Roasting Meat

Deep roasting pans keep heat from reaching the bottom third or fourth of the turkey (or rib roast, duck, goose, leg of lamb, etc). So place the bird on a 1½-inch or 2-inch-high rack that will raise the bird enough to expose all of it more evenly to the circulating heat. Several custard cups, spaced apart, could be used to elevate a roasting rack with short ‘legs.’