Remove the foil from your turkey toward the end of cooking, typically when the internal temperature reaches about 145°F in the breast or during the final 30 minutes of roasting time, to allow the skin to brown and crisp.

Timing Guidelines

Cooking times vary by turkey size (e.g., 2-3 hours for a 12-15 lb bird at 325°F), so use a meat thermometer for precision rather than clock time alone. Continue roasting uncovered until the breast hits 155-165°F and thighs reach 165-175°F, then rest the turkey tented under foil for 30-45 minutes.

Why This Method Works

Covering with foil early traps steam to keep the meat moist during most of the long roast. Removing it later promotes crispy skin without over-drying the bird, as the final push to doneness is brief. After removal from the oven, re- cover loosely with foil during resting to redistribute juices.