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Roasting pan vs fry pan for Turkey
Hi folks. Simple question here. Canadian thanksgiving is coming up and I'll be in charge of cooking the turkey. It's only going to be for 3 adults so instead of a whole bird I'm going to be roasting a breast and a leg.
I've used my 12" stainless steel pan before to roast chicken in the oven. I like doing that because I can just stick it out of the oven and then put it on the stove to make a sauce or gravy immediately. I was planning to do the same thing this time.
However I feel like there's just going to be too much meat for this plan to work. The turkey cuts are obviously way bigger. My guess is that it will lead to uneven heat distribution as well as the meat soaking/boiling in its own juices. I'm wondering if I should go and get a roasting pan before stores close.
Can anyone confirm or deny this? Thank you in advance submitted by /u/Manic5PA
