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Bought my turkey for Thanksgiving, and picked up an aluminum pan for roasting it in. The butcher saw and told me it wouldn't hold my 22 pounder. He and a customer suggested I get a roaster with a rack in it. Non stick surface.
Been looking on line, succeeded in getting totally confused.
The Kitchenaid one, the teflon doesn't last; and it is costly! The Calphalon is even more pricey.
So, what do you use? Thanks!
I detest any baking/cooking stuff with those so called "non stick" surfaces. Get any roaster you can scrub with a Brillo pad. If something sticks BAD, put water in it, heat it, turn it off and let it set..
I find with all my aluminum pans, if I keep a nice shine on the with brillo pads, they are SO much easier to clean. I only like aluminum or stainless steel for baking because if properly taken care of, they will last forever.. (Teflon don't)... and they are easy to clean.
I would just put it in a turkey bag and put it in the oven. That's what I always do. Cooks quickly, is tender, and no mess to clean up - just throw the bag away!
I'd have to agree with Laura's Babies, Teflon does not last. I had a set of KitchenAide pans, spent almost $200 on them and they didnt last a year. I could scramble eggs in the small skillet and it looked like I'd peppered them heavily... nope just the non stick coating. YUCK! So I tossed the bad pans and donated the others to Goodwill. Both a set of Wolfgang Puck Stainless ones. I love love love them.
Anyways...
The last two years I've made the turkey, I've used a turkey bag from Reynold's inside of the disposable aluminum pan. My only complaint was how flimsy the pans were once they had a big turkey in them! Not much of a mess with the turkey bag... Had LOTS of compliments on the meat too.
My mom was the turkey cooker. She put it in an aluminum pan, which had a rack inside, added a bit of butter all over the bird, water on the bottom of the pan (added more when needed), and let it cook.
This year (I won a 25 pounder last year and cooked it in Sept) I cut the bird up..legs, split the breast, cooked all as above. All got cooked, evenly, juicy, yummy.
Oh, I brined the bird in a huge Glad bag (the ones they advertising for storage) for 24 hours in Kosher salt before cooking.
Those aluminum pans don't cost much - how about buying 2 and putting one inside the other. That ought to make it sturdy enough.
Teflon is evil. And harmful. It was not meant to go into a high temp oven. I'm in the industry. Believe me I know! I use a stainless steel roaster. You can scrub the Heck out of it. Just use plenty of PAM. I even use the disposable aluminum kind. Works like a charm!
My most favorite rack is from Cuisipro. It has a 'spine" that you can pull out and seperate the two sides. No lifting the bird! See here:
http://www.cookware.com/asp/superbro...fid=GANk232270
Good luck!
Yes, that works; I've done it. :)Quote:
Originally Posted by Grace
Or putting the aluminum pan on a cookie sheet would probably work.Quote:
Originally Posted by Grace
We've had the same big aluminum roasting pan for over 25 years. I don't have any "non-stick" pans - all they do is peel and that's really not good for you. That roasting pan is a workhorse, and anything (anything!) can be soaked out of it. We have never cooked turkey in anything else.
Yep, that's what we do. Put the nested pans on a cookie sheet or pizza pan. Makes it easier (and sturdier) for taking it out and putting it back in the oven.Quote:
Originally Posted by Grace
Paul's mom uses an enamelware roasting pan - the kind that's black with white speckles, it's plenty sturdy, and she's used it for as long as I can remember.
Great info, thanks for all the replies.
Here's what I use..
http://cgi.ebay.com/WAGNER-WARE-MAGN...item5884610ae6 Wagner ware is some of the best cookware ever!
That's what my mom uses too! Same black with white speckles.Quote:
Originally Posted by Karen