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Oct 29, 2008 09:55 AM

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 can purchase online @ 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 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.