Reddit reviews Checkered Chef Quarter Sheet Pan and Rack Set 9.5 x 13 inches. Aluminum Cookie Sheet/Baking Sheet Pan with Stainless Steel Oven Safe Cooling Rack. Bonus Silicone Baking Mat Included.
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The perfect size for Sheet Pan Suppers for two, our Quarter Sheet Set measures 9 ½ by 13 inches. Use it as a jelly roll pan or as a rimmed baking sheet or sheet pan for your toaster oven.The Pan: Sick of burnt bottoms on your baked goods? The heavy duty, aluminium construction of the Checkered Chef Quarter Sheet Pan gives it superior heat conductivity resulting in even baking with no burnt bottoms. No sharp edges! The reinforced, rolled edge is smooth and safe and provides extra strength to help prevent warping.The Rack: 100% stainless steel with no artificial coatings or treatments making it perfect for oven use. Insert it into the pan for oven baked bacon or crispy chicken wings, or use it separately to cool cakes and cookies.Free Silicone Baking Mat Included! Use the silicone liner as the perfect solution to prevent sticking and make clean up a breeze.Packaged securely together in a box to ensure no dents or scratches occur during transit, this baking sheet set would make a terrific housewarming or wedding gift. Every kitchen needs at least one of these sets.
I would drizzle with a little olive oil. and place on a cake cooling rack over a baking sheet. season with salt, pepper, and maybe a little onion and garlic powders. and a little poultry seasoning (optional)
like this one
https://www.amazon.com/Checkered-Chef-Aluminum-Stainless-Included/dp/B06WWQGWPW/
that way all of the drippings will fall into the pan. you can use those for a gravy if you like. I would remove the turkey, and add some broth to it. then scrape up the bits (fond) from the bottom of the pan and pour it all into a saucepan and make your gravy.
Do you season them at all? Thighs and drums are the most flavorful part of the bird so there's no reason you should come away with bland chicken.
First of all, leave the skin on. If you don't have time to brine, then make sure you generously salt and pepper the thighs. Rub them with a little butter or oil first and then season them.
Roast them on a sheet pan and elevate them a little so that they're not sitting in the juice and drippings.
Something like this quarter sheet pan with a rack is not expensive and you'll get a ton of use out of it.
https://www.amazon.com/dp/B06WWQGWPW