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OT: Turkey Roaster pan

PowakPowak Posts: 603
This year we’re having thanksgiving at our house. Usually I smoke a bird on the egg and bring it to wherever we’re having it. This year we’re going for a straight up roast and we’ve needed a turkey pan so I picked one up. I got the a big old Graniteware rectangular one with a lid. My question is, should I put a roast/rib rack inside to place the turkey on it just put it flat on the bottom of the pan?


  • FockerFocker Posts: 8,278
    edited October 2017
    I would float it for air circulation.
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • SmokeyPittSmokeyPitt Posts: 9,860
    I prefer a rack. I use a V rack that gets it up out of the pan. The rack will help with more even browning.  FWIW I start it off breast down and flip it over approximately 1/2 way through cooking.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • DredgerDredger Posts: 1,453
    We prefer to use a rack. I am a big fan of turkey roasters. This is a turkey cannon. You fill the center post with wine, lemons, herbs, etc. and slide the turkey on it. It stays elevated for excellent heat and smoke circulation.

    Large BGE
    Greenville, SC
  • fishlessmanfishlessman Posts: 23,002
    definitely want a rack to lift it and make sure you can still get at the basting liquid. dont know what pan you have but at roasting temps ive noticed that low sided pans cook quicker than the high sided pans, mines low sided and at 350 dome i get 12 min per pound
  • kl8tonkl8ton Posts: 2,296
    Another vote for rack.
    LBGE - 36Blackstone
    Grand Rapids MI
  • thetrimthetrim Posts: 5,662
    I don't think I can fit my bird in a pan and on a rack in the egg.  
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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