The recipes/ways that I've been told to cook a turkey say to cook it at 500 degrees for 20-30 minutes at first. Then you turn down the heat to 325. But if it's a non-stick roasting pan, what do you do? This year was my first time ever (I know, it's embarrassing to confess) to cook a turkey. My mother had given me a non-stick roasting pan several years ago. It didn't say anywhere on the box or whatever that there was a limit to the temp. the oven should go to while using it. So I just went about my merry way making the turkey. The turkey turned out perfect. My gravy was terrific. But...when my mom went to wash the pan, there were tons of little specs, dots, missing of the nonstick coating. Yum, guess we got some added roughage to our gravy. :yuck: I'm guessing that the high heat with the fat in the drippings caused it to come off like that. So now I need to replace the pan and thought about ours, but ours is non-stick. Do I buy a stainless steel one, or get ours but adjust the way I cook a turkey. Seems like an awful lot of money to spend on a pan that hardly ever gets used, ya know?