The Best Turkey Roasting Pans, According to Professional Chefs
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On Thanksgiving, no one has a larger bag to secure than the turkey roasting pan. It holds all the crisped, caramelized marbles, and if constructed and used correctly, it does the job well. There hasn’t been a ton of innovation in the world of roasting pans for the same reason that hammers still look like they did in the Middle Ages. As long as they don’t break in half, they’re likely going to suffice.
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SPY editors, however, are in the business of separating the sufficient from the superlative, and consulting experts on the subtle design nuances that make up the difference.
Roasting pans are the workhorses of the cookware world: thick, heavy, high-walled, and spacious enough to fit large cuts of meat and whole animals. The best roasting pans for turkeys and other big meals ensure foods cook evenly and the drippy, and delicious ingredients don’t spatter and soil the oven’s interior.
The cheapest roasting pans on the market can be had for around $20, with high-quality options priced in the hundreds. Amateurs don’t need to drop $500 on a roasting pan, but it’s worth spending at least $100 or $200 on a good one if hosting an entire Thanksgiving dinner is in the cars. This price range will last for years and promises a delicious main dish.
What the Experts Say
For this story, SPY interviewed experts including Jeff Shields, culinary arts chef instructor at the Institute of Culinary Education in Los Angeles, and Lisa Lotts, owner, and publisher of food blog Garlic and Zest.
Shields emphasized starting with material. “Stainless steel is best for the cooking surface and stands up well to high heat and sudden heat changes,” Shields says. He also noted two materials that should be avoided for roasting pans, including “cast iron as it can crack if cold liquid is added to a hot pan, and aluminum cooking surfaces can dissolve in acidic environments and are not compatible with induction burners.”
Crucially, many great pans have an aluminum layer on the interior and stainless steel on the exterior, so they can take advantage of the heat conductivity of the former and the durability of the latter.
Not all stainless steel is created equal, however. “Generally, the heavier and sturdier the pan, the more even conductivity and roasting ability,” Lott says. “Lighter pans made of less expensive materials may not wear as well as their sturdier counterparts.
Other factors to consider? A rack that Shields says “elevates the bird during cooking, allowing air to circulate around it” is important. Lott also recommends handles attached with bolts, as welded handles “have a higher failure rate than mechanically attached, and you don’t want that failure when holding a 20-pound bird.”
Pricewise, Shields says “You can find [roasting pans] on Amazon for as little as $16, but a good quality roasting pan can last a lifetime (and possibly past), it is worth the investment to buy a high-quality pan.”
BEST OVERALL
All-Clad D3 Stainless 3-Ply Bonded Large Roaster with Rack
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This stainless steel model from All-Clad checks all of the boxes. It’s made with a top layer of super durable stainless steel, an inner aluminum core for heat distribution, and an outer layer of polished stainless steel that makes this pan warp-resistant and induction-compatible. All three layers have a specific purpose, a sign of just how well thought out this roasting pan is, and it comes with turkey forks for easy bird transfers.
More than one person in the know recommended this All-Clad piece. Norah Clark, pastry chef and food editor at Boyd Hampers says it’s made of high-quality stainless steel and that “the sturdy handles make it easy to maneuver.” Jakob Miller, the founder of the cooking blog Barbecue Pals, says “This stainless-steel marvel epitomizes durability and even heat distribution,” perhaps the two most important things a roasting pan can do.
BEST VALUE
Cuisinart Chef's Classic Stainless 16" Roasting Pan with Rack
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Coolest Feature: There are great handles bolted to the pan itself, but the rack that fits into this Cuisinart has handles of its own, making it easy to remove to let a turkey rest and begin the gravy-making process.
ROI: Chef and recipe writer Jessica Ranhawa of The Forked Spoon says this model from Cuisinart “has great heat distribution, good craftsmanship, classy looks, and is dishwasher-safe” at a relatively affordable price point. It looks very similar to more expensive, shiny models, and it’s easier to clean to boot because it’s dishwasher-safe.
BEST NONSTICK
Calphalon Classic Nonstick Roasting Pan
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Made For: Those who want an easy-to-clean pan and are okay with the downsides. Shields says those are twofold: one, that non-stick pans “do not produce a good fond for sauce making,” referring to the small bits of browned food that form the basis for gravy; two, that “non-stick coatings degrade at high temperatures,” decreasing the durability of the pan.
ROI: The non-stick coating will eventually degrade, but the relatively low price point on the pan might make that worth it for those who will only use a roasting pan sparingly and at lower temperatures. TLDR, this pan is perfect for once-a-year turkey chefs who are unlikely to use it for anything else.
BEST SPLURGE
Demeyere Industry5 Stainless Steel Roasting Pan
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Made For: Serious roasters. There are five, count ‘em, five layers of metal that go into this pan. It’s a thick, heavy beast that sidesteps the problems of thinner, cheaper models. “Poorly manufactured pans (usually thin gauge aluminum) will not distribute heat as evenly nor will they be able to handle high sustained heat which will cause them to warp and degrade much faster than the higher quality ones,” says Shields.
Why It Stands Out: Demeyere’s patented Silvinox surface treatment makes the stainless steel easier to clean and fingerprint-resistant. The bottom of the pan is also worth mentioning. It’s perfectly flat, which means there are no tricky-to-clean crannies for grease to collect in, and it’s solidly compatible with induction cooktops.
Frequently Asked Questions About Turkey Roasting Pans
What’s the Maillard reaction and what does it have to do with roasting pans?
The Maillard reaction is what causes food to get brown and crispy during the cooking process. It’s a reaction between amino acids wherein sugar reduces, melanoidins are created, and food is browned and given a distinct, satisfying umami flavor. Miller says that “Unlike other oven vessels, a quality roasting pan ensures even heat distribution and elevates the Maillard reaction, giving your roasts that perfect, golden-brown exterior.” A turkey cooked on a baking sheet could never.
Should I buy a nonstick roasting pan?
Lotts says “I avoid non-stick roasters because I like to make gravies from the pan
drippings, and a metal whisk usually damages the non-stick coating.” A silicone whisk might solve that problem, but Shields points out that nonstick coatings degrade at high temperatures, making those pans less durable than the competition.
Nonstick coatings, when they’re not degraded, do make cleanup easier, and if that’s more important than variety it might be worth getting one.
Will I use this roasting pan for anything that isn’t a Thanksgiving turkey?
Whole roast chickens, duck, and legs of lamb also do quite well on a roasting pan. However, know thyself. First name basis with the Door Dash guy? It could still be worth it for a moist and flavorful turkey once a year, if you have the spare storage space.
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