Abstract INTRODUCTION REDUCING cooking losses increases turkey yield and reduces cost per serving. Braised turkey rolls were noted by Raymond (1963) to have lower cooking losses than those roasted. Cooking losses also may depend on oven and end point temperatures (Goertz and Stacy, 1960; Goertz et al., 1960) and may be related to composition of roasting or braising pans. Since much heat in ovens is transferred by radiation (Peet and Thye, 1961), oven utensils should be good heat absorbers. Shiny surfaces tend to reflect; dull or dark surfaces, to absorb heat. Little attention has been given to composition of roasting pans in poultry and meat cookery investigations. It was observed in the research laboratory that brownness of braised poultry varied with composition of roasting pan. Therefore, this study was planned to investigate the quality of white meat turkey roasts braised in magnesium alloy, dark blue enameled-ware and aluminum roasting pans. EXPERIMENTAL…