More turkey: what type of roaster pan for convection roast?

13 years ago

Beekeeperswife's post made me think about our turkey, which, thank goodness, I am able to order from our local organic supermarket. We thought about ordering a smoked turkey from the bbq place, but I'd really like to try the new convection oven. Plus, we have an elderly kitty who loves turkey, so I cannot deprive him of his favorite day of the year when we prep and cook the turkey. I'm thankful we have him around for another Thanksgiving.

I did NOT get the broiler pan and tray with our floor model, and I can't seem to find both pieces online. Can I just get a basic roasting pan with a rack and pan?

I've always cooked the turkey in the electric oven in an oven bag with a disposable tray. I would like to take advantage of the convection roast feature.

Thanks a bunch.

Comments (8)

plllog
13 years ago
Sure you can use a basic roasting pan! My first turkey in my new convection oven was made in a double EZFoil pan (i.e., two together) because it was too big for my roaster (22 lbs.). Someone recommended that I loosely cover it with heavy duty foil, which I did for a good portion of the time. I'm not sure if that promotes browning or protects from singing, or does not much at all. There was white wine but no added fat, and I basted a few times. Just be prepared for how fast it cooks on convection bake!!
gsciencechick
Original Author
13 years ago
That's great to know, thanks! That's a big bird, and it looks fantastic. The browning is awesome.

We don't get really big turkeys, maybe 11-12 lbs. at the most, so, yeah, I'll have to watch the time for sure.

Our range is a Samsung induction.
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My first thought was an expander ring too! There's times I put foil over the top of the roaster and the lid on to hold it in place when I want all moisture in there. But using it as the lid, well, essentially it'd be like putting foil over your oven door and leaving the oven door partly open. I think it could work but you'd lose a *lot* of heat and it'd affect the cooking. I'd try to cut off the bottom of the bird a bit or cut it into pieces and cook the pieces. Or maybe drop it on the floor a few times or sit on it to flatten it out a bit! ;) 22# is about the max for an 18 qt Nesco. One other thought is Rube Goldberg, jerry-rigged thought. You could take the cookwell out, use a large aluminum pan in it, top it with foil and invert the cookwell as a lid. You'd still probably lose a lot of heat & steam but not as bad. Another possibility is by removing the cookwell it might give the depth you need. I would not cook the food directly in the heatwell though, definitely use a pan or line it with several layers of heavy duty foil. Are you using a rack? Maybe eliminate the rack?
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mountaineergirl
13 years ago
gsciencechick - How do you like your Samsung range? I'm hoping to get an induction range next year and it seems to be reasonably priced. Was there a "learning curve"? do you have any problems with the power distribution when using all the elements ("burners" I still call them) ?? Are the controls easy to use? sorry for all the questions. There aren't a lot of choices now for induction ranges, I was looking at Kenmore also. I have Samsung washer/dryer and really like those - have not had any problems (knock on wood)

Sorry to hijack :)
plllog
13 years ago
Gigantabirds have to be ordered here too, and in the Spring the only ones to be had are frozen. :) One GW member recently made a 40 lb. bird.

What I forgot to mention was something you probably know: To take advantage of the convection while roasting make sure the sides on your roasting pan aren't very high. OTOH, you can make a great bird even without convection in a covered cast iron, cast aluminum, or clay roaster.
gsciencechick
Original Author
13 years ago
Mountaineergirl, I think I'm the only one here with the Samsung. We replaced a 20-year-old coiltop with the induction, so, yes, definitely a huge change, but all for the good! Everything cooks so much faster, and the responsiveness is quite amazing. I like the power boost, and then to go directly to a simmer to cook rice is really great.

Some people complain about the burner layout, but I am fine with it. Love using the convection! I only had to get rid of a few nonstick pans that did not work on it. Samsung was offering a starter set of Infinite Circulon nonstick, so that was a nice bonus.

The fans do run after using the oven, and this bothers some people, but that's the way it works to cool the components.

We got our range as a floor model plus additional clearance, so it was too big of bargain to pass up. Keep looking because a lot of people outside of GW do not even know what is induction.

Thanks for the heads up on the roaster pan sides.
Buehl
13 years ago
With convection anything, the lower the sides of the pan the better. I roast mine on a roasting rack that fits onto a broiling pan. The "pins" of the rack fit into holes in the roasting pan so the rack sits on top of the roasting pan and is raised.

The pan & rack did not come w/my ovens (GE stopped including them in the Profile ranges & ovens in 2007)...they're from my old range (also convection). You don't need to use "custom" roasting pans.
gsciencechick
Original Author
13 years ago
Maybe I can just pick up a broiler pan and rack from ebay or other online, etc. if they're all basically a standard size. The one from the old range was from the PO and not in good condition, so we had to get rid of that one a long time ago, so I never had one. I figured with a new range I'd get one, but then this range didn't have it.
mountaineergirl
13 years ago
Thanks for the info on the Samsung. I have plenty of time to shop around because it will be next year before I can consider one. We spent $2000 more on our granite than originally planned so I'll have to endure my electric coil range a bit longer. And I figure the longer I wait, the price will come down (wishful thinking?)

I don't have any experience with convection either. My mom had a microwave/convection oven but never used the convection. I don't know why, she just said she didn't like it. Had it been her regular oven instead of the microwave combo thing, it may have been a different story.

I have some favorite pans that will not work on an induction, so I have mixed feelings about that. One is a very thick/heavy stainless that NOTHING burns in and it belonged to my mom, so I'm quite attached to it :)

well I have plenty of time to research this, and maybe in another year there will be more brands making the ranges.

More turkey: what type of roaster pan for convection roast?

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More turkey: what type of roaster pan for convection roast?

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