- Only use foil baking pans that are designed for roasting. They are larger, thicker and have higher sides to accommodate a turkey and grease/juices that are generated during cooking.
- When faced with price and foil thickness differences, always chose the heavier and better quality pan.
- Before using a foil roaster, hold it up to the light and inspect it for flaws (cuts/breaks) and any signs of cuts in the foil from previous use. When in doubt, discard the pan. You should only use bakeware that is deemed to be safe.
- Always place a metal cookie or baking sheet underneath the foil roaster, for two reasons:
- Foil bakeware is too flimsy when it contains a heavy turkey; it could buckle and spill its contents when you try to remove it from the oven. A sturdy sheet will make the foil roaster more stable and will enable you to remove the roasting pan (and metal sheet) safely from the oven.
- If there are any cuts or breaks in the foil that went unnoticed, it could leak and a metal sheet underneath could catch drips and reduce the risk of grease spills in your oven.
- When testing your turkey to see if it is done, use care with a knife or any sharp utensil to ensure you do not puncture the foil roaster.
- Poultry racks or lifters should not be used in foil, as they could puncture the foil material.
- Although foil bakeware can often be re-used, in this case, I wouldn't recommend it. Once you've used one for heavy meats or poultry, any bend in the foil could jeopardize the integrity of the foil pan making it hazardous in the future.
- After the turkey is removed from the foil pan, I would transfer the poultry juices to a pot in order to make gravy. Foil pans should not be used for stovetop cooking.
Read More About Roasters & Turkeys
Before You Buy a Roaster
Turkey Tools You'll Need
Host a Stress-Free Dinner
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