Use a shallow roasting pan with a rack, large enough that the turkey does not touch the sides and deep enough to catch drippings without being a high-sided pot. USDA roast guidance calls for a rack in a shallow pan and an oven no lower than 325°F. A 16-inch pan is a common fit for a large bird; always measure your oven and the turkey first. See the Thanksgiving guide, how long to cook a turkey, and how to roast a Thanksgiving turkey.
Shallow, with a rack and some space
A shallow pan, with sides often around 2 to 3 inches, lets hot air move around the turkey. A deep pot traps steam and can slow browning. The rack lifts the bird out of the drippings so the back does not stew. Leave a little air gap around the turkey; if the bird is jammed against the sides, heat cannot circulate and drippings may overflow.
Measure the oven interior and the pan handles, not just the base. You need clearance on all sides and room to lift the pan in and out with mitts. If you are cooking a turkey breast, a smaller pan is fine as long as it is still shallow and has a rack. Related: how to cook a turkey breast and turkey cooking methods.
Match the pan to the bird
A compact 14-inch pan may suit a modest turkey; a 16-inch stainless roaster is a typical choice for a larger bird, including many in the 16- to 24-pound range, but the only sure test is a dry fit: set the thawed or still-wrapped turkey in the pan before Thanksgiving Day. If the pan is too small, use a sturdy rimmed sheet with a rack only if it can safely hold the drippings, or choose a larger roaster. Avoid flimsy disposable pans unless they are well supported on a heavy sheet.
Frequently asked questions
What size roasting pan do I need for a turkey?
Choose a shallow pan with a rack that leaves space around the bird and fits your oven, handles included. A 16-inch pan is a common size for a large turkey, but measure before you buy.
Can I use a disposable foil pan?
Only if it is sturdy and set on a heavy rimmed sheet so it cannot buckle when you lift a full turkey. Support matters more than the foil brand.
Do I need a lid?
Not for a standard roast. A lid or tight cover steams the skin. Tent with foil only if the breast is browning too fast.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A 16-inch stainless roaster with a rack and basting tools.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — The pan gets the bird in the oven; the thermometer tells you when it is done.
- Reynolds Kitchens Turkey Oven Roasting Bags, Holds Up to 24 lbs, 2ct — An oven bag can go in a shallow pan; still leave room and check 165°F.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh the turkey if the label is missing, so you can plan pan size and cook time.
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