The best roasting pan for a turkey is a tri-ply stainless steel pan about 16 inches long, with a flat bottom, a snug V-shaped or curved rack, and large upright handles. That design holds a 20-pound bird, browns evenly, and can go straight onto the burners so you make gravy in the same pan.
Both America's Test Kitchen and Serious Eats picked the same winner: the Cuisinart MultiClad Pro 16-inch roasting pan with rack. America's Test Kitchen found that fully clad stainless steel heats more evenly and resists warping, and Serious Eats preferred stainless for durability and easy cleanup.
This guide covers the right size for your bird, what to look for in a rack and handles, how stainless compares with nonstick, enamel, and disposable foil, and what the testers recommend.
| Tri-ply stainless | Ceramic nonstick | Enamel on steel | Disposable foil | |
|---|---|---|---|---|
| Browning and fond | Best | Less fond for gravy | Uneven in testing | Fair |
| Stovetop gravy | Yes | Yes, on some models | Low heat only | No |
| Holds a big turkey safely | Yes | Yes | Size varies | Can buckle |
| Cleanup | Needs scrubbing | Easiest | Easy | Throw away |
| Tester verdict | Top pick at both testers | Serious Eats ceramic pick | Not recommended by ATK | Fine in a pinch, needs support |
What Size Roasting Pan for a Turkey
Measure your oven before you buy. Most roasting pans for a holiday bird run about 16 inches long and 12 to 14 inches wide, plus the handles.
For turkeys up to about 20 pounds
America's Test Kitchen's winner measures 16 by 12.25 inches, and testers describe that as ideal for a turkey of about 20 pounds. Its review also found that one enamel pan was too small to fit a 19-pound turkey.
Bigger is not always better
America's Test Kitchen downgraded a 17 by 13.75 inch pan as big, heavy, and boxy, which made pouring off drippings awkward.
Small pans for small birds
Serious Eats found a 9 by 13 inch pan only just fit an 11-pound turkey, with parts sticking out, and advised choosing a larger pan for Thanksgiving.
Depth
Food safety guidance from the USDA, as published by University of Wisconsin-Madison Extension, says to roast a turkey breast-side up on a flat wire rack in a shallow pan 2 to 2 1/2 inches deep. A shallow side lets oven heat reach the lower part of the bird.
Rack and Handles
These two details decide whether a pan is pleasant or nerve-racking to move with a hot, heavy bird inside.
Angled or curved rack
Serious Eats found flat racks let raw chicken and turkey slip around as the pan moved, while angled or curved racks held the bird in place and left room for vegetables underneath. America's Test Kitchen preferred snug racks that do not shift in the pan.
Rack handles
Serious Eats liked racks with upward-angled handles for lifting. America's Test Kitchen noted that a rack with handles on its long sides avoids bumping the pan's own handles.
Big upright pan handles
America's Test Kitchen found big, upward-facing handles easiest to grip. Serious Eats looked for handles at least 4 inches wide and 2 to 3 inches deep, enough room for oven mitts, and found straight handles avoided problems with outward handles in small ovens and inward handles crowding a roast.
Weight
America's Test Kitchen's testers preferred a moderate weight under 7 pounds for the empty pan. A loaded pan adds up fast: Serious Eats weighed one pan at 21.5 pounds with an 11-pound turkey inside.
Material
Material decides how evenly the pan browns and whether it survives a burner when you make gravy.
Tri-ply stainless
Stainless steel with an aluminum core. America's Test Kitchen found fully clad pans heat more evenly and resist warping. Serious Eats called stainless the more forgiving material, easier to clean and maintain, and fine with acidic ingredients.
Ceramic nonstick
Serious Eats picked the Caraway Roasting Pan for easy cleanup and noted it works on any stovetop. The tradeoff is fond: the slick surface stops browned bits from sticking, so pan gravy has less flavor than from stainless.
Enamel on steel
America's Test Kitchen did not recommend either enamel pan it tested. One buckled on the stove and lost pieces of enamel, and the other only coped with stovetop use at medium-low heat. Both had ridged bottoms that striped potatoes and got in the way of gravy.
Disposable foil
Serious Eats notes that flimsy foil trays can collapse under a heavy bird and cannot be deglazed for gravy. If you use one, set it on a sheet pan for support.
Thin stainless
America's Test Kitchen found a thin, inexpensive stainless pan browned unevenly, twisted by hand, and blackened on the burner. Serious Eats' budget pick also scorched when deglazed.
Stovetop Gravy
A roasting pan that can sit across two burners lets you deglaze the drippings and whisk up gravy without moving them to another pan.
Flat bottom
America's Test Kitchen credits its winner's flat bottom for easy deglazing without buckling or burning.
No grease channel
Serious Eats found pans with a channel around the edge made gravy harder: the whisk could not glide over the fond and stock pooled in the channel. Oil also ran away from potatoes and browned them less.
Pouring lip
Serious Eats looked for a slightly curved or flared rim so drippings pour without dribbling.
What the Testers Picked
The two most detailed current reviews agree on the top pan.
America's Test Kitchen
In its review dated June 11, 2025, America's Test Kitchen named the Cuisinart MultiClad Pro Triple Ply 16-inch Roasting Pan with Rack the winner. It held a 19-pound turkey easily and seared pork loin without buckling. The one drawback testers noted is that the rack handles line up with the pan handles, which makes unloading tricky. The Viking 3-Ply Stainless Steel roaster was also highly recommended.
Serious Eats
Serious Eats' review, updated September 4, 2026, after testing 13 pans, also picked the Cuisinart MultiClad Pro. It singled out the All-Clad Stainless-Steel Flared Roasting Pan for browning, the Misen Roasting Pan as a shallow option without a rack, the Caraway Roasting Pan as the ceramic pick, and the Tramontina Stainless Steel Roasting Pan With Rack as the budget pick, with the caveat that it scorched on the stove.
How to Choose a Roasting Pan
Use this list to check any pan against what testers found matters.
Fully clad stainless
Tri-ply construction browns evenly, resists warping, and can go on a burner for gravy.
About 16 inches long
A pan around 16 by 12 to 13 inches fits a turkey of about 20 pounds and most standard ovens.
Snug V or curved rack
The rack should hold the bird still when you move the pan and sit firmly without sliding.
Large upright handles
Look for handles you can grip with oven mitts on, roughly 4 inches wide.
Flat bottom, no channel
A flat floor makes whisking gravy easy and browns vegetables evenly.
Manageable weight
Under about 7 pounds empty is a sensible target, since a turkey and drippings add much more.
Photo by RDNE Stock project on Pexels
Pan Types Worth Considering
Most cooks do best with stainless. These are the three styles worth a look, depending on how often you roast.
Tri-ply stainless roasting pan with rack
The style both America's Test Kitchen and Serious Eats chose, with the Cuisinart MultiClad Pro as the shared winner. It roasts, sears, and makes gravy on the stove.
Look for
- Aluminum core, fully clad
- Included V or curved rack
- Big upright handles
Watch out for
- Needs scrubbing after roasting
- Large to store
Ceramic nonstick roasting pan
Drippings wipe out easily. Serious Eats picked the Caraway Roasting Pan here. Expect less fond, so gravy made in the pan is lighter in flavor.
Look for
- Rated for high oven heat
- Stovetop-safe base
- Sturdy rack feet
Watch out for
- Less browning for gravy
- Coating wears with metal tools
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ROO is a silicone mat that sits under your cutting board. It grips smooth countertops so the board never slides, and its built-in 7-cup pouch catches peels and trimmings as you cut. The Bundle includes the mat, a rubberwood board, and a reusable storage bag. $64.99.
Shop the ROO Bundle →Shallow stainless roasting pan
Low sides let air reach the food for browning. Serious Eats' pick, the Misen Roasting Pan, is sized like a half-sheet pan so a standard baking-sheet rack fits it.
Look for
- Low sides for air flow
- Fits racks you already own
- Wide riveted handles
Watch out for
- Holds little liquid
- Often sold without a rack
Upgrade Your Prep Workflow: The ROO Bundle
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Check out the ROO Bundle →How This Guide Was Put Together
This guide is built from independent roasting pan testing and food safety guidance. Picks and findings come from America's Test Kitchen's roasting pan review dated June 11, 2025, and Serious Eats' roasting pan review updated September 4, 2026. Pan depth and rack guidance come from USDA advice as published by University of Wisconsin-Madison Extension on November 18, 2022. All sources were checked October 12, 2026. We did not test these pans ourselves. ROO makes a silicone cutting board mat and a rubberwood board, not cookware.
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Frequently Asked Questions
What size roasting pan do I need for a 20-pound turkey?
About 16 by 12 to 13 inches. America's Test Kitchen's winning pan measures 16 by 12.25 inches and suits a turkey of about 20 pounds.
Do I need a rack in my roasting pan?
USDA guidance calls for a flat wire rack in a shallow pan. Testers found V-shaped or curved racks hold a bird more securely than flat ones when you move the pan.
Is stainless or nonstick better for a roasting pan?
Stainless, for most cooks. It browns better and builds the fond that flavors gravy. Nonstick is easier to clean but leaves less fond.
Can I make gravy in my roasting pan on the stove?
Yes, with a fully clad stainless pan that has a flat bottom. Thin and enamel pans buckled, scorched, or chipped in America's Test Kitchen testing.
Are disposable foil roasting pans OK for turkey?
They work in a pinch, but Serious Eats notes they can collapse under a heavy bird and cannot be used for gravy. Support one with a sheet pan.
How deep should a roasting pan be?
USDA guidance says a shallow pan 2 to 2 1/2 inches deep. Deeper pans hold more liquid but shield the lower part of the bird from heat.
A tri-ply stainless pan around 16 inches long, with a snug rack and handles you can grip in oven mitts, will handle Thanksgiving and every roast after it. Check that it fits your oven, and plan to make the gravy right in the pan.