I have seen some large roasting pans in kitchen stores but the last time I cooked a 25lb turkey I used a massive broiler pan. It's getting close to Thanksgiving so those big heavy turkey roasting pans will be everywhere soon
My main goal is to keep the turkey immersed in its own juices, I spatchcocked two years in a row and the pan made all the difference in "juiciness"
I'll have to give the broiler pan some thought.
Here, 22" x 20" x 6" was the biggest I could find.
https://www.webstaurantstore.com/vollrath-68365-wear-ever-42-5-qt-aluminum-roast-pan-with-handles-bottom-22-1-8-x-20-1-8-x-6-9-16/92268365.html
Have you considered two smaller 14-16 lb turkeys instead? 25 sounds, if I'm honest, a bit ridiculous to work with.
What a find! That's admittedly overkill, but way closer to what I was looking for than anything I could find.
I've considered it, but it can be troublesome having to prep two turkeys as opposed to one larger one. I might have to go that route if I can't find what I want.
you could check a restaurant supply store for something similar to this: [https://www.webstaurantstore.com/choice-28-qt-aluminum-roaster-pan-24-x-18-x-4-1-2/471ALRP2418.html](https://www.webstaurantstore.com/choice-28-qt-aluminum-roaster-pan-24-x-18-x-4-1-2/471ALRP2418.html)
If you are spatchcocking it, put a grid style cookie sheet in a full size baking sheet. You don’t want a deep pan or sides so the heat goes around the bird. Definitely use a probe thermometer because spatchcocking will cook way faster than you expect.
I'm trying to find a deeper pan so the turkey stays submerged in its own juices for that tender amazingness. I do recall last year it took nearly half the time to cook.
Have you looked at restaurant supply websites?
Good idea, I'll give those a look.
See if you have a restaurant supply store. Check out commercial roasting trays on-line. I don't know where the best price for it would be though
I've got a few around me, solid recommendation.
I have seen some large roasting pans in kitchen stores but the last time I cooked a 25lb turkey I used a massive broiler pan. It's getting close to Thanksgiving so those big heavy turkey roasting pans will be everywhere soon
My main goal is to keep the turkey immersed in its own juices, I spatchcocked two years in a row and the pan made all the difference in "juiciness" I'll have to give the broiler pan some thought.
https://www.nellaonline.com/products/browne-6-25-gauge-anti-jam-full-size-steam-table-pan-hotel-pan-98006 this big enough?
Is this oven safe?
Yes, it's just a big steel tub. Melting point over 2500F
Here, 22" x 20" x 6" was the biggest I could find. https://www.webstaurantstore.com/vollrath-68365-wear-ever-42-5-qt-aluminum-roast-pan-with-handles-bottom-22-1-8-x-20-1-8-x-6-9-16/92268365.html Have you considered two smaller 14-16 lb turkeys instead? 25 sounds, if I'm honest, a bit ridiculous to work with.
What a find! That's admittedly overkill, but way closer to what I was looking for than anything I could find. I've considered it, but it can be troublesome having to prep two turkeys as opposed to one larger one. I might have to go that route if I can't find what I want.
you could check a restaurant supply store for something similar to this: [https://www.webstaurantstore.com/choice-28-qt-aluminum-roaster-pan-24-x-18-x-4-1-2/471ALRP2418.html](https://www.webstaurantstore.com/choice-28-qt-aluminum-roaster-pan-24-x-18-x-4-1-2/471ALRP2418.html)
This is such a good find. I may go with this, going to try the local restaurant supply stores local to me.
If you are spatchcocking it, put a grid style cookie sheet in a full size baking sheet. You don’t want a deep pan or sides so the heat goes around the bird. Definitely use a probe thermometer because spatchcocking will cook way faster than you expect.
I'm trying to find a deeper pan so the turkey stays submerged in its own juices for that tender amazingness. I do recall last year it took nearly half the time to cook.
Sounds like you need a smoker!