Covering the turkey with foil while cooking is generally recommended to keep the meat juicy and prevent it from drying out, especially for larger birds that roast for hours. Most experts advise covering the turkey for most of the cooking time, then removing the foil during the last 30-60 minutes to allow the skin to brown and crisp.

Why Use Foil

• Covering with foil traps steam and moisture, helping maintain tenderness and preventing dry breast meat.

• It provides a shield against the oven's heat, especially during the hottest part of roasting, protecting lean breast meat from overcooking.

When to Remove Foil

• Take off the foil for the final part of cooking (around the last 30 minutes to an hour) so the skin can get crispy and golden brown.

• Removing foil at the end balances juiciness and browning, resulting in moist meat and appealing skin.

Tips for Using Foil

• Make a loose “tent” over the turkey rather than wrapping tightly, unless following a specific fast-cooking method.

• For extra flavor and moisture, smear butter on the foil that touches the turkey.

• Foil can help speed up cooking time if fully wrapping, but the tenting method is preferred by most cooks for classic roast results.

After Cooking

• Do not cover the turkey with foil during resting, as residual heat will continue to cook the meat and can risk dryness.

In summary: Covering the turkey with foil is recommended for most of the cooking time, then removing it near the end to crisp the skin for best results.