Many of us dig our roasting pans out of storage once or twice a year, usually at Thanksgiving. That's the pan that turkeys should always be cooked in, right? Sure, they’re the perfect size for a turkey, look impressive to guests, and make us feel like pros in the kitchen.
But here's a question: What if we didn’t need that fancy roasting pan after all? Would a simple, all-purpose, kitchen workhorse like a rimmed baking sheet work just as well—or maybe even better?
Sure, the high sides of a roasting pan makes it less precarious to carry the turkey from oven to countertop. That depth also allows for lots of liquid in the bottom of the pan, which prevents the aromatic vegetables from scorching and the bird from drying out. But those taller sides aren't entirely your allies. They also block air from circulating around the thighs—the area that take longest to cook—which often means they end up pale and underdone, while the upper half of the turkey (the breast and drumsticks) get blasted with heat and often dried-out.
Sheet pans, on the other hand, have short sides that allow for easy heat circulation, so the thighs cook at a similar rate as the breast. And this is a good thing. Picture it: Uniformly golden-brown, crisp skin, fully cooked dark meat, and juicy breast meat.
It's not all sunshine and lollipops. The shorter sides don’t allow you to add much liquid (at least not all at once—more on that later) and can be intimidating to maneuver with a heavy bird, sloshing pan-drippings, and no handles. But if you don't own a roasting pan—or you just want to try something new—you can do it. Just steady those nerves, flex those arm muscles, grab a trusty turkey recipe and adapt it using to the directions below.
That's a nice tan right there.
Select a sturdy baking sheet
Sometimes called half-sheet pans, these measure 18-inches by 13-inches by 1- to 1 1/8-inch deep and are made of aluminum or steel. Look for a thickness of 18 gauge (the higher the number, the thinner the material) for the best durability with the least amount of warp. Nonstick is great for easy cleaning but not essential here.
Use a flat oven-proof rack
Regardless of whether you use a roasting pan or baking sheet, for best air-circulation, a roasting rack is key. Many sheet pans are sold as a set with cooling racks that fit snugly in the pan. These racks are fine, but the ones made for roasting pans are even better. While air circulation is important, by lifting the bird from the pan, the rack also allows more surface area for aromatics and liquid. Since the surface area is similar to that of the roasting pan, there’s no need to skimp on the vegetables.
Use smaller vegetables and less liquid
Cutting up aromatics like onions, carrots, and celery a bit smaller allows them to easily fit under and around the flat rack. Because the sides of the pan are lower, the vegetables won’t be completely submerged in liquid and can dry out. Toss them with a few tablespoons of oil before adding to the pan to keep them moist. Add enough liquid initially to the pan to cover the vegetables halfway—about 2 cups. The shallow depth means quicker evaporation, so to keep the aromatics from scorching, you'll need to replace the water occasionally as the bird cooks.
Keep an eye on your bird
With greater heat circulation, the turkey will cook slightly faster. Start checking the temperature a little past halfway to make sure you’re on track, but remember that the last few minutes see the greatest jump in temperature. When the turkey is done, take caution: Moving a heavy, shallow pan filled with hot drippings isn't a smart idea. Instead, slowly pull the oven rack out just far enough so that you can reach the turkey and keep the pan level. Set another rimmed baking sheet on the open oven door and use two clean oven mitts to transfer the turkey (with the rack if possible) to the second baking sheet. Once the turkey is safely on the countertop, use a bulb baster to transfer as much of the pan drippings as possible to a bowl. Then, using oven mitts, pour the remaining drippings into the bowl for your gravy.
Head this way for our ultimate guide on how to cook a turkey →
