Other variables also affect the roasting time of the whole bird:
- Dark roasting pans cook faster than shiny metals.
- The depth and size of the pan can reduce heat circulation to all areas of the bird.
- The use of a foil tent for the entire time can slow cooking.
- Use of the roasting pan's lid speeds cooking.
- An oven cooking bag can accelerate cooking time.
- A stuffed bird takes longer to cook.
- Oven may heat food unevenly.
- Calibration of the oven's thermostat may be inaccurate.
- The rack position can have an effect on even cooking and heat circulation.
- A turkey or its pan may be too large for the oven, thus blocking heat circulation
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