Hi, and thanks for reviewing the Turkey Rub and Brine Kit. When going by the instructions that come with the kit, you are not really supposed to use a pan for cooking the turkey. Once the bird has been in the brine solution for 24 hours, you'll blot it dry, coat the surface with butter and apply the rub. From there the turkey will go straight onto the grates, without any pan, where it will be both cooked and thoroughly smoked, until it is done. And even though some meats may require a pan, and even to be covered with butcher paper or aluminum foil, this would only be for part of the cook, with the remainder being right on the grates so that the smoke can permeate the surface and infuse its flavor.