I'm not sure it makes sense to pay an All-Clad price for a roasting
pan. Pots and pans, yes, you're concerned about heat transfer, and so
the nature of the metal etc is very important, but when roasting a
bird the meat is up on a rack (I recommend a v-shaped one, as does
Cook's Illustrated) and not in contact with any metal.

Stepping away from All-Clad may allow you to afford a larger roast pan
in another brand. How large? Go to a grocery store and look at the
size of turkeys.

If you really want a smaller All-Clad for your regular use (and I
still question choosing All-Clad for a roasting pan), the smaller one
will probably sit comfortably inside the larger one on the shelf. So
while you'd need extra inches to accommodate the larger pan, it's not
all wasted space.

IMO, of course...

Frank Lynch
The Samuel Johnson Sound Bite Page is at:
http://www.samueljohnson.com/