Home » Misc » Turkey roasting pot

Turkey roasting pot


Best turkey roasting pan: 5 fabulous finds to invest in

(Image credit: Wayfair)

When it comes to celebrating Thanksgiving and Christmas, how good (or bad) your turkey turns out either makes the holiday or ruins it. 

The best turkey roasting pan is essential for roasting – but also deep-fat frying and grilling. And, while these pans come in all shapes and sizes, a perfect turkey roasting pan will evenly distribute heat and help retain moisture through the meat. 

Now, how to separate the best turkey roasting pan from any old pan? That's where the Homes & Gardens team comes into play. We've done the hard work for you and found the five best turkey roasting pans on sale today.

The 5 best turkey roasting pans on the market

(Image credit: Sur La Table)

1. All-Clad Stainless Steel Roasting Pan With Nonstick Rack

The best turkey roasting pan: a heavy-duty stainless steel selection marked down

Specifications

Capacity: 6. 3 quart

Exterior Finish: Stainless Steel

Oven Temperature Threshold: 600 Degrees

Product Type: Roaster

Reasons to buy

+

Heavy-duty stainless steel

+

A non-stick roasting rack is ultra-durable

+

Warp-resistant strength

Reasons to avoid

Today's Best Deals

The All-Clad large roaster with a rack is an essential buy for those looking to cook a larger-sized turkey. With the capacity to hold up to 25 pounds, the heavy-duty stainless-steel model is ultra-durable. 

Why do we love it? 

This turkey roasting pan is exceptional for holiday cooking but also could work on a regular basis. Suitable for use with electric and gas stoves, the lidless model has a V-shaped nonstick rack that promotes even heating and makes it easy to collect natural juices. 

Plus, when not in use it will safely and seamlessly store in any cabinet or shelf due to its smart shape.  

The design

As we previously mentioned, the stainless steel construction gives this roasting pan a strong, durable base that's elevated with tall V-shaped sides to prevent spilling and upright handles to ensure secure holding. With wrap-resistant strength and a polished finish, it is a terrific investment for anyone. 

(Image credit: Amazon)

2. Cuisinart Chef's Classic 16-Inch Stainless Steel Roaster

The best turkey roasting pan: a no-lid stainless steel selection that works remarkably

Specifications

Exterior Finish: Stainless steel

Set Size: 1 piece

Lid type: No lid

Cookware Handle Construction: Riveted

Reasons to buy

+

Evenly distributes heat

+

Stainless steel construction

+

holds up to a 20lb turkey

Reasons to avoid

-

Empty List

Today's Best Deals

When it comes to the Cuisinart Chef's Classic 16-inch Stainless Steel Roasterm, versatility reigns supreme.  

Why do we love it? 

Unlike traditional models, this turkey roasting pan is sensational when used for Thanksgiving use, but it is exceptional when used in day-to-day life. Users can cook meat or kinds of pasta, large roasts, and casseroles anytime, anywhere. 

With its stainless steel construction, like All-Clad's roasting pan, this model also fits into standard ovens and can hold a turkey up to 20lbs. 

The design

This Solid cast stainless steel side handles are contoured for comfort and balance and riveted for strength. Its durable construction is microwavable-safe and Includes a U-shaped stainless steel rack. With a lifetime warranty guaranteed, it's a low-lift risk when opting for this roasting pan. 

(Image credit: Amazon)

3. Rachel Ray Hard-Anodized Nonstick Roaster

The best turkey roasting pan: A perfectly polished pan that is budget-friendly

Specifications

Item weight: 3. 4lbs

Shape: Rectangular

Baking cooking surface: nonstick

Features: Riveted Handle, Nonstick

Care & Cleaning: Hand Wash, Oven-Safe up to 450 Degrees

Reasons to buy

+

Rectangular shape 

+

Nonstick surface

+

Safe up to 450-degrees

Reasons to avoid

-

Empty List

Today's Best Deals

Bring on big family roasts, turkeys, hams, and more with this super functional and easy handling Rachael Ray Nonstick Roasting Pan with Reversible Rack.

Why do we love it? 

We love how this model proves you don't have to break the bank for the best turkey roasting pan; all you have to do is opt for this budget-friendly version. Instead, it reviews a near-perfect 4.75-rating, and reviewers continuously praise this "perfect purchase" for how "high-quality" it is. 

The design

This versatile turkey roasting pan can be used in more ways than one; sure, it will cook your Thanksgiving turkey, but it's also suitable for large cuts of meat and poultry on any night. Featuring a reversible rack, this pan keeps food from falling, and creates a crisp, even brown layer. 

Here, both the roasting pan and rack feature high-quality nonstick for easy food release and fast cleanup. Safe for up to 450-degrees, the wide handles offer comfort and control; this model is a top contender without the hefty price tag. 

(Image credit: Amazon)

4. Anolon Triply Clad Stainless Steel Roaster

The best turkey roasting pan: An investment pan worth every single cent

Specifications

Item weight: 10.54 pounds

Product dimensions: 20.3 x 16 x 5.95 inches

Material: Stainless steel

Reasons to buy

+

Durable three-ply construction

+

 Aluminum Core

+

Easy grip handles

Reasons to avoid

-

Empty List

Today's Best Deals

There's a lot to love about the Anolon Tri-Ply Clad Stainless Steel roaster, but primarily that it prides itself on optimal heat distribution and comfort.  

Why do we love it? 

Compared to most turkey roasting pans, this model is broiler and oven safe up to 500-degree, making it 50-degree higher than the rest. With a nonstick roasting rack to release roasts effortlessly, we also are privy to the easy-lift handles.  

The design

This turkey roasting pan features durable triple-layer construction, with an aluminum core surrounded by layers of stainless steel for optimal heat distribution; ideal for all stovetops, including induction. With comfortable stainless steel handles (for long-lasting durability and comfort) with stain-proof stainless steel rivets. 

(Image credit: Wayfair)

5. Range Kleen 17 in. Steel Broiler Pan

The best turkey roasting pan: A fan-favorite choice that's under $25

Specifications

Type: Broiler pan

Shape: Rectangle

Material: Steel

Nonstick: Yes

PFOA free: yes

Reasons to buy

+

Under $25

+

A nonstick rectangle pan that is PFOA free

+

Constructed from durable steel

Reasons to avoid

-

Empty List

Today's Best Deals

Naturally, we saved the best for last, the Range Kleen 17-inches Steel Broiler Pan. It's cost-efficient, highly rated, and is compatible with electric coil cooktops and gas stoves.

Why do we love it? 

Durable and reliable, this nonstick pan will seamlessly cook any holiday meal and do so fearlessly, thanks to its nonstick features. Suitable for up to 20 pounds, this pan can serve larger-sized gatherings without issue. Plus, with an easy-to-clean model and one-year warranty, it's risk-free. 

The design

This turkey roasting pan measures 17-inches; crafted from durable stainless steel, and weighs no more than 2.8 pounds. While there isn't an included rack, customers still claim it's "one of the best options on the market." With a 'heavy gauge' and 'combination baking pan and broiler', it's a no-brainer that this under $25 is worth every penny. 

How to pick the best turkey roasting pan?

It's not that finding the best turkey roasting pan is difficult, the issue is finding one that's worthwhile and lives up to your expectation. To find the 'best' model boils down to nothing more than what your specific needs are and will be. 

For instance, if you are hosting a larger-sized family fathering over the holidays, you'll want to consider the thickness of the roasting pan's walls and the height of its handles. The reason for this? This is to ensure that you can maintain a firm grip when putting the turkey in and taking it out of the oven. 

How do you decide what turkey roasting pan size is best for you?

What type of turkey roasting pan do you need?

The most important factor when selecting the best turkey roasting pan is finding the proper type of material. The two best materials for a roasting pan are copper and stainless steel. These materials are durable and remain light enough to get the turkey in-and-out of the oven.  

Brittany Romano wrote for Homes & Gardens as a U.S. Shopping Editor. A graduate of New England College, Brittany started her career as a freelance fashion market assistant at Marie Claire. She later joined AMI, where she designed a highly profitable commerce vertical. Noted for her award-winning content, she's covered everything from celebrity beauty hacks to the most lavish home decor.

The Best Roasting Pan | Reviews by Wirecutter

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›

  1. Kitchen
  2. Cookware
Photos by Michael Hession

FYI

Due to an ongoing lawsuit, All-Clad now recommends washing its cookware by hand. Our picks in this guide remain the same.

We’ve roasted over 400 pounds of turkey and chicken and 30 pounds of veggies in 14 pans over the past four years, and the Cuisinart 16″ Roasting Pan With Rack (MCP117-16BR) is still our favorite roasting pan. This roaster is equally great at searing on the stovetop and roasting in the oven. For a large, versatile, tri-ply, clad roasting pan with a rack, the Cuisinart is the best balance of performance and price we’ve found: It does the job as well as pans that cost twice as much or more.

Our pick

The Cuisinart 16″ Roasting Pan With Rack (MCP117-16BR) is our pick for the fourth year running because it can handle a variety of cooking tasks with ease. Its flat cooking surface and tri-ply, fully clad construction conducts heat evenly for hassle-free searing, deglazing, and gravy-making on the stove. It’s big and sturdy enough to accommodate a 20-pound turkey, a large roast, two whole chickens, or a complete one-pan meal. Large, riveted handles provide a secure grip, even with the bulkiest kitchen towels and oven mitts.

Advertisement

Runner-up

If our top pick sells out, we think the Anolon Tri-ply Clad Roaster with Nonstick Rack is a good choice for a similar price. This fully clad tri-ply roasting pan is spacious and sturdy, and has big, riveted handles. But the channel around the edge of the pan makes it harder to use on the stovetop compared with our other tri-ply clad picks.

Budget pick

A solid roasting pan is good for a whole lot more than simply roasting a turkey once a year. But if you do need one only once a year, the Granite Ware 19-inch Covered Oval Roaster (F0510) is a serviceable, modestly priced alternative (and it also fits in smaller ovens). We just wouldn’t use this thin steel roaster on the stovetop to make gravy and sear meat. The Granite Ware roaster costs a third of the price of the Cuisinart for a third of the capabilities—only a good buy if you’re just roasting turkey and don’t plan on using it for other things.

Upgrade pick

The expensive All-Clad Flared Roaster is our upgrade pick because it was the top performer in our tests, both in the oven and on the stovetop. Its flared sides dispersed heat evenly throughout the pan, giving us a turkey with the most amount of crisp, golden skin. All-Clad showed the best heat distribution on the stovetop, searing chicken pieces consistently across the pan. If you’re a frequent roaster, or if you don’t mind paying more for the finest quality, the flared All-Clad is hard to beat.

Everything we recommend

Our pick
Runner-up
Budget pick
Upgrade pick

The research

Why you should trust us

I’ve covered cookware for Wirecutter for four years. During that time, I’ve researched and tested roasting pans, skillets, saucepans, cast iron, dutch ovens, and nonstick pans. Over the course of my long culinary career, I prepared and roasted countless turkeys for magazine Thanksgiving spreads, hotel buffets, and family holidays.

We also spoke with experts in the culinary field:

Who should get this

Roasting pans aren’t just for preparing your Thanksgiving turkey and the occasional holiday prime rib. A good roaster is very handy year-round for more than just meat. It can make extra-large batches of lasagna or a casserole to feed a crowd, and it’s roomy enough to accommodate a one-pan meal for quick weeknight dinners. You can roast hearty vegetables like winter squash, parsnips, and onions, then toss with cooked pasta for an easy Meatless Monday meal. Got a bumper crop of homegrown tomatoes? A large roasting pan is an ideal receptacle to slow-roast a big batch of tomato confit for winter soups and pasta sauces. And when a custard or cheesecake recipe calls for baking in a water bath, a roasting pan with high sides and sturdy handles makes the process easier.

When determining how much you should spend on a roasting pan, be honest about how often you’ll use it. A good, fully clad tri-ply roaster that can perform well over direct heat and in the oven is surprisingly affordable and useful year-round. But if you cook a lot of roasts, or are inclined to make one-pan dinners during the week, we suggest spending extra money for better searing and roasting performance. One the other hand, if you just want something more substantial than a supermarket foil pan for the holiday bird, you can spend around $30 for an adequately sturdy roaster.

How we picked

Comparing one-pan chicken dinners in the Anolon, Cuisinart, and KitchenAid roasting pans.

A good roaster is very handy year-round for more than just meat.

Over the past four years, we’ve considered more than 40 roasting pans and tested 12. For this 2017 update, we tested three new pans against our top pick and runner-up. We found roasters that will satisfy most budgets and needs, from a $30 pan for the occasional holiday main, to a $250 year-round workhorse. The best roasting pans are great for stovetop and oven cooking, versatile for year-round use, and sturdy enough to hold the bulkiest roasts. To meet those requirements, we focused on a few factors:

Material
The material of the roasting pan was our primary concern. After looking at a variety of materials— aluminum, coated cast iron, Pyrex, ceramic, copper, tri-ply and 5-ply—we focused on tri-ply because it’s durable, nonreactive, a superior heat conductor, easy to clean, and bright so you can see exactly how much your pan drippings are browning. Tri-ply is simply aluminum sandwiched between stainless steel. Aluminum is an excellent heat conductor, but it’s also reactive, meaning it can impart a metallic taste when used to cook acidic foods like tomatoes, citrus, and vinegar. Layering an aluminum core with stainless offers the best of both worlds. A tri-ply roasting pan is effective on the stovetop for gravy-making and searing because the aluminum core ensures that heat is evenly dispersed, preventing buckling or warping. It’s also lightweight, unlike coated cast iron, so there’s not as much of a struggle to lift and lower a pan in and out of an oven.

We immediately dismissed roasting pans with dark interiors, like anodized aluminum and nonstick. It’s difficult to monitor fond (delicious caramelized brown bits in the bottom of the pan) color and development against dark cookware, and nonstick coating will break down over time. Stainless-steel 5-ply pans don’t distribute heat as well as tri-ply. Glass and ceramic are lightweight, but not flameproof, so you can’t use them on the stovetop. Copper is an excellent heat conductor and goes from oven to stovetop, but it’s also expensive and tarnishes easily.

Heat circulation
Proper heat circulation in the pan ensures your roast is evenly browned and cooked throughout. A roaster’s sides should be tall enough to keep accumulated juices in the pan when you’re moving it in and out of the oven, but not so high that radiant heat can’t reach the bottom. We think 3-inch walls are an ideal height. Levon Wallace, executive chef at Nashville’s Grey and Dudley, said it best: “You want a little more space for air-flow, and when you get those high-wall roasting pans, you end up with not so much browning on the sides, which isn’t ideal.”

Stovetop performance
You want a roasting pan that can consistently sear, deglaze, and cook gravy on the stovetop. A pan with uneven heat distribution, like one made from thin sheet metal or with an encapsulated bottom, will warp and develop burned spots over direct heat. A fully clad pan with some weight to it is sturdier and more consistent on the stovetop.

Roasting pans with a flat bottom are best for easy searing and for whisking roux and gravy. Some pans have a trough around the inside perimeter that makes it difficult to mix a smooth gravy or get even oil coverage when searing because liquids run to the sides of the pan. This leaves the middle of the pan dry and susceptible to scorching.

The Cuisinart fits over two burners, and the flat bottom makes stovetop tasks simple. Photo: Kyle Fitzgerald

Size
A good roasting pan should be large enough to accommodate a big Thanksgiving turkey and straddle two burners for stovetop cooking, but not so big that it can’t fit in a standard-size home oven. Nick Anderer, the executive chef at Maialino in New York City, thinks a roasting pan should fit a full eight-rib standing beef roast, which can run up to 16 inches long. Roasters that measure at least 16 by 12 inches are in the sweet spot. That’s big enough to accommodate up to a 20-pound turkey or a large amount of vegetables without overcrowding the pan.

You want a roasting pan that can consistently sear, deglaze, and cook gravy on the stovetop.

Rectangular roasting pans are more versatile than oval roasters. Both of the chefs that we spoke with said that though oval pans are attractive, the rectangular shape is more practical because it gives you more cooking area. You can cook two whole chickens in a rectangular pan, and it’s also a better shape for purposes other than roasting. A large, rectangular pan makes a great bain marie (a hot water bath for baking delicate custards such as crème brûleé and cheesecake), and is perfect for layered casseroles such as lasagna.

Handles
Handle comfort and strength are important because you need a good grip when pulling a hot, heavy pan filled with boiling juices out of the oven. Rigid, upright stainless steel handles that are riveted into the sides are best, and they should be big enough to allow a good grip with bulky oven mitts on. Thin folding handles that are welded into the sides are difficult to grab and feel flimsy—not an ideal situation when carrying a bubbling pan of fat.

V racks vs. flat racks
A rack allows radiant heat to flow underneath the roast or bird. The most common is a V-shaped rack that elevates the roast 1 to 2 inches off the bottom of the pan. Some roasters have a flat rack, our upgrade pick included. Flat racks offer more surface area to accommodate larger roasts. Both chefs we interviewed agreed that a V rack is limiting in its size and shape because it’s made to hold the roast and nothing else. A flat rack, on the other hand, spans the bottom of the roaster, giving you more room for vegetables and aromatics. But racks aren’t necessary for a well-cooked turkey or roast. Food stylist Judy Haubert prefers to place her turkey atop carrots, celery, and onions so that they caramelize and add complexity to the gravy.

We prefer stainless steel racks without nonstick coating. We aren’t fundamentally opposed to nonstick coating, but it will start flaking off over time leaving black flecks in your pan juices and gravies.

The All-Clad Flared Roaster with a flat rack (left) and the Cuisinart 16″ Roasting Pan with a V-style roasting rack (right).

How we tested

The All-Clad Flared Roaster has a versatile flat rack that can fit large roasts or smaller cuts.

We tested each pan on a home range, using the same oven temperature and same burner settings on a gas stove. We roasted turkeys at 325 ºF until the internal temperature of the thigh was 160 ºF. We looked for even browning, radiant heat circulation, and consistent fond color across the bottom of the pan.

We then transferred the pans to the stovetop to make gravy, making sure to straddle each pan across two burners. Here, we looked for heat distribution and shape of the pan’s cooking area: Did the gravy boil throughout, or strictly over the burners? Were there weird indentations in the bottom of the pan that made scraping fond or whisking gravy difficult?

To test the versatility of a roasting pan, we made a one-pan meal in each, searing chicken pieces and then finishing in the oven with vegetables. With this test, we could see how well each pan distributed heat on the stovetop and in the oven. We looked at the color of the chicken skin after searing and the color of the vegetables after roasting.

Our pick: Cuisinart 16″ Roasting Pan With Rack (MCP117-16BR)

Our pick

The Cuisinart 16″ Roasting Pan With Rack (MCP117-16BR) is a durable, fully clad tri-ply roasting pan on a par with pans that cost nearly twice as much. For the fourth year running, we can’t find another roasting pan that can sear as well on the stove and roast as evenly in the oven for under $100. The Cuisinart’s flat cooking area makes whisking gravy or searing meat easier than in models with raised middles or ridged bottoms. Its riveted, upright handles are roomy enough for a secure grip with hot pads or oven mitts. The uncoated stainless steel V-rack can take a hard scrubbing without flaking and can hold up to 15 pound turkey (the pan can hold a turkey up to 20 pounds without the rack).

The MultiClad Pro delivered a turkey with crisp golden skin over most of the bird, save for the hard-to-reach area under the wings. The same was true for all the other pans except the All-Clad Flared Roaster, which browned the turkey down around the wings. Each of the 12 pans we tested roasted turkey evenly and developed a deep golden fond, regardless of the presence of a roasting rack.

The aluminum core throughout this fully clad pan helps to evenly distribute heat when cooking on the stovetop. Gravy boiled consistently across the cooking surface without sticking or scorching. In comparison, single-ply steel roasters, like the Tramontina Gourmet Prima and the Granite Ware 19-inch Covered Oval Roaster (F0510), don’t have an aluminum core and aren’t great at conducting heat. The result is localized cooking in the areas directly over the burners, which can cause scorching and warping of the pan. The flat bottom also made scraping up fond and whisking gravy easy, whereas other pans we tested had a raised middle or ridges that made sauce making difficult.

We can’t find another roasting pan that can sear as well on the stove and roast as evenly in the oven for under $100.

The Cuisinart also easily straddled across two burners on the stove, and browned chicken pieces over the stovetop without spotty blackening or warping from direct burner heat. And when we added vegetables to the chicken and transferred the pan to the oven to roast, the squash and carrots caramelized throughout and the chicken skin turned more golden and crisp. The same task was a challenge with some of the other pans tested, as the vegetables only browned at the points that made contact with the pan and little elsewhere.

Sturdy, upright handles make gripping the pan much easier.

Another feature we like about the Cuisinart roasting pan are its big, sturdy, riveted handles that are easy to grip with potholders or dish towels. And the included V rack doesn’t have a nonstick coating, so it can take a good scrubbing without flaking.

The Cuisinart’s uncoated roasting rack.

Cuisinart covers its roasting pan with a limited lifetime warranty that protects against manufacturer defects. That means that any damage from user error, like dropping or extreme heating, isn’t covered.

Flaws but not dealbreakers

Some Amazon reviewers complain about the pan pitting, or arriving damaged, but we haven’t experienced this. However, we did discover some slight discoloration from acid after roasting five halved lemons with whole chickens in our pan. But there wasn’t any weird flavor and the stain mostly cleared up after scrubbing the pan with Bar Keeper’s Friend and a Scotch Brite green scouring pad.

This model has a straight-cut edge, not a bent lip like our runner-up and upgrade picks. The straight lip causes slight dribbling when pouring pan juices. But given that this roaster is an outstanding performer and an excellent value, this tiny flaw is not a dealbreaker.

Long-term test notes

We really like the Cuisinart roasting pan. The more we use it, the more we like it. It’s sturdy and can take a beating. It’s still the second best roasting pan to sear on the stovetop (our upgrade pick, the All-Clad, being the best). We used this pan to roast chicken and lemons recently and it did a fantastic job, producing golden skin on the chicken and making the lemons soft and pulpy. And after comparing it again with roasting pans from KitchenAid, Anolon, and Viking in our 2017 round of testing, we’re reminded why we chose it as our top pick. It’s strong, sturdy, and affordable.

Runner-up: Anolon Tri-ply Clad Roaster with Nonstick Rack

Runner-up

When our top pick inevitably sells out in the weeks leading up to Thanksgiving, the comparably priced Anolon Tri-ply Clad Roaster with Nonstick Rack is a good alternative. Like our other tri-ply picks, this fully clad pan distributes heat well in the oven and on the stovetop. The only issue we have with the Anolon roaster is the channel that collects oil and liquids around the perimeter. But that’s not an issue if you don’t plan to use this pan on the stovetop very often. Anolon’s spacious 16½-by-12-inch interior can hold a large turkey or standing rib roast, and the roomy riveted handles offer a secure grip with towels or oven mitts.

We don’t have any complaints about Anolon’s performance in the oven. The golden, juicy turkey we roasted in this pan would be a swoon-worthy centerpiece on any holiday table. It’s a spacious roaster that can easily accommodate large cuts of meat destined for the oven.

When it came time to make gravy on the stovetop, however, we had to tilt and maneuver the Anolon a bit to whisk a consistent roux and smooth gravy, because liquids ran off the raised center. We had a similar issue searing chicken on the stovetop, because the oil gathered along the sides, away from the chicken pieces.

If you’re mainly interested in oven use, the Anolon is a solid option: It’s super sturdy and the generous handles are easy to grip. Its bent lip makes clean work of pouring pan drippings into a fat separator, and the rounded roasting rack has a lot of surface area for larger turkeys. However, the rack is nonstick coated, so opt for a gentle scouring sponge when cleaning.

Anolon’s lifetime warranty covers any defective parts, but doesn’t protect against accidents, misuse, or abuse.

Budget Pick: Granite Ware 19-inch Covered Oval Roaster

Budget pick

Granite Ware 19-inch Covered Oval Roaster (F0510) is a good pick for those who only want something to use for roasting the annual turkey. Our testing found that it was capable of roasting a turkey well, but not much else. Even with its weaknesses, we still think you’re better off using this durable and economical roaster than a flimsy supermarket foil pan.

As far as roasting performance goes, there’s little to complain about. The Granite Ware does not have a rack, but the turkey cooked well regardless. It came out golden brown all over, except the bottom, which stuck to the pan and shredded when we lifted it out (but that’s not really a huge deal). The handles are on the small side, you can still grab them with mitts or towels. This roaster is super lightweight and thin, a good thing if you’re worried about hoisting a giant turkey in and out of the oven.

Granite Ware’s oval shape is good for roasting one large item, like a turkey and a big roast, but it lacks versatility. You can’t easily fit two whole chickens in this pan like you can in our rectangular picks.

Making gravy on the stovetop was serviceable but far from ideal. The channels in the bottom of the pan make it difficult to scrape fond and whisk a smooth gravy, and heat is centralized over the burners due to the lack of a heat-conducting aluminum core.

The lack of a core also lead to a complete failure in the one-pan chicken meal test. Granite Ware’s enameled steel is so thin that we would not advise using this roaster on the stovetop. Chicken skin stuck to the bottom when searing, and the whole pan buckled and twisted from the direct heat.

Upgrade pick: Williams-Sonoma All-Clad Stainless-Steel Flared Roaster

Upgrade pick

The Williams Sonoma All-Clad Stainless-Steel Flared Roaster surpassed the competition with its exceptional searing and roasting capabilities. We found that All-Clad’s flared sides and fully clad construction allowed for the best heat circulation of all the pans we tested. The bent lip let us cleanly pour off pan juices, and the included flat rack (as opposed to a V rack) holds roasts and poultry of various sizes and shapes. The All-Clad is a much bigger investment than the Cuisinart, but we think it’s a worthy investment for people who want a superb roasting pan. If you like one-pan meals or weekly Sunday roasts, this pan will serve you well.

All-Clad’s flared sides help circulate air efficiently, which allows more radiant heat to reach the parts of your roast deepest inside the walls of the pan. In our tests, the All-Clad roasted turkey was the only one with an all-over deep golden color that extended down around the wings. And even though All-Clad’s heat circulation was the best of every pan we tested, it’s still the most lightweight tri-ply roaster of all our picks, weighing just under 6 pounds.

This roaster outperformed the competition at searing chicken, consistently rendering and browning each piece. Our one-pan chicken dinner from the All-Clad had the crispiest skin and most flavorful caramelized vegetables, though the one made in the Cuisinart MultiClad Pro was a very close second.

If you like one-pan meals or weekly Sunday roasts, this pan will serve you well.

Instead of a V-rack, which is specific to poultry and oblong cuts of meat, the All-Clad comes with a flat rack, which lets you prop up roasts, whole fish, or pork shoulder for all-over radiant heat contact. The Flared Roaster comes in two sizes—large (16¾ by 13¾ by 2½ inches) and extra-large (18¾ by 14¾ by 3 inches), so you can decide what size pan is right for you. We tested the large, and it was plenty big for a 15-pound turkey or a one-pan chicken dinner. This roaster was a bit small to completely straddle two burners, but that wasn’t at all a problem because it still deglazed evenly. The flat bottom made scraping fond and whisking roux and gravy easy.

All-Clad tri-ply cookware is not recommended for the dishwasher, but it is very easy to clean by hand. It doesn’t discolor from heat like other tri-ply cookware can. Water spots and cooked-on grease clean up easily with just hot water, dish soap, and a scour sponge. The Williams-Sonoma All-Clad Stainless-Steel Flared Roaster also comes with All-Clad’s limited lifetime warranty.

We should also note that as of spring 2022, All-Clad is in the middle of a class action lawsuit. The plaintiffs in the case allege that their cookware was damaged after washing it in the dishwasher, even though All-Clad’s website used to claim it was dishwasher safe. In 2021, All-Clad stopped recommending washing its cookware in the dishwasher (it still says it’s dishwasher safe on the UK website, where it sells only through third-party distributors—but the representative we spoke to confirmed this was a mistake and they intend to update that information). Regardless, we don’t recommend washing any fully clad stainless steel cookware in the dishwasher. The harsh chemicals in some detergents, plus the prolonged exposure to those cleaners over the course of a dishwashing cycle, can cause damage to the pans (particularly the aluminum in the bonded cookware). We think it’s best to wash your pans by hand to prolong their life. You can read more about our recommended cleaning techniques in the care and maintenance section of our cookware guide.

Care and maintenance

Stainless steel is relatively easy to clean, though it’s best to wash it by hand, since certain detergents along with the high heat of the dishwasher could damage your pan over time. Here’s a step-by-step tutorial for cleaning your pan. If you have a particularly stubborn stain, Bar Keepers Friend and a Scotch Brite Heavy Duty scrub sponge will do the trick. This method still requires some elbow grease to lift tough stains, but it works.

What to look forward to

We’re intrigued by the Misen roasting pan, with its shallow side walls and tri-ply construction, and plan to test it soon. Our initial take: The Misen roasting pan almost looks like a baking sheet with handles. That wide and shallow design is probably great for roasting vegetables or small game hens for a dinner party, but might feel difficult to maneuver if you’re roasting a large turkey or roast for the holidays.

The competition

Our previous runner-up pick, the Calphalon Contemporary roasting pan was unseated by the Anolon Tri-ply Clad Roaster. The Calphalon is made from thinner steel that scorches a bit when searing on the stovetop. Its raised middle makes stovetop work more difficult than our flat-bottomed picks. But curved sides allow good heat circulation around your food, and a slightly flared lip makes clean work of pouring off pan juices. We also liked Calphalon’s big, roomy handles, but the Anolon roaster performed just as well at a lower price.

Even though we prefer rectangular roasters for their versatility, we were intrigued by the Viking 3-ply Stainless Steel Oval Roaster with a lid that doubles as gratin dish. The included roasting rack clips onto the lip to elevate your roast to the top-third of the 5¼-inch high walls for better all-over browning. But even though you get two cooking vessels in one, the $150 to $200 price tag doesn’t justify the cramped surface area that could barely contain a 12-pound turkey.

The Tramontina Gourmet Prima 16.5-Inch Rectangular Roasting Pan is 100 percent stainless steel, which is its downfall. On the stovetop, it scorched and buckled and left chicken skin half burnt and half raw. Even though we really liked the flat roasting rack, lower 2½-inch sides, and riveted handles, the heat conductivity is so poor that we can’t imagine searing meat in it. Also, it has a raised middle that made gravy-making very difficult.

The Granite Ware 3-Piece Bake, Broil, and Grill Pan Set is very small. At 14 inches it just barely squeaked into the testing round. But we’re suckers for a flat rack, and this pan comes with a good one that sits pretty high. A 15-pound turkey barely fit, we had to shove the wings in so they wouldn’t hang over the sides. Because the turkey was mostly raised up, it browned nicely, but the pan is too small to be versatile. If you roast chicken instead of turkey, this might be the right pan for you.

The Williams-Sonoma Stainless Steel Ultimate Roaster is a roomy stainless steel tri-ply pan with large upright handles close to the pan so it can fit in a small oven. We liked the included flat rack, but the pan lacked heat distribution. Searing chicken leg quarters took 13 minutes without any significant browning, leaving the chicken skin pale and soft.

Though the handles of the Cuisinart Chef’s Classic 16″ Roasting Pan with Rack (7117-16UR ) were sturdy (and the pan itself was very roomy) it was also very thin with a raised middle. Pan drippings and oil pooled on the perimeter, and gravy-making and searing were quite challenging. Though the turkey results were on a par with those of the other pans, the stovetop performance was lacking. Three scorch spots developed within 4 minutes of the pan being over the flames, and the smoke and buckling were so bad that we had to proceed without getting a proper sear on the chicken.

We were excited to see how Calphalon’s AccuCore Stainless Steel Roaster with Rack would stand up to the All-Clad Flared Roaster, and we have to say it was underwhelming. When cooking down the pan drippings on the stovetop, we could see that heat was centralized over the burners. Chicken seared unevenly, leaving heavily darkened spots in places while other parts remained pale. The roasting rack was small for the pan and had a tendency to slide around.

Upon first glance, we thought the Demeyere Industry5 Roasting Pan seemed like a decent deal for a fully clad five-ply roasting pan. But we decided not to test it because we noticed some weird design choices that didn’t add to the utility of this roaster. The rack that comes with the pan is a narrow deep-V shape that looks dwarfed by a modest pork loin roast and would probably be a precarious fit for a 15-pound turkey. Also, the bulky handles add almost 2 inches to the length of the pan, making it a bulky 17½ inches from end to end. We’d rather have more cooking area than unnecessarily wide-set handles.

As with the Demeyere pan, we didn’t test the Mauviel M’collection 16-inch roasting pan mostly because of its steep V-shaped rack. And even though Mauviel’s narrower handles and spacious flat cooking surface are what we look for in a roaster, you can find those same features in our top pick, runner-up, and also-great pick for $45 to $100 less.

We saw the Le Creuset stainless steel tri-ply roasting pan available on Amazon, but for that price we prefer the flared sides of the Williams-Sonoma All-Clad roaster, which promote better heat circulation and even browning. Plus, after a chat with customer service, we learned that the Le Creuset pan has been discontinued.

Sources

  1. Levon Wallace, executive chef at Grey and Dudley, telephone interview, October 2, 2013

  2. Nick Anderer, Executive Chef at Maialino, New York City, in-person interview, September 28, 2013

  3. Judy Haubert, food stylist, email interview, October 15, 2013

  4. Jane Lear, former senior editor at Gourmet Magazine and based in New York City, email interview, October 2, 2013

  5. Roasting Pans, Cook's Illustrated

  6. Martha Holmberg, Picking a Roasting Pan to Use All Year, Fine Cooking

  7. Garth Clingingsmith, Test Drive: Roasting Pans, Fine Cooking

  8. Jane Lear, Choosing the Best Roasting Pan, Kitchen Daily

About your guide

Lesley Stockton

Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wirecutter. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd.

Further reading

Wirecutter is the product recommendation service from The New York Times. Our journalists combine independent research with (occasionally) over-the-top testing to save people time, energy and money when making buying decisions. Whether it's finding great products or discovering helpful advice, we'll help you get it right (the first time). Subscribe now for unlimited access.

Dismiss

Turkey in a pot in the oven: how to cook with potatoes?

The article will provide the best recipes for how to cook a turkey with potatoes in pots.

Turkey fillets in pots

To prepare this dish you will need:

These ingredients make six pot servings. We start cooking with cutting meat. To do this, thoroughly wash the turkey fillet, dry it and cut off the veins and skin, if any. The resulting meat is placed in a plastic bag and beaten off with a hammer. The bird fillet is very tender and soft, so do not beat it too hard.

After the poultry meat is beaten off, we take it out of the plastic bag and cut it into small strips, about two by one and a half centimeters in size.

Marinate meat with salt and pepper. You can add a few tablespoons of your sauce to the turkey if desired.

We take care of our vegetables. Peel potatoes, carrots and onions and cut into small cubes of the same size. We do the same with pumpkin.

It is best if the size of the pieces is about three by three centimeters, then the vegetables will be evenly saturated with the juice and flavor of the meat, and at the same time become soft enough when baked in the oven.

We prepare pots, for those who adhere to a healthy diet, we advise you not to add oil or fat. If you want to make the dish in a pot with turkey and potatoes more juicy and flavorful, you can add 10 g of butter or ghee to each serving.


Put the poultry meat cut into thin strips on the bottom, then add potatoes, carrots, onions and pumpkin. To spice up the dish, you can add bay leaves or garlic to it.

We cover the pots with impromptu lids, which can be made from several layers of foil. If you have clay lids for your pots, use them.

Clay molds are placed in an oven heated to 180 °. The cooking time is 50-60 minutes. Pots with turkey and potatoes are served hot. You can decorate the dish with a spoonful of sour cream and finely chopped herbs.

Pots of cream and mushrooms

Fans of exotic and gourmet dishes can be advised to cook pots with turkey and mushrooms. White mushrooms or champignons, which should be used for cooking, go well with cream or homemade sour cream.

It is best to choose breast or thigh fillets for this dish. This meat is the most tender and refined. To make six servings, you will need the following ingredients:

Cooking steps:

Finely chop the onion head or cut into thin half rings. Pour two tablespoons of vegetable oil into the pan or add 60 g of butter. Heat over medium heat and fry the onion in oil until golden brown.

For cooking, you can use both fresh and pickled mushrooms. Cut into thin slices and fry the mushrooms together with the onions for three to five minutes. Thus, after frying, the mushrooms will acquire a bright taste and aroma, which will noticeably decorate the dishes.


Peel potatoes, cut into small cubes. We clean the turkey fillet from films and veins, cut into thin strips or cubes, like potatoes. Salt and pepper meat and potatoes, add spices to taste.

The final stage is the collection of pots. But one lay out meat with potatoes, then vegetables and cover with a layer of mushrooms and fried onions. Pour everything with a small amount of cream or low-fat sour cream, close the pots with lids.

It takes at least 50-60 minutes to cook a turkey thigh fillet in a pot oven. Potatoes with turkey meat are served in pots with a creamy sauce; finely chopped greens and a mint leaf can also be a wonderful decoration.

Turkey breast in pots with cheese

Cream cheese semi-hard varieties can be a great addition to the turkey. To cook turkey breast in pots you will need:

A step-by-step recipe for cooking a turkey baked in pots:

We prepare the bird fillet, for this we cut out the veins. If you purchased the thigh part for cooking, you can put the meat in a plastic bag and the bags lightly beat it off. We rub the turkey with spices, salt, pepper to taste, be sure to add a few cloves of garlic.

Next, we prepare the eggplant and zucchini. Vegetables are peeled, soaked in cold salted water for 20-30 minutes. This method allows you to get rid of the bitterness that eggplant contains.

Then peel and cut the zucchini into small cubes. Cut the eggplant in the same way. We rub the carrots on a coarse grater, chop the onion. To give the dish a bright taste and aroma, onions can be fried in vegetable or butter until golden brown.


Lubricate the clay molds from the inside with butter, then put the poultry fillet, zucchini, eggplant in them. Add bay leaf, salt vegetables to taste. Then spread the fried onions and carrots, chopped on a grater. We rub the cream cheese on a coarse grater, sprinkle on top with a layer of not me two or three centimeters.

Close the molds with foil or a lid. We place the pots in a preheated oven at a temperature of 160-180 ° and cook them for at least 50-60 minutes. 10 minutes before the end of cooking the turkey fillet in pots, remove the lid from the pots and let the cheese crust brown.

hot pots, step -by -step recipe for 2203 kcal, photo, ingredients

Add recipe

Recipe

Advertising

Videraul on the topic

Recipe from Julia Vysotsky

Terrin from a rabbit with a rabbit

If you couldn’t buy a rabbits with liver, replace it with chicken liver. Instead of port wine, marsala or vermouth can be added to giblets. If fresh sage is not available, use dried sage. Cook offal

Julia Vysotskaya

Recipe from Yulia Vysotskaya

Beef steak with anchovy oil

Be sure to remove the meat from the refrigerator before cooking so that it is at room temperature. You can add a little chili or sweet paprika to the anchus oil, and if you don’t like anchovies,

Julia Vysotskaya

Advertising

Viderait on the topic

Recipe from Julia Vysotsky

Fanded pepper

It is not necessary to add thyme to minced meat - lamb works well with cumin, rosemary or suneli hops.

Yulia Vysotskaya

Recipe from Yulia Vysotskaya

Potato flower with salmon and quail eggs

Herring fillet can be used instead of salmon.

Julia Vysotskaya

Advertising0148

Cooking

2 hours

Recipe for:

6 persons

DESCRIPTION

Another recipe brought from Georgia, like clay pots, in which the roast was prepared. Actually, I cook pots quite often, but Georgia has its own peculiarities: firstly, meat (more often beef and lamb) and vegetables must be fried, and secondly, greens (cilantro, parsley, tarragon) and garlic are added to the finished dish. And, of course, spices... A lot of spices. 44g

% DV

10%

1%

3%

Based on your
age, weight and activity. It is a reference information.

Log in or register and we will be able to withdraw your daily rate of consumption of proteins, fats and carbohydrates

Enter/Register

Ingredients for

Portations

Main

Files

1 kg

potatoes

1 kg

carrots

2 pcs.

onion

1 pc.

eggplant

1 kg0005

Add a photo

There are no photos of this recipe yet

Add a photo

Step-by-step recipe with photo

Cut the turkey into small pieces and quickly fry in a hot pan for about 5 minutes, add salt and pepper.


Cut the eggplant into thin strips, season with salt, wait 5 minutes for the juice to stand out and rinse with cold water.


Dice bell pepper, onion and carrot.


In a frying pan in which the meat was fried, pour oil and fry the vegetables, salt and season with suneli hops.


Peel the potatoes and cut into cubes.


Put the meat into the prepared pots first.


Then potatoes.


And vegetables. Pour 100 ml of water into each pot, cover with a lid and place in the oven.

Learn more