A turkey roasting pan is essential for preparing poultry and large cuts of meat efficiently. Standard pans measure 16–18 inches, accommodating most turkeys between 15–20 pounds. Larger pans handle birds up to 25 pounds, with space for vegetables and liquids, preventing burning during extended roasting.

Material choice affects results. Stainless steel and heavy-gauge steel distribute heat evenly, reducing hot spots. Nonstick coatings simplify cleanup, though care is needed to avoid metal utensils. Heavier pans retain heat, helping the turkey reach safe internal temperatures efficiently.

Using a roasting rack elevates the bird, allowing hot air to circulate and crisp the skin. Cooking times vary: a 15-pound turkey takes roughly 3–3.5 hours at 325°F, while a 20-pound bird requires 4–5 hours. Adding liquids like stock or wine maintains moisture, and basting enhances flavor and browning.

Beyond turkey, the turkey roasting pan can hold roasts, vegetables, or casseroles, making it versatile year-round. Hand washing with mild soap and avoiding abrasive scrubbers preserves the pan. Proper care ensures it lasts many years, supporting both holiday meals and everyday roasting needs.