I agree with @Sunshine842 on the type of roasting pan. A low-sided, stainless steel roaster would be my pick for turkey.
Why? I bought a dark colored Calphalon roasting pan like this one some years ago. I have regretted the purchase ever since. The veggies and drippings tend to become too dark and even bitter while the bird itself never reaches the right texture. And younger me didn’t know the pan was non-stick, which I think is suboptimal for drippings and gravy potential.
I also have a small, inexpensive plain stainless steel Farberware roaster (no longer available) that works ideally other than its small size. So I use that or even a large white ceramic Emile Henry casserole with a rack set into it when I have a smaller bird to roast.
