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Roasting Pan For Thanksgiving Turkey

I'd love some recommendations on a moderately priced roasting pan that will hold up to a 25 pound turkey. I have bought the aluminum pans in the past for Thanksgiving, but feel I should pay up and invest in a proper pan.

I am willing to spend up to $75. I don't need anything fancy, just something of decent quality!

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  1. If you can gain access to a Costco Wholesale store in your area, The local stores here in New Jersey have been selling them for under $50.00. They are made of a good gauge anodized aluminum with strong handles and removable rack.......also non-stick coated if I am not mistaken. The pan also doubles as a Lasagna Pan as well.

    If you cannot gain access though family, friends or other connections.....you can purchase online @ Costco.com with a surcharge if you are not a member.


    1. Depending on how you'll be making the gravy and whether or not you roast often, it might be worthwhile to invest in a heavier duty pan without a non-stick coating such as
      http://www.chefsresource.com/cacostro... for 110 after rebate
      I prefer it as it doesn't warp over the stove when I'm deglazing and I don't have to worry about the non-stick coating deteriorating with time and high temperatures. Alternatively many people get by with the standard speckled enamel roasting pans or even a half-sheet pan with a flat rack in it.

      1. OK, two issues.

        First, you should get as heavy a roasting pan as you can afford -- anodized aluminum and stainless steel are what you should be looking at. Especially for a turkey, you do NOT want something flimsy.

        Pretty sure I would NOT do teflon due to high temps. Deglazing while the pan is hot with wine or stock for pan sauce will remove most if not all of the baked on crud anyway. A good roasting pan is not cheap, but you can save some coin by trolling HomeGoods and TJ Maxx.

        Second, Turkey Day is coming up really fast. Unless you see EXACTLY what you want for the price you are willing to pay, consider a cheapo disposable aluminum tray. They work just fine in a pinch, the main issue being that they are flimsy -- supporting on a sturdy baking dish will get the turkey in and out safely.

        2 Replies
        1. re: MikeB3542

          I am a firm believer in heavy pots and pans, but for a roasting pan, be really careful of the weight. A heavy pan, once you put a 20 lb turkey in it, is a daunting thing to lift in and out of an oven. I can't/won't attempt it with some of the heavy pans out there because lifting it is hard, and wobbling it can result in a disastrous burn or spill. My suggestion is to skip the usual requirements that I myself use when selecting pots and pans, and go for lightweight materials. Note that I said lightweight, and not skimpy, which is also dangerous. Under no circumstances would I waste my money and risk burns due to spillage by using disposable foil pans. You are better off spending under $20 and getting a cheap pan. It will be less painful than the burn or dropped turkey because the pan wobbled or warped.

          Aluminum or anodized aluminum roasting pans have a lot of strength without the weight, and you can put them directly on a burner to make pan gravy if that is how you want to make it. That would be my recommendation.

          1. re: MikeB3542

            "A good roasting pan is not cheap, but you can save some coin by trolling HomeGoods and TJ Maxx."

            Mike, that is an excellent idea. I know this thread is almost 2 full years old, but my boyfriend and I would like to invest in a roasting pan. (Imagine our surprise we found out that doing it for less than $40 was going to near impossible.) I'm thinking that maybe I can con him into looking on Sunday while we're running other errands! :)

          2. From a restaurant supply place, you can get a roasting pan for way, way less than $75. Here's a supplier I've ordered from:


            I prefer a V-rack. Keeps the bird above the draining grease and allows a little better heat circulation.

            1. Agree with the recommendations for aluminum or stainless steel, no teflon. Stay away from dark roasting pans, those will burn the roasting juices at the start of the roasting period, for at least the first hour until enough meat juices accumulate. A bargain roaster is no bargain.

              1. I found a very nice william sonoma mauviel heavy aluminum roasting pan on ebay for about $50. works great for roasting anything from meat to turkey to chicken to veggies.

                1. Good suggestions here, but here's some of my own.

                  #1 DO NOT GET A NON-STICK PAN! It's a waste of money and of all things you want a nice hearty surface where you can scrape up all the good bits and make a gravy.

                  #2 Anodized aluminum is OK, but for a roasting pan, stainless is far superior. Besides, anodized scratches and in the event you can stick these things in your dishwasher, anodized is NOT dishwasher safe.

                  #3 Weight should not be an issue. No one should be roasting one of those poor, engineered 25 lb birds. If you need more turkey, get 2, 12-14 lb birds.

                  #4 The pan I have and the pan recommended by the folks at America's Test Kitchen/Cooks Illustrated is the Calphalon tri-ply stainless. It's $100. I would strongly suggest spending an extra $25 and getting it. You'll never have to buy another one again.

                  3 Replies
                  1. re: HaagenDazs

                    HaagenDazs, you might be one of those strong ones who doesn't think a 14 lb turkey, with stuffing, is heavy, but you need to remind yourself that many cooks out here are smallish women. And some of us are well into middle age or later. Nope, even a 14 lb. turkey in an All Clad stainless pan is HEAVY for a weakling like me. And I am not going to cook two 14 lb. birds when a perfectly good 20 pounder (yes, engineered) is what the family wants. BTW, they prefer the engineered variety, having turned up their noses at my "gamey tasting" heritage bird a few years ago. Go figure. Still, count your blessings if weight is not an issue. Enjoy it while it lasts.

                    I have three pans that I use. One is good old fashioned Graniteware. This is a thin aluminum speckled pan that is rectangular, and has ridges built right into the bottom so that you don't have to use a separate rack. This is my old reliable for the twenty pound turkey I have to make on occasion. It's four inch sides also make it a great pan to cook veggies in, if you choose to add them later. I've never put it on a burner, but I imagine it can go on a burner because they make coffee pots out of the same materials. You can find Graniteware at WalMart, some discount stores, and hardware stores. It is very inexpensive, and it resembles the camping cookware you find at sporting goods stores in appearance -- light and speckled.

                    My second pan is a much more expensive Bourgeat stainless steel pan. It cost nearly $150 without a rack, and it is a beauty,. Still, it does not have the heft of those currently found on display at WS from All Clad, so I can manage a medium size bird in this, or a flock of cornish hens, perfectly. If I have taken my vitamins on Thanksgiving morning, and feel up to it, I might feel strong enough to try a heavy bird in this one. I usually regain my senses, however, and reach for the Graniteware if I am cooking a large bird.

                    I also have an anodized aluminum pan that is medium sized and that I recently purchased from a warehouse club. It is lighter than the Bourgeat, but is heavier than the Graniteware. It is also just a tad smaller, so it is much more useful for a smaller bird. I think for the weight and cost, this is probably what the OP is looking for, in whatever the right size might be for their needs. It, like the stainless steel, can go stovetop for gravy. I am probably going to use this one on Thanksgiving because I will be cooking a medium sized bird this year.

                    1. re: RGC1982

                      Hey - I'm no body builder myself but I do believe that a purchase such as this should not be decided because one or 2 times a year you might cook something that's "heavy" and unwieldy. If you're cooking for a crowd there is certain to be someone that can help.

                      In the meantime, it looks like our thread starter got a nice roasting pan! Enjoy your Thanksgiving and remember that heritage birds taste natural!

                      1. re: HaagenDazs

                        I loved the heritage bird, but the in-laws had been brought up on the frozen, supermarket variety, and really preferred the blander taste of that kind of bird. They actually told me that they thought the heritage bird had only "dark meat" because the breast meat was not as white as, say, a Tyson bird. Like I said, go figure. Sometimes you have to give the people what they want. Besides, at $3+ per pound, it was really not appreciated anyway.

                        I would say that most people might have someone around to lift a heavy pan filled with a bird and pan drippings, but I never did. Everyone was either old or inept, in which case the bird lifting always went to me for safety. So, I stand by my recommendations -- at least for weaklings :)

                        It does look like a nice pan for the OP. Have a great holiday.

                  2. Thanks everyone for your input.

                    Unfortunately, I cannot do two smaller birds. But, I bought a bird from a local farm, so it's fresh. I think it will be around 20 pounds.

                    I ended upi buying this pan:


                    1 Reply
                    1. re: chowkari

                      I have the calphalon contemporary roasting pan. It is nice tr-ply and sturdy but still lighter than AC. I think only one drawback (Same to AC) is it is not working on the induction burner if you want use it directly on the stove top to make a gravy in the pan. But if your stove top is gas, no problem.