I saw some comments from people who said it's not a good idea to roast a turkey in a pan with deep sides, because the sides will block air flow from reaching the bottom of the turkey, resulting in undercooked thighs. I even found a couple of reputable sources that say the same thing.
The National Turkey Federation says:
A shallow roasting pan will allow oven air to flow completely around the turkey and catch any juices during the cooking process.
In a roasting pan, the high sides shield the bottom of the turkey — the legs and thighs — from heat, meaning they take longer to cook to temperature. Meanwhile, the breast sticks up over the top of the pan, which means it gets the bulk of the heat and dries out more.
I know that air flow is a factor for convection ovens, but I don't think it is for a conventional oven. Is it true that a roasting pan will prevent some heat from reaching the bottom of a turkey in a conventional oven?