How to Choose a Roasting Pan for Turkey and Holiday Roasts

A roasting pan might sit in the cupboard for most of the year, but it becomes the most important pan in the kitchen at Thanksgiving and Christmas. The right one holds a turkey or large roast safely, browns it evenly and leaves behind drippings for gravy. Here’s how to choose a roasting pan that will last for many holidays.

Why use a roasting pan?

A roasting pan is a large, sturdy pan with low to medium sides, usually paired with a rack. It does three jobs at once:

• Holds heavy food securely so you can lift a big bird in and out of the oven.
• Lets hot air circulate around the meat when used with a rack, for more even browning.
• Catches drippings that become the base for gravy and pan sauces.

What to look for

Size

Measure your oven before you buy. The pan should fit with room for air to circulate around it. Choose a pan large enough to hold your biggest roast with a couple of inches of space around it, but not so large that the drippings spread thin and burn. Many full-size roasting pans measure around 16 by 13 inches, a common size for holiday turkeys, while smaller pans handle chickens, pork loins and beef roasts.

Sides

Sides of about 2 to 3 inches hold drippings without blocking heat from the lower part of the roast. Very deep sides steam the bottom of the meat instead of browning it.

Material

• Stainless steel (often with an aluminum core): durable, doesn’t react with acidic ingredients, and can go on the stovetop for making gravy. A popular all-round choice.
• Enameled steel or cast iron: good heat retention and easy to clean; cast iron versions are very heavy once loaded.
• Hard-anodized or non-stick aluminum: lighter and easy to clean, but drippings may not brown as deeply, and coatings need gentle utensils.
• Disposable foil pans: cheap and convenient, but flimsy. If you use one, set it on a sheet pan for support.

Handles

Look for large, upright handles you can grip securely with oven mitts on. Small or folding handles are harder to hold when the pan is heavy and hot.

A rack

A V-shaped rack cradles a turkey and lifts it off the bottom of the pan. A flat rack works well for roasts and can double as a cooling rack. Make sure the rack fits the pan snugly.

Stovetop-safe base

If you want to make gravy right in the pan, choose one that’s rated for the stovetop. Many stainless steel pans are; most non-stick and disposable pans are not. Our guide to oven-safe cookware explains how to check ratings.

Alternatives if you don’t own a roasting pan

• A rimmed baking sheet with a wire rack: great for chickens, spatchcocked turkeys and roasts.
• A large cast iron skillet: works for chickens and smaller roasts.
• A Dutch oven: good for pot roasts and smaller birds. See our Dutch oven guide.
• A heavy casserole dish: fine for smaller cuts, though the high sides limit browning.

Roasting tips for the holidays

1. Thaw completely. A frozen turkey needs several days to thaw in the refrigerator, so plan ahead.
2. Pat the skin dry before seasoning for better browning.
3. Use a rack so the bottom doesn’t stew in its juices.
4. Add aromatics to the pan, such as onion, carrot and celery, to flavor the drippings.
5. Check the temperature with a meat thermometer. USDA guidance is that poultry is safe once it reaches 165°F, measured in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
6. Rest the meat before carving so the juices settle.
7. Make gravy from the drippings while the turkey rests.

For a deeper look at the science of roasting and browning, The Food Lab: Better Home Cooking Through Science is a well-known cookbook that explains why cooking techniques work.

Stay safe when lifting

A loaded roasting pan is heavy and hot, and spilled drippings can burn. Pull the oven rack out partway before lifting, use both hands and wear oven mitts that cover your wrists. The polka dot heat-resistant oven mitts have a slip-resistant design and come in four colorways, which makes them an easy addition to a host’s kitchen.

Caring for a roasting pan

• Soak to loosen baked-on drippings, then scrub with a non-scratch pad.
• Simmer water and baking soda in the pan for stubborn residue.
• Use a stainless steel cleanser on stainless pans only.
• Dry completely before storing.

Our guide on how to clean pots and pans covers each material. For more holiday kitchen planning, see choosing cookware and bakeware for holiday cooking.

FAQ

Do I really need a rack?

It’s not essential, but a rack lifts the meat for more even browning. A bed of thick-sliced vegetables works in a pinch.

Can I use a roasting pan on the stovetop?

Only if it’s rated for stovetop use. Many stainless steel pans are; disposable foil and many non-stick pans are not.

What size roasting pan do I need?

Measure your oven, then choose a pan that holds your largest roast with a couple of inches to spare on each side.

Is a disposable foil pan okay?

Yes, if you support it with a sturdy baking sheet underneath.

Top image: “A turkey just out of the oven for Thanksgiving Dinner” by Famartin (resized and cropped), CC BY-SA 4.0, via Wikimedia Commons.

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