Cooking & Baking

in my area were out of the aluminum baking pans for turkey. I muttered a bit, and then bought a metal one with a metal rack. Somewhat heavy duty metal. To my surprise, the turkey was ready about an hour earlier than I'd expected. Which makes sense, once you remember that the heavy duty metal will get hotter and retain heat better than the flimsy aluminum ones.

It was the best $70.00 I've ever spent. For one thing, in the years since I probably would have spent a lot more on the aluminum pans, especially as I cook turkey at least four or five times a year. Well, I did when my boys were growing up and still at home. For another, it simply does a better job, in my observation. I've never had the problem of overly dry breast meat, for instance.