hmm...first turkey, I guess a roasting pan would be helpful

[fldhkybnva]

Well, I am planning my first big turkey dinner to serve on New Year's Eve and I figured it'd be best to start planning ASAP - grocery list, timeline, etc. I just realized that I do not own a roasting pan but of course have seen the piles of aluminum which grace the shelves every holidays. Is it OK to just grab one of these disposable pans? Any tips for using it? Do I need a rack as well?

[fldhkybnva]

Wow! THANK YOU!!! No offense to the generation of women in my family who have much more experience than me, but that was quite possibly the best turkey I have ever had. It was succulent and moist, the white and dark meat were both perfect. Thank you for helping me with my first dinner, it was quite the success. I have now joined the low and slow crusade.

[foodieX2]

Now THIS is where we need a like button!!

Woohoo. it just gets easier from here. Congrats!

Now get back to your guests! LOL

[fourunder]

Nice job and great to hear your success....
Two questions.....

* At what temperature did you roast the turkey

* How long did you rest, or hold the turkey before slicing.

[fldhkybnva]

I roasted at 450F for 20 minutes then at 250F for 5 hours and rested for 2 hours. It was very warm when I carved and insanely moist.

[Bacardi1]

So glad it was a great success!! Kudos to you & your first roast turkey! :)

[fldhkybnva]

Thanks so much! Now...I need to make a plan for all of these leftovers. That is, if there are many more at the end of the day since I can't keep to stop picking at them.

[sunshine842]

1) turkey pot pie
2) turkey a la king (a surprise hit at my house - hadn't made it in years and years, and it was devoured)
3) freeze it for later
4) soup -- don't forget the bones -- just simmer the bones with vegetables to make a good stock -- there will be plenty of meat on the bones to pick and add to the soup.
5) turkey sandwiches with salt and butter on soft white bread -- one of the few times I ever willingly eat Wonder-type bread.

[law_doc89]

Congratulations. The key is the searing up front and the resting at the end. You can also freeze the turkey meat, so don't feel compelled to eat so much that you become sick of it.

Next year try a smaller turkey (10 - 12) and cooking for shorter time at higher heat. The skin will separate from the meat and become a crisp dish all its own, You will have fewer leftovers, too.

[fldhkybnva]

Oh well, I actually love turkey so the idea was to have plenty of leftovers to freeze.

[fldhkybnva]

Yes, King's rolls have been acquired for sandwiches and I think tonight we might do nachos and then whip up some turkey soup and freeze the rest for later.

[sunshine842]

that's the one really nice thing about turkey -- there's so much you can do with it, and it all freezes well if you want to extend it (or just get tired of turkey after a few days!)

Ham's the same way, incidentally -- hambone soup, added to beans, casseroles, hash, freeze it, etc., etc., etc.

[KailuaGirl]

Congratulations on your first turkey dinner! I wish turkeys were available year around!

Make Eggs Benedict using some of the breast meat and Canadian bacon. That's what we're doing right now. Hau'oli Makahiki Hou and Happy Year of the Water Snake!

[Bacardi1]

Yes - "Turkey a la King" is one of the first things made with turkey leftovers here. It's one of my husband's favorites. I serve it over those Pepperidge Farm frozen puff pastry "patty shells" you can get at pretty much any supermarket. Just a plain white sauce (sometimes I add in a little cheese) with bite-size turkey pieces & some frozen mixed vegetables. Sometimes I sub in my dear mother's favorite - canned "Veg-Al", which is actually quite good for a canned vegetable product.

Two other favorites are cold sliced turkey sandwiches with sliced Swiss cheese, mayo, salt, & pepper on white bread; and hot open-faced turkey sandwiches - I put turkey slices in a large skillet with a jar of turkey gravy (or you could use your own) & heat; then I put slices of Swiss cheese or a sprinkle of blue cheese over the turkey & cover until the cheese melts. Serve over a couple of slices of toast.

[fldhkybnva]

Ok, all looks well so far. It's been 5 hours including 20 minutes at 450. The breast and thigh seem to be at the correct temperature and the juices are running clear. Dinner is in 2-2.5 hours so I turned the oven to 175, can I just keep it in there until I need to use the oven for sides?

[fourunder]

If you have reached your target temperature...then drop down to 140*. If you cannot go lower than 170*, then you can crack the oven door open. ......or you can simply leave it inside the oven with the thermostat of. the bird will stay hot/warm. You can monitor with the digital probe. when you need to do your sides, remove the bird and tent with foil. When you sides are finished.. you can crisp the skin with a high heat blast for 10 minutes. You will not cook the bird any further and a second resting is not necessary.

If crisp skin is not a priority for you...or presenting at the table is not needed, then you can slice the turkey while your sides are being finished when you remove the turkey from the oven

You also have the option of the high heat blast before you place your sides into the oven....rest or not, then slice....depending on how long you need to finish your sides.

[kaleokahu]

Yep, just bear in mind it's going to cook just a little bit more.

Next time subtract the time between now and when your sides must go in the oven. When the bird comes out, tent it thoroughly with foil until you're ready to carve.

Did you have fun?

[fldhkybnva]

Absolutely, it's actually been a join. Now time to whip up sides and throw in the oven. Most are already prepared so just need to bring to room temperature and reheat

[fldhkybnva]

Just a quick check...is this the thickest part of the thigh?

[sunshine842]

Yep -- just make sure it's not lying next to or touching a bone.

[fldhkybnva]

645am-wide awake and ready to continue this adventure. Thank you for all of the wonderful advice. Hopefully I will report back with news of a delicious dinner. If not, I won't beat myself up, practice makes perfect and every cooking experience is a learning opportunity.

[sunshine842]

you'll be fine -- you've already shown that you're interested in, and dedicated to, a good meal...and it will show.

[law_doc89]

You see that many of us have worked out different techniques that we favor. The way you will get there is by cooking, so no matter what, there is no failure, only learning. Enjoy the adventure.

[fldhkybnva]

OK, would ideally like dinner ready to serve up at 530pm. Is 1230pm probably a good time to put the turkey in the oven? I just fear it will finish on the shorter end of the cooking spectrum at 3-330pm and then have to sit too long or is that probably a good amount of time given first timer issues?

[law_doc89]

Start as early as you can. Turkeys do well sitting around so juices can redistribute.

And 28 to 18, go skins!

[fourunder]

Just like beef or pork, turkey need to be rested as well. I like to roast at 275 for birds 14 pounds and under. a large bird like yours at 18 pounds, I prefer a longer and slower roasting using 225* for more consistent cooking and ensuring the meat does not dry out...as it can do so with a higher temperature. It's simple reasoning that a thicker breast will take more time cook near the ribcage, so you do not want to rush it with a higher temperature and drying the outer layer before the center gets cooked.

Get your roast into the oven sooner at 11-11:30 and expect a minimum 4.0-4.5 hours to hit 150*, but 5.5 hours would not be uncommon. If the roast hits sooner than expected, simply rest it @ 140* in the oven, or until you need the oven to complete your sides. Just before serving you can place the roast back into the oven to crisp
the skin.

You can read here another first time experience with low and slow roasting for turkey to possibly give you inspiration to give the the method a try.....courtesy of (tacosandbeer)

http://chowhound.chow.com/topics/883472

[fldhkybnva]

Oh no, now I'm utterly confused. Anyone else recommend the low and slow method? I don't mind starting earlier but most of the advice I read suggested the high heat, then lower for the remainder of the time.

[acgold7]

Fourunder's advice is excellent, especially for a beginner. It will give you more latitude, more margin for error and less chance of drying it out. I have had great success with the low and slow method and we use a similar method in my Turkey-only restaurant. Everyone wonders how we keep our Turkey so moist and I am only too happy to tell them, knowing they won't believe me and will never try it themselves.

I've actually prepared a short video that goes over the process in detail: http://youtu.be/4xFOd6QicAU

[fourunder]

ac,

Thanks for the kind words....as always...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

fldhkybnva,

.... but most of the advice I read suggested the high heat, then lower for the remainder of the time.

I advocate the same advice....the difference being....the first 15-20 minutes at 450*, then reduced to 225* until done instead of 325
.
Rest for a minimum one hour, though two is better...then finish with a high heat blast for 10 minutes if you want crispy skin......

Everything is basically the same except for the 225 opposed to 325....and the total roasting time is increased 90-120 minutes........but where the difference ends is the lower temperature roasting will result in a far more moist turkey with evenly cooked white meat & dark meat....

[fldhkybnva]

Hmm, this is intriguing. Will of course use a thermometer, but estimated time for an 18 lb bird for planning purposes? If I carve at 5pm it should probably be finished around 4 pm. I calculated 10-15 minutes per lb since it's a free range bird so that'd be 2 3/4 to 4.5 hours so it seems that planning 3.5 to 6 hours would be ideal. So bird in the oven at 11-1130 as suggested above?

[fourunder]

I like the idea of sooner, rather than later....it's far easier to hold a fully cooked turkey, rather than rushing it....also my experience the longer the resting period, the better the results will be.....or another way of putting it is, two hours rest is better than 20 minutes. Roasting at a low temperature ensures two things....higher yield and a superior moist and evenly cooked end result.

Just to give you some peace of mind, when commercial kitchens cook turkeys, especially large ones like yours...they start the day before by having the night kitchen staff put the kitchens into the oven before they leave for the night in ovens known as cook and hold.. When the turkeys reach temperature, they shut down and hold at a temperature of 140* until need...often for over 4 hours.

Get that turkey out of the refrigerator when you wake up and into your oven between 10:30-11:00.

[fldhkybnva]

OK, that's the plan - out of the fridge at 930am, into the oven at 1030am. If it's ready early it's not big issue it seems.

[acgold7]

For what it's worth, that is almost exactly what we do. Our 30lb birds go in around 8 pm, are done cooking around 3 am or so, and hold at the legally required 165F until 8am when the staff arrives, and are still shockingly moist and juicy when they are taken apart shortly thereafter.

I wish we could hold at 140 but they won't let us.

[Bacardi1]

God how I love all this turkey-cooking advice. Good luck.

While you can certainly peruse & digest what everyone here has told you, quite frankly the only way you'll find your way to the best way to roast a turkey is going to be simply to do it.

Wading through all the "this is THE best & ONLY way to do it", is nothing but nonsense. Everyone has their own BEST way, & you're going to have to find yours all on your own.

Look online & in basic cookbooks, digest all the info, & plunge in. It may turn out perfect; it may not; but you'll have harvested a boatload of experience to use to your advantage next time.

[fldhkybnva]

Absolutely, that is part of the excitement. I guess there is always Domino's...or a heftier plate of mashed potatoes, macaroni and cheese, and stuffing.

[pine time]

Barcardi1--good advice! I read and read and read before trembling in fear before making my first T'giving turkey. All that angst for nothing: turned out just fine, without a lot of fussing.

It's now nearly 40 years later, I fuss even less, and the danged bird turns out beautifully. Hope it went well, fidhybnva!

[fldhkybnva]

Indeed it did, and everything turned out wonderful.

[law_doc89]

BTW, chestnuts or peanuts get soggy in stuffing. Walnuts, which look like little turkeys, stay crunchy.

[KailuaGirl]

I use chopped toasted pecans and water chestnuts for a little extra crunch and texture. My stuffing always gets rave reviews.

[law_doc89]

Don't skimp on pan or rack; you will have them for decades.

Also, you MUST get a turkey lifter (chains with 2 handled) that you put under turkey so you can lift it.

Most turkey recipes cause you to dry out the bird. Here is the trick:

1. Blistering hot oven for first 25 - 30 minutes (450 - 500 degrees). This is a German oven. It blisters the skin, sealing the pores so no juice can get out.

2. lower temp to 375 for remaineder.

3. Baste, baste, baste.

4. Cover with aluminum tent if looks like buring,

5. Butter.

6. Water in bottom of pan to catch drippings and stop smoke (another reason for rack)

7. When bird done, leave it alone for half an hour so juices redistribute.

8. Really check how to carve/dismember bird. I love my poultry shears.

9. Enjoy.

[foodieX2]

If the skin blistering "seals the pores so no juice can get out" why do you baste, baste, baste? I would assume if no juices can get "out" then they can't get "in" either?

[law_doc89]

To keep it from burning.

[foodieX2]

how does basting keep the turkey from burning? serious question.

[foodieX2]

maybe because every time the door opens you lower the temp of the oven?

[law_doc89]

Simple physical chemistry.

Liquid boils at 212F, combustion takes place at higher temp. So long as skin stays at low enough temperature, it cannot burn.

[foodieX2]

I must somehow defy physics. I never baste and have fabulously moist turkey with crispy, crackling skin that doesn't burn. But my turkeys seem to be done faster than many, maybe because I don't open the door?

[law_doc89]

There are several different processes at work. Crisping skin versus cooking the carcass, keeping natural juices inside versus drying. Once you have blistered the skin at high temp, you are in a very different situation.

Anyway, not physics, but physical chemistry, a good intro:

http://www.sciencedaily.com/videos/20...

Speaking of which, Go Skins! 14 to 7.

[foodieX2]

Nah, no need. I'm good. I start with a really hot oven for about 20 minutes or so, turn the temp down and leave it alone until the internal temp is right. Leaves me plenty of time to cook sides and even relax. Comes out the oven and rests while I take care of finishing touches. Thats what I love about turkey-no fussing around and perfect every time.

[law_doc89]

Well you have figured out a good balance. No one needs to know the physical chemistry of crisp poultry skin to pull it off.

And, 21to 10; go skins!

[sunshine842]

I'm right there with you. I rub mine with olive oil, salt, and pepper, and get raves every year.

[fldhkybnva]

I have referenced several other posts and timetables to estimate cooking time, but thought I'd ask here before I plan my final schedule. Obviously, the time will be determined by a thermometer but approximately how many minutes would you estimate to cook a 18 lb bird? Ideally, I'd like to have dinner served between 5 and 6pm, though if the turkey is ready early I imagine I can just serve it at room temperature with hot gravy?

[acgold7]

Depends on your method, of course, but for a medium sized bird you should plan on about 12 minutes per pound at about 325F, so allow about four hours including resting time. The bird is done when the internal temp in the thickest part of the breast meat hits 150F. At that point take the bird out of the oven and turn the oven down to whatever temp it holds at, usually somewhere between 140 and 170. While the oven adjusts the bird will go up to 160 or so. When the oven stabilizes, you can put the bird back and hold it safely virtually indefinitely.

[sunshine842]

Joy of Cooking says to roast at 325F 10-12 minutes per pound if NOT stuffed, and 12-15 minutes per pound if you're going to stuff it.

Baste every 30 minutes.

They say the stuffing must be 160F on an instant-read thermometer to be safe -- and the thickest part of the thigh should register 175-180F.

If the turkey is cooked but the stuffing is still cold, pull the stuffing out and bake it separately until it comes to temperature. (the bird should stand 20-30 minutes anyway; tent it with foil)

I've been using this for years now, and I always have a moist, juicy bird.

[fldhkybnva]

Thanks, so my 4.5 hour estimate is probably a bit on the too long side. Perhaps I should schedule 3.5 hours. This is not calculating in the rest time. I plan to roast at 450 for 30 minutes and then roast for the remainder of the time at 325 if that helps with your advice.

[sunshine842]

schedule a little extra time...if you're shaving the time too close, I guarantee it won't be done (just Murphy's law...)

I'd count on 4 hours, and if it's done a little early, resting doesn't hurt it at all.

[foodieX2]

Agree. Turkeys can rest a good long if needed. Better to have it done early than late to avoid anymore added stress.

[fldhkybnva]

It's a free range bird, does that matter at all?

[kaleokahu]

Hi:

Yes, it matters. Far less breast mass, relative to thigh and drum. More robust leg tendons.

You might consider roasting upside down for at least the first half to 2/3 of the time and then flipping to brown the breast. And there are Jacques Pepin's turkey tricks of: (a) lopping off the drum ends (so you can pull the tendons when done); and (b) slitting the drum/thigh juncture so the thigh cooks a little faster--equalizes better with cooking the breast.

On your original question, I think disposable pans work OK. The better grade ones with handles will probably do fine if you're careful. Two cheapies nested works, too. I'd hate to spend $50 on a fair-quality roaster, and then feel bad about shelling out real bucks later for a good one.

Hau'oli Makahiki Hou (HNY),
Kaleo

[fldhkybnva]

Thanks. My plan was to roast 450 for 30 minutes breast side down, turn down to 325 and flip breast side up, then continue until done. I imagine that a good estimated time is 3.5 to 4 hours?

I picked up a Graniteware roasting pan and rack this morning which has made the meal that much more nostalgic as it's identical to the pan my grandmother's has used forever.

Also, it's a good thing I just checked my oven. I have an in-oven thermometer for the meat but just realized I don't have an oven thermometer to check oven temperature. I went back to the ol' sugar trick and at 350, sugar melted like a champ, so I guess the oven is running a bit hot which I'll keep in mind.

[Violatp]

I think we're all pulling for you, you know! You'll have to come back with a play-by-play the day after. :-)

[fldhkybnva]

Yea, I am bit anxious with all of the coordination and hope to be able to sleep some tonight, but I might have to just settle for a nap tomorrow.

If the bird is done early, how long can I let it sit?

[Violatp]

Excel spreadsheets are my friend to coordinate big meals.

[fldhkybnva]

Yup, in the works.

[law_doc89]

See my post below. Do it breast up.

[kaleokahu]

Hi, fld,,,

You, know, all things considered, turkey is a marvelously forgiving bird when it comes to cooking. If turkey cooked like duck, almost no one would eat turkey. So I'm sure your plan will work. And in the age of instant-read thermometers, abject turkey failure is a rare and dubious achievement--it's almost like you have to TRY to screw it up.

If you have the time (and since you have the big covered graniteware), you might Google Pepin's steamed turkey recipe to see that covered, slow-n-low can be good.

Please remember two things: (1) It is YOUR turkey and your meal, so don't let anyone push you around or judge; and (2) It's the love of cooking for loved ones that rules, not the sweat or the outcome.

Whatever you do, have fun and make some memories.

HNY,
Kaleo

[kseiverd]

I'm a fan of recycling (thrift stores & yard sales). Those "old-fashioned" enamel/speckled oval pans are often on the shelves... not next to nothing. As long as in decent shape, would be easy enough to clean up any unknown crud. You're not gonna serve the turkey IN the roasting pan, so what does it matter what it looks like!?!

My brother uses an "unattractive" rectangular pan (with rack for lifting) that his MIL gave him when she moved in with them. Works GREAT! His SIL uses throw-aways?? Usually double thicknesses but she has NO cookie sheets to go under?? It's always a little (LOT) shakey getting bird out of oven, since it barely fits to begin with.

[porker]

You don't need a roasting pan if you follow the techniques shown on this short video
http://www.youtube.com/watch?v=hXESqk...
{;-/)

[Puffin3]

Now that there's funny. Leave it to human beings to do the dumbest things imaginable. ;(

[Puffin3]

You could borrow one from your local church that has a kitchen possibly. I'd advise to stay away from the tin foil ones..even doubled. The old fashion speckled blue ones are cheap cheap and you'll be amazed at how often they come in handy for all sorts of things in the kitchen.

[sunshine842]

Ikea has a big roasting pan with a rack -- it's heavy stainless, sturdy, and will hold up to a bigass turkey like you have.

Don't fiddle with the aluminum ones -- they'll collapse at the perfect moment to baste you and your kitchen with hot, greasy drippings.

[fldhkybnva]

Fortunately, I am not entering the gravy making territory as I was able to steal several quarts from my mother who roasted a turkey for Christmas and kindly donated the gravy.

[jen kalb]

how big is your turkey? If its small you may even be able to use a 9X11 cake pan. I did that for years before my dinner and therefore the size of the turkey expanded. I agree that a doubled foil plan, with acookie sheet, will work just fine for you.

[fldhkybnva]

It's 18 lbs. I was hoping to get a 12 lber, but my SO thought we should go bigger and have more leftovers.

Great, thanks for the tips. I will just use a double foil roasting pan with some mire poix in the base on a cookie sheet. I don't intend to roast much else for a while so investing in a roasting pan is not on the top of my list right now, but perhaps in the future.

[MidwesternerTT]

If it's a frozen one, have you started to thaw that big turkey? Today (Friday) is the day to put it in the fridge so it's ready for cooking Monday. And may even be a bit late. Check it Sunday night and look up the instructions for cold water tub thawing, just in case.

[fldhkybnva]

Yup, I started to thaw early yesterday.

[LJS]

An 18 lb turkey would be a big challenge for a rackless aluminum foil pan-do you have someone you could borrow a real roasting pan with rack from? like that parent you stole the gravy from??? (LOL)

[foodieX2]

great suggestion! Hit up the folks

I agree that even a double foil pan will be treacherous for an 18lber! If the folks are too far away can you borrow from a neighbor or one of the guests?

[fldhkybnva]

Yea, unfortunately the parents are a few hours away. Perhaps I will inquire with one of the guests though they are a bunch of non-cooking medical residents or I'll just suck it up and buy one.

[fldhkybnva]

A quick Google search and I discovered a lovely cheap, sturdy-appearing Graniteware roasting pan which actually looks exactly like the roasting pan which has been in my family's oven every Thanksgiving for as long as I can remember. Would this work?

[jen kalb]

of course it would work. my pan is a granitewear rectangle and is ample for an 18 lber. Its also good for lasagna and such for a crowd.

[fldhkybnva]

What size pan do you have? It seems that they are available at any of the big stores around here (at least online at Target, WalMart) and so I think that'll be be the best option for me.

[jen kalb]

my pan is 12x16 on the top and 11x14 on the bottom

[rewok]

Yes, the GraniteWare pans will work very well! That's how I roast all my turkeys, in that pan, with the lid on. I only remove the lid for 15-20 minutes at the end to finish browning the skin if it's not "there yet". The dark finish inside will create that wonderful crisp skin without the need for tons of basting, tent foiling, ...

For a 18# bird, the larger oval pan (19", which is outside handle measurement, not interior dimensions) should be OK. Your other option would be the square covered roaster, but it will be much larger to store afterwards. Walmart usually has the oval pans in stock, just check your specific store zip code.

[fldhkybnva]

Ahh, covered. I had not planned to cover it. Thanks for the tip.

[jen kalb]

check your oven size before buying a pan. A 19 inch would not fit easily in my wall oven for example.

Also, there is a ton of advice here and elsewhere about turkey roasting methods. Brining is a great help in producing a non-dry bird.

[fldhkybnva]

I checked it today after I bought the pan and it fits great - vertical so I can put the legs toward the back.

[nemo]

Please don't discard your drippings, fat and all. Pour into a container, put in fridge, let the fat rise and it will be easy to remove later. Pour the rest into your stock pot if you plan to make stock. Or you can make gravy later when the pressure is off!

[treb]

I'd try to gather up a roasting pan and rack. Costco had the combo for about 30.00. If you go the alum route, you'll have to remove the drippings to a sauce pan to make gravey.

[allgimbel]

I've successfully used a disposable turkey pan both when cooking one from scratch, and warming up a cooked whole turkey (from a restaurant).

The way we've generally done it is to use two pans and double them up in the oven. Seems to help with insulation.

Also, putting the pans on a cookie sheet will make them easier to get into and out of the oven.

I've never bothered with a rack. But you can use carrots and celery on the bottom of the pan to similar effect, and then use those veggies in the delicious stock you'll make with the turkey carcass!

[KailuaGirl]

I do the same, double the foil ones, put them on a strong cookie sheet, and have never had a problem. It does help with the insulation and prevents burning. Some of the disposable pans also come with a rack already installed in them.
Another trick I learned from a newspaper article years ago is to make slings for the bird before you put it in the oven. IF you take a length of heavy duty foil, fold it up until it's about an inch wide, and place it under the bird (with enough sticking up to grab onto later) before cooking (with the foil folded back so the bird can brown), you can just grab the ends and lift the bird out of the roaster and onto your platter. Place one sling near the tail of the bird, another toward the neck. Give it a test run before putting it into the oven to make sure of your sling placement - don't want that bird slipping out and splatting on the floor or kitchen counter when you're trying to get it transferred.
I realize this is late, but figured I'd throw my 2 bits in anyway.

[fourunder]

You don't need a rack unless you want to purchase one for future roasting....

A simple disposable aluminum tray, 2-4 inch sides, or the specific oval roaster disposable is suffice. You can make a faux rack by placing carrots and celery underneath the turkey....you can also elevate the bird by making a base out of crumbled aluminum foil.

To make the tray sturdy so it will not collapse, keep a sheet pan or cookie sheet underneath for easier removal.

To make for easier removal of the turkey from the pan, tie double strength twine under the wings and back...and legs and thighs and back. You can do this diagonally or straight,,,,or truss the bird in a fashion where you make the twine easily to pick up....No need for a rack.

Depending on the size of your turkey...a pyrex lasagna dish will also work if you have one.....but the high heat blast to crisp the skin will probably create grease splatter...so you would want to use a sheetpan underneath as well to catch the splatter.

[foodieX2]

While you can roast in a disposable pan most are not sturdy enough to handle the weight of even a small turkey so make sure you put the pan on a cookie sheet/jelly roll pan first. You don't have to have a rack but some believe you get a more even cooking with one,

Making gravy can be tricky too and your chances of burning the drippings are higher with such a thin pan.

Honestly? If you plan on making another turkey soon, roast a chicken or make a pork/beef roast I would buy a sturdy roasting pan with rack. With all the after Christmas and "White" sales at chains like Bed Bath and Beyond, Macy's etc you could easily find a nice roasting pan for little money. While there some as low as $19.99 if you can swing it get a good mid range one ($40-$50).

[Florida Hound]

While we do have a small (medium?) sized roasting pan for general occasions, the turkeys on the table around here once or twice a year are usually too big (22- 25 lbs). The largest aluminum disposable pan is a super convenience on those occasions. And afterwards, throw it away! (Don't clean it/ don't store it!) Another "real" roasting pan in the cupboards year-round just would not fit.

[sparrowgrass]

They are fine, but you do need to set them on a sturdy cookie sheet, or you will have a hard time getting the birdy out of the oven without the foil collapsing.

A rack is a good idea.

Oil the rack and pan before you put the bird in.