This guide contains Amazon affiliate links. As an Amazon Associate we earn from qualifying purchases, at no extra cost to you.
I do most of the baking in our family, so I think about the oven a lot: what fits, where the heat comes from and how much room a pan needs around it. A pie or a cake forgives a crowded oven more than a 20-pound turkey does. Thanksgiving is on November 26 this year, and the week before is when stores run out of the big pans, so this is the time to measure. I haven’t tested the pans below side by side; the picks are based on sizes, materials, warranty terms and what owners say after using them for holiday dinners.
Pan and oven-fit calculator
Which pan, and will it fit?
Pan size by turkey weight
| Turkey | Pan (inside) | Feeds about | Notes |
|---|---|---|---|
| Under 12 lb, or a turkey breast | 14 × 10 in | 6–8 | A 9 × 13 baking dish also works for a breast |
| 12–16 lb | 16 × 12 in | 8–12 | The most useful size; fits almost every oven |
| 16–20 lb | 16 × 13 in | 12–16 | Check width with handles |
| 20–25 lb | 18 × 13 or 18 × 14 in | 16–20 | Measure your oven first; heavy to lift when full |
A common guideline is to plan on about 1 to 1½ pounds of whole turkey per person; go higher if you want leftovers.
Low sides, a rack, and why it matters
Hot air has to get under and around the bird. In a deep pan the lower half of the turkey sits in a pool of steam: the breast cooks, the thighs lag and the skin underneath stays pale. A pan with sides of about 2½ to 3 inches and a V-rack or flat rack that lifts the turkey an inch or more solves both. Sturdy, upright handles matter too: you’ll be lifting 20-plus pounds of bird, pan and hot drippings out of a 325°F oven.
Pans worth a look
Stainless steel roasting pan with rack, about 16 inches
Cuisinart’s Chef’s Classic 16-inch roaster with rack is a long-running popular choice in this size; similar stainless and tri-ply pans come from Circulon, All-Clad and others. Stainless can go on a burner afterwards to make gravy from the drippings.
Pros: fits most ovens; rack included; works for gravy on the stovetop.
Cons: thinner bases can warp on a high burner; nonstick racks lose their coating over time.
Enamel-on-steel oval roaster (Granite Ware style)
The speckled enamel roasters many of us grew up with are light, cheap and come in sizes that hold 20-plus pound turkeys, often with a lid.
Pros: very cheap for the size; lid helps for braising.
Cons: deep, lidded shape steams rather than browns unless you roast uncovered; enamel chips if dropped.
Heavy-duty disposable foil pans + a sheet pan
If you roast a turkey once a year and have nowhere to store a big pan, a heavy-duty foil roaster set on a rimmed baking sheet does the job.
Pros: no storage; easy cleanup.
Cons: flimsy without the sheet pan underneath; harder to make gravy in.
The pan is half of a good turkey; the other half is knowing when it’s done. Our comparison of MEATER vs TempSpike vs CHEF iQ covers wireless thermometers, and before the big day it’s worth checking whether your oven runs hot or cold.
FAQ
What size roasting pan do I need for a turkey?
As a rule of thumb: a 14 × 10 inch pan for a turkey up to about 12 pounds, a 16 × 12 or 16 × 13 inch pan for about 12 to 20 pounds, and an 18 × 13 or 18 × 14 inch pan for 20 to 25 pounds. The bird should sit on a rack with an inch or two of space around it.
Will an 18-inch roasting pan fit in my oven?
In most standard 30-inch ranges, the oven cavity is wide enough for an 18-inch pan, but the handles add width and you want about 2 inches of space on each side for hot air to move. Measure the inside of the oven wall to wall and check the pan’s size including handles before you buy.
Should a turkey roasting pan have high or low sides?
Low to medium sides, about 2½ to 3 inches, are better: they let hot air reach the lower part of the bird so the skin browns. Very deep pans hold juices but shade and steam the thighs.
Can I roast a turkey in a disposable foil pan?
Yes, but always set it on a sturdy baking sheet. Foil pans flex when you lift a heavy bird, and hot drippings can spill. Use a rack inside, or crumpled foil, to lift the turkey off the bottom.
How long does it take to roast a turkey?
The USDA’s timetable for an unstuffed turkey at 325°F is about 2¾ to 3 hours for 8 to 12 pounds, 3 to 3¾ hours for 12 to 14 pounds, 3¾ to 4¼ hours for 14 to 18 pounds, 4¼ to 4½ hours for 18 to 20 pounds and 4½ to 5 hours for 20 to 24 pounds. It’s done when a thermometer reads 165°F in the thickest part of the thigh, the wing and the breast.
Sources
- USDA FSIS: Let’s talk turkey, a consumer guide to safely roasting a turkey (timetable)
- USDA FSIS: Turkey basics, safe thawing
- Serious Eats: The best roasting pans
- America’s Test Kitchen: Roasting pans (equipment review)
Affiliate disclosure: Smart Home Shields is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate we earn from qualifying purchases. If you buy through our links, we may earn a small commission at no extra cost to you. Product details on Amazon change often, so check the current listing before you buy.