You should remove the foil from the turkey toward the end of the cooking time, typically when the internal temperature reaches around 145°F to 150°F. Removing the foil at this stage allows the skin to brown and crisp up during the last 30 to 45 minutes of roasting. Covering the turkey with foil during most of the roasting helps retain moisture and prevents the meat from drying out. Removing the foil too late or too early can affect the skin's crispiness or the juiciness of the meat. Once you take off the foil, continue roasting until the turkey reaches the appropriate final internal temperature (about 160°F in the breast and 175°F in the thighs) to ensure it's fully cooked with nicely browned skin. In summary:

• Tent or cover the turkey with foil for most of the roasting time.
• Remove the foil when the internal temperature is about 145°F–150°F.
• Roast uncovered for the last 30–45 minutes to brown the skin.
• Finish roasting until the turkey reaches the full safe temperature for serving.

This approach balances moist meat and crisp, golden skin effectively.