A miraculous technique for roasting turkey using aluminum foil smeared with butter to protect the breast from intense heat, while basting it. The foil is removed at the end so that the skin can crisp up. This article also has information about brining, and whether you should do it, as well as tons of tips for perfectly roasted turkey.
You probably know that my parents owned and operated restaurants when I was growing up. What you might not know is that they also did a lot of catering. We estimate that they’ve catered over a thousand turkey dinners, with each dinner requiring numerous turkeys. Their dinners have always had rave reviews, and now, I’m explaining to you my mom’s technique for perfect roasted turkey. First we’ll talk about the size of the turkey that you need, then we’ll get into the cooking technique (it involves basting and crisping the skin with butter!) that gets you perfectly cooked, juicy meat – even the breast meat is juicy!
Roasting a juicy, flavorful turkey is the centerpiece of many Thanksgiving meals But it can be tricky to get the skin crispy and the meat moist without drying it out. That’s why many home cooks wonder – do I need to cover my turkey with foil while it’s roasting? The answer is not a simple yes or no Proper use of foil at strategic times during roasting can help ensure turkeys with both moist meat and crispy skin.
Why Use Foil?
Covering a roasting turkey with foil serves an important purpose. It prevents the turkey from drying out while cooking in the oven for several hours. The foil traps moisture and steam around the turkey, keeping it tender and juicy. This is especially helpful for the breast meat, which dries out easily.
Some cooks only tent foil over the breast But covering the whole turkey provides more even moisture distribution Just make sure the foil is loose and not touching the skin,
Getting that Crispy Skin
Here’s the catch though – foil can make that crispy skin elusive. Foil blocks the hot dry oven air from circulating and evaporating moisture from the skin.
That’s why it’s key to uncover the turkey for the last 30-60 minutes of roasting time Removing the foil allows the skin to crisp up and turn golden brown.
So the answer to “do I need foil?” is yes…and no. Use it to start, then uncover later for ideal doneness.
Alternative Covering Methods
Aluminum foil isn’t the only option for covering roasting turkeys. Many cooks use these creative alternatives:
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Roasting Pan with Lid – Many recipes call for starting the turkey covered by the pan’s lid. Then remove lid to finish uncovered.
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Cheesecloth – Soak cheesecloth in butter, wine and herbs. Drape over turkey to keep moist. Uncover to finish.
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Roasting Bags – Cooking the turkey in an oven-safe plastic bag keeps it tender. Slit bag open at end to crisp skin.
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Breast Down – Some cooks start turkey breast-side down, then flip halfway through to self-baste. Difficult to flip a heavy hot turkey.
While foil is the easiest and most foolproof method, all these techniques serve the same purpose. Covering the turkey keeps it moist while uncovered at the end crisps the skin.
Key Tips for Foil Use
If using foil, follow these tips:
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Tent foil loosely over entire turkey. Don’t wrap tightly or let foil touch skin.
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Use a roasting rack so air circulates underneath.
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Cover turkey for at least 2/3 of total roasting time.
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Uncover turkey 30-60 minutes before finished cooking.
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Crisping time may need to be longer for larger turkeys.
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Watch turkey closely near end to prevent over-browning.
Don’t Forget Resting
It’s also crucial to let the turkey rest covered in foil after removing it from the oven. Resting for 15-30 minutes allows juices to redistribute through the meat. The foil tent keeps the turkey hot and moist.
Frequently Asked Questions About Turkey Foil Roasting
Still have questions about using foil when cooking your Thanksgiving turkey? Here are answers to some commonly asked questions.
Should you put foil on the bottom of the pan under the turkey?
There’s no need to cover the bottom of the pan with foil under a roasting turkey. A rack should elevate the turkey above the pan juices. Tenting foil only over the top of the bird is sufficient for moisture and heat circulation.
How long can you safely leave foil on a roasting turkey?
It’s best to remove foil during the last 30-60 minutes of cooking time. Leaving it on the entire time may prevent the skin from crisping fully. Err on the side of less time covered towards the end.
Is nonstick foil better than regular foil for turkeys?
You can use standard aluminum foil or nonstick foil for tenting turkeys. Nonstick may release and separate from the turkey slightly easier after cooking. But both work well. Go with what you have on hand.
Does the shiny or dull side of foil go up when covering a turkey?
Most cooking experts recommend placing the shiny side of aluminum foil down and the dull side up when covering dishes. The dull side is less reflective and allows for more even heat circulation.
Can you reuse foil that covered a raw turkey for other foods?
It’s not recommended to reuse foil that contacted raw poultry. The foil could transfer bacteria like salmonella to other foods. Play it safe – use fresh foil for any dishes cooked after the turkey.
What are signs my turkey is getting too brown while uncovered?
Check the turkey frequently once uncovered. If the skin starts becoming very dark brown in spots, tent foil loosely over the browning areas to slow further cooking. But let the majority of the skin continue to crisp up.
Do I need to change my roasting time if I don’t use foil?
Not using foil may require reducing overall roasting time slightly. Turkey without foil often cooks faster, especially the breast and wings. Watch temperatures closely and remove when it reaches ideal doneness, even if earlier than recipe states.
Should I baste my turkey if I’m already using foil?
Basting is optional if foil-tenting the turkey, as steam inside the tent helps keep the turkey moist. If desired, quickly lift foil to baste turkey with pan juices during roasting, taking care to replace it tightly.
Achieving Thanksgiving Turkey Perfection
Cooking the holiday turkey can be daunting. But understanding how and when to properly use foil can take away some worry and lead to ideal results. Now that you know why, how, and when foil should come into play, you can focus on the fun of prepping, roasting, carving and devouring! A crispy, juicy, flavorful turkey is within your reach with the right technique.
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Benefits of Resting the Turkey
Resting the turkey is really essential since it stops all the juices from bubbling in the meat. They settle back into the meat and make it juicier, and make it less likely for the juices to all pour out when you cut into it. You want as much of the juices in there as possible. So don’t skip and don’t skimp on the resting time. In fact, the resting time is a cook’s best friend.
You see, people have often complained to me that the large possible range of cooking times for a turkey make it hard to know when to serve the meal. I understand that. However, I think you need to look at it in a different way. Instead, don’t worry about the amount of time the turkey takes to cook, instead focus on the resting time. If you know that once you take the turkey out of the oven, you have exactly 45 minutes before you’re going to be carving it, you can plan your side dishes with that in mind.
Sides that take 45 minutes or less to reheat can be pre-made and then reheated in that resting time. Things that need to be made last-minute, like gravy, get made in that resting time. See what I mean? Don’t worry about how long the turkey takes to cook. Instead, just plan to be wrapping everything up during the resting time, and then your timing will be perfect. If people are asking when dinner will be ready, you can give them a range, “We’ll be eating between 4:00-5:30.” If there are little snacks and drinks out, nobody’s going to mind! Okay, let’s talk a little bit about making gravy now.
Instructions For Roasting Turkey
Take your turkey out of the fridge 30 minutes before cooking it so that it isn’t as cold and will cook more evenly. If you have not brined your turkey at all, simply remove all the packaging and pat it dry with paper towels. Don’t rinse it off since that only sprays potential bacteria around your kitchen. If you wet-brined your turkey, also just pat it dry, no need to rinse it. If you dry-brined your turkey, don’t do anything. I know the picture above looks like there’s lots of seasoning about to fall off, but that was the beginning of the process. By then end, it’s the finest of layers and you want to leave it on there.
If your turkey has giblets inside, you can do one of three things:
1) You can discard them;
2) You can use them to make a turkey broth that you use to supplement your drippings when making gravy. This is a great idea if you’re brining the turkey since your drippings might end up too salty, and then you’ll have this broth to use instead. To do this, put the giblets (removed from any packaging) into a medium saucepan. You can also trim away any excess fat or skin from the turkey and add that, and even include the wing tips since they often get too dark from roasting and don’t have much meat on them anyhow. Add enough water to the sauce pan to only just cover the meat you have in there, less is more in this case, since less water means the flavor will be less diluted. You can add all or any of some fresh herbs (like sage, thyme, rosemary), dried herbs or poultry seasoning, raw onion, garlic cloves, carrots, and celery. For the onion, garlic, you can leave the peels on, and there not need to peel the carrots or trim the celery. Just give everything a good rinse. Don’t add salt because that will make it harder to get your gravy seasoning right later. Give it all a stir, some items might be sticking out and that’s actually ideal. Bring the pot to a boil over high heat, stirring occasionally, and then reduce it to a simmer. Let it sit there simmering for 30 minutes to an hour, stirring every now and then. Remove from the heat and strain away the aromatic pieces. Those can be discarded so that all is left is the broth.
3) Add them to the roasting pan, putting them around the turkey as it roasts. This will add extra flavor to your gravy. Mush them up a bit right before making the gravy, and then they’ll get strained away and discarded before you serve the gravy.