I'm planning on making AntoniaJames' spatchcocked turkey, but the only pan I have that will fit my turkey is aluminum. Should I skip the step where she has you pour wine over the bird so that I don't get off flavors from the acid/Al reaction?
I'd definitely worry about the acid and aluminum. Especially if it's one of the disposable pans. Maybe just replace the wine with stock.
We made this on a cooling rack set over a large baking sheet (the size of a half sheet tray, in restaurant terms) and it worked out well.
I agree with both Kirsten and hardlikearmour, but would note that if there were a lot of pan juices (and if I were not using a baking sheet, which is a good solution), I might not worry about it too terribly much, and would very slowly drizzle a few tablespoons of wine over the hot bird. I'd probably add a touch of wine when making gravy; and of course, I'd pour a glass for myself! ;o)
Take a glass of water, pour into the aluminum pan, boil, then cool. Drink the water. That should convince you to invest in a nice stainless steel roasting pan. They are not that expensive these days and you will be surprised at how much you will use it.
It's a actual roasting pan, but it occurred to me that I often roast chickens on Al baking sheets and deglaze them post roasting with wine or lemon juice--because I'm just deglazing it, it never seems to have time to get a weird flavor. So maybe I'll pour over stock and save the wine for the gravy. Thanks all.