate birds up to 16 pounds. For larger turkeys of up to 20 pounds, opt for a large (18-inch) roasting pan.

If you don't want to buy multiple roasting pans, a medium-sized pan is the most versatile option and can be used for most of your roasting needs. If your pan is too big, you can always add chopped vegetables to the bottom of the pan to prevent the juices from burning.

Check the depth

When choosing a roasting pan for your turkey, depth is an important factor to consider. If the pan is too shallow, braising can be a messy affair, with juices spilling over the sides. Conversely, if the pan is too deep, your ingredients will steam instead of roasting.

Most cooks agree that 3 inches is the ideal depth for a roasting pan. This depth allows for optimal heat circulation, ensuring that your turkey cooks evenly. It also provides enough space for the juices to collect without burning.

When considering the depth of your roasting pan, keep in mind the size of your oven. If you have a small oven, a deeper pan may not fit properly. Additionally, make sure to choose a pan with handles that are easy to grip and manoeuvre, especially when the pan is hot and heavy.

Some roasting pans come with racks that lift the turkey off the bottom of the pan, allowing for even cooking and better heat circulation. If your pan does not have a rack, you can place your turkey on a bed of vegetables, such as carrots, celery, and onions, to achieve the same effect.

Assess the base

When choosing a roasting pan for a turkey, it's important to consider the base of the pan. The base should be made of a material that is durable, conducts heat well, and is easy to clean. Here are some things to keep in mind:

Material: The base of the roasting pan should be made of a material that is durable and conducts heat evenly. Stainless steel, tri-ply, and carbon steel are good options. Stainless steel is durable and easy to clean, but may discolour over time. Tri-ply, which is aluminium sandwiched between layers of stainless steel, is an excellent heat conductor and easy to clean. Carbon steel can develop a non-stick patina over time with regular use, but it must be seasoned and dried thoroughly to prevent rust.

Avoid aluminium roasting pans as the metal can react with acidic ingredients, imparting a metallic taste to your food. Enameled cast iron pans are beautiful, but they can be incredibly heavy, making it difficult to manoeuvre a large turkey.

Size: The size of the roasting pan should accommodate your turkey with some room for airflow. A small (14-inch) roasting pan is suitable for birds up to 12 pounds, a medium (16-inch) pan is ideal for birds up to 16 pounds, and a large (18-inch) pan can fit turkeys up to 20 pounds. If you don't want to keep multiple roasting pans, a medium-sized pan is a good option.

Height: The ideal height for a roasting pan is around 3 inches. If the pan is too deep, your ingredients will steam instead of roast. A pan that is too shallow can make braising messy and increase the risk of spills when removing it from the oven.

Flat bottom: If you plan to use the roasting pan on the stovetop, ensure it has a flat bottom. Some pans have a hump or raised centre, which can make it difficult to stir and scrape fond when making gravy or sauces. A flat bottom allows for even heating and makes it easier to whisk gravy or sear meat.

Now that you know what to look for in the base of a roasting pan, you can choose one that best suits your needs and ensures your turkey turns out perfectly!

Frequently asked questions