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Do you enjoy visions of your family sitting down to a delicious holiday meal? Do you also have nightmares of a burnt turkey as the centerpiece to your meal? To help avoid a disastrous holiday meal, you should choose the best turkey roasting pan. I recommend a stainless roasting pan. If you have the wrong roaster, you could end up with unevenly cooked meat, a pan so heavy you strain yourself lifting it out of the oven, and burnt gravy.
The size of a roasting pan is your first decision to make. Air circulation and wasted space within the pan should both be considered. Ideally, you want a pan that fits in your oven, of course, but that has about 2 inches between it and the oven walls so that air can flow well. In addition, you want your roast to fit snugly in the pan, with little wasted room around the edges. This can just cause the juices to spread thinly and burn during cooking.
The metal or alloy that your roasting pan is made of is also essential to consider. Things such as weight, sturdiness, and heat conductivity vary from pan to pan. The best heat conductor is aluminum, but it can react badly to acids in some foods. Stoneware is nice but it can be heavy and sometimes fragile. The best choice is a sturdy stainless steel roasting pan, layered in with aluminum and maybe copper. This gives you the best heat conductivity, low reactivity to acids in foods, and a good weight.
Your turkey roasting pan must also be able to stand up to high oven temperatures and the high direct heat of the stove top. You often will want to use your roaster on the stove top to sear the meat and also to make gravy after roasting. Some lightweight pans can buckle under high-heat conditions. The poorly made pans can also distribute heat unevenly and cause burning and scorching of your roast or gravy.
The construction of your pan matters also. You should look for a rectangular roasting pan with rounded sides. The rounded sides allow for easy removal of remaining bits for cleaning or use in your gravy. The best height for the sides of the pan is 2 1/2 inches to 3 inches. This is low enough for good air circulation when cooking, but high enough so that juices don’t spill while you are transporting your roast to the counter. Handles are also something important to consider. The worst handles fold down and make it very hard for you to grasp the pan with your hands in potholders. The best are riveted and stand straight up from the pan so that oven space is not wasted.
Additional items you may look for to go with your pan are forks and a rack. Heavy forks are very much appreciated at that moment when the roast or turkey must be transferred out of the pan.
Learn more about stainless roasting pans. Stop by Bethany Payne’s page where you can find out all about turkey roasting pans and get recommendations.
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