A roasting pan or dripping pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside ...

1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2. Roast for 1 1/2 hours for medium-rare or until ...

Bring the foil ends up overlapping the turkey. Insert the meat thermometer through the foil into the thickest part of the thigh. Place turkey in a shallow roasting pan and bring sides of foil up ...

Tie ends of legs together with twine. Lift wing tips up and over back, tuck under chicken. Sprinkle with 1/2 teaspoon salt and the pepper. Place chicken, breast side down, in a shallow roasting pan.

2. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.

Preheat the oven to 230°C. Oil and season the chicken and place in a non-stick pan. Turn the heat to medium and cook slowly until the skin is crisp and golden. Turn and cook the other side. Place the ...

Remove the giblet bag and the neck from the turkey cavity. No need to wash the turkey, pat skin dry with paper towels. 2. Place turkey breast side up on a rack in a shallow (about 2 inches deep) ...