You should cover your turkey with foil for most of the cooking time to help keep it moist and prevent it from drying out. Then, during the last 30 minutes of roasting, remove the foil so the skin can become crispy and golden brown.

Covering While Roasting

• Loosely tent the turkey with foil before placing it in the oven.
• The foil traps steam and moisture, helping the meat remain juicy throughout the majority of the roasting process.

Uncovering Near the End

• Remove the foil for the final 30 minutes of cooking to allow the outside to brown and crisp up.
• This method balances juiciness and crispy skin, giving you a classic roasted turkey appearance and texture.

Tips and Additional Advice

• Some cooks cover only the breast area with foil, as it cooks faster and is more prone to drying out.

• Do not cover the turkey with foil after it comes out of the oven, as this can cause the bird to overcook while resting.

Following this approach yields both tender meat and a crisp, golden exterior for your holiday meal.