I'm actually not real crazy about the 'deep' roasting pans; if the meat sits down in the pan, it's not getting the full direct benefit of the oven heat roasting it, but rather a reflected heat. Of course, if you're using a rack with the pan, that's fine too. I have an old enameled pan I use for smaller cuts and chicken, and for turkeys and larger roasts, I use either my 9x11 aluminum cake pan -
- (note it's a Wilton, so cleans up pretty nicely) - or a larger 10 x 13 pan for turkeys. They're both only about 2 1/2 inches high, so all of the roast/turkey stays elevated up out of the pan.
Edited for Jason - They're not toxic if the enamel is in good shape, and they're a great heat conducter.