Hustling Hare, i guess the pan corners being in the hot air flow could be an issue. .. .maybe try making a 'tray' of aluminum foil, and laying that on your plate setter with the green feet on top of that, so that the foil extends past the corners of your pan thereby giving you a little more 'barrier' between heat and the roasting pan. .. .and don't be bashful with the liquid... . i can tell you that between the butter, wine and juices in my 22 pound turkey this year, i ended up with over 4 full cups of liquid in my pan when the bird was done (i know this because when i poured the contents of the pan into a 4 cup measuring pitcher to separate the fat, it overflowed. ...