Do You Cover a Turkey When Roasting in the Oven?

Learning how to roast a turkey in the oven is actually incredibly easy when you get the hang of it. This article will help you roast your bird to perfection and figure out how long to roast your specific turkey. You’ll also learn the best way to prepare it before putting it in the oven.

It’s that time of year again. Recipe sites quake with people searching for stuffing recipes and other Thanksgiving side dishes, macaroni and cheese casseroles start dancing in our heads, and everyone starts asking how to roast a turkey.

I can’t tell you how many questions I get every year from people who are completely intimidated by the idea of roasting turkeys in their ovens. Most of these people are great cooks, and in fact, have no problem roasting a chicken; but give them a bird over three pounds and apparently their earlier bird-roasting experience goes out the window. Perhaps the problem is that they are presenting their roast turkey to anywhere from five to 20 picky people. Or maybe it’s the fact that your dinner investment suddenly went from $9 to $45.

Or maybe it’s the sheer magnitude of the bird… which is a hell of a lot larger than your everyday chicken.

Regardless, roasting a big turkey is actually just as easy as roasting a little chicken. It might take a little longer, but in the end, there’s no reason why you can’t have a tender, delicious, drama-free dinner.

Roasting a turkey can seem like an intimidating task, especially if you’re tackling it for the first time With all the prep work, precise timing, and potential for dryness, it’s normal to have questions about the best roasting techniques. One of the most common dilemmas is whether or not to cover the turkey while it’s in the oven Here’s a comprehensive guide to covering versus uncovering your bird, so you can serve up golden, juicy perfection this holiday season.

Why Covering is Crucial

Covering your turkey for part of the roasting time is absolutely essential for delicious results Leaving the turkey completely uncovered the entire time often leads to dried out, overcooked meat Covering creates a little steaming environment that locks in moisture and prevents the delicate breast meat from drying out too quickly.

Some people cover the whole turkey, while others tent just the breast area with foil. The breast cooks faster than the legs and wings, so focusing the coverage here helps even out cooking times. Dark meat also has more fat, keeping it moist.

Foil vs Roaster with Lid

You have two main options for covering your bird – foil or a roaster with a lid. Here’s how they compare:

Foil – Very common method. Tent turkey with sheets of heavy duty foil. Traps in moisture and steam. Allows for air circulation all around. Crispy skin.
Roaster – Oval covered pans. Come with tight fitting lids. Provide braising environment. Added liquid creates steam. Super moist meat.

Both work very well. Roasters yield incredibly moist meat. Foil promotes crisper skin. It’s a matter of personal preference and what equipment you have on hand.

Uncovering for Crusty Skin

Here’s where uncovered time comes in. For the last 30-45 minutes of roasting, remove the foil or lid. This is just enough time for the skin to crisp up in the dry oven heat, transforming to gorgeous, golden perfection.

If you leave it covered the entire time, that coveted crispy skin never has a chance to properly form. You’ll unfortunately end up with a pale, rubbery exterior.

Covering Timeline

For a 12-15 lb turkey:

Cover turkey for first 2 1/2 – 3 hours
Uncover and roast 30-45 minutes until done

Adjust times slightly up or down for larger/smaller birds. You want ample covered time for thorough cooking and moistness, with a short uncovered stint at the end.

Expert Tips

For deepest moisture, add broth to roasters before covering.
Tent just the breast if worried about drying.
Make sure foil is tucked tightly so no steam escapes.
Use a thermometer to check doneness – pop up timers are unreliable.
Let turkey rest before carving so juices redistribute.

To Cover or Not to Cover

While the idea of basting and repeatedly opening the oven to check a roasting turkey may seem romantic, the reality is that moisture and heat escape every time the door opens. Checking the temperature here and there with an instant read thermometer is wise, but refrain from frequent peeking and basting. Trust the covered cooking environment to work its magic and resist the urge to repeatedly open the oven door. With just a short uncovered stint at the end for crisping, you’ll enjoy a perfectly roasted bird.

Now that you know the secrets to keeping your turkey deliciously moist while still getting that Instagram-worthy crispy skin, it’s time to relax and let the oven do the work. Follow this simple covered roasting method for your best turkey yet! Don’t be intimidated by roasting a turkey – with the right techniques, you’ve got this. Happy holidays from our kitchen to yours!

do you cover a turkey when roasting in the oven

Details on dry brining

Most importantly, you want to dry-brine AT LEAST two days before Thanksgiving, ideally three days, or four days for a huge bird. See below for a brining schedule that also includes defrosting time.

I like using using KOSHER SALT. There’s a reason for this. Kosher salt is just salty enough, without being too salty… while iodized salt can oversalt your bird in the same ratio. Kosher salt is cheap. You can get a big box from Trader Joe’s for like $2.

You’re also welcome to use dried or fresh herbs for brining your turkey, but I prefer fresh since they are more flavorful. Just chop them up finely. You can also add dry spices that have been ground to a powder.

Then, just cover the entire bird inside and out with the brining mixture. Get every little nook and cranny. Then, pop it in a bowl or roasting pan and set it in the refrigerator.

It’s also worth noting that you can also brine your individual turkey pieces if your bird has been cut into pieces. You can also brine just a turkey breast or turkey leg on their own. (Same goes for chicken, FYI!)

Is the turkey done?

Your best friend here is a probe thermometer, the kind you stick in the oven and attach to an alarm. These AMAZING devices are like $15 at Walmart and will save your butt when it comes to roasting a turkey.

All you need to do is stick the probe in the thickest part of the turkey (the breast), making sure to keep it away from any bones that might throw off the temperature. Then you set the temperature alarm for 145°F (63°C). You’ll know it’s done when it beeps.

You might be thinking, “145° isn’t a safe temperature for poultry!” But here’s the thing: it will keep cooking after you take it out of the oven. After you remove the turkey from the oven, cover it with foil and let it sit 20 minutes. The bird will continue to cook for that entire time and hit a PERFECT 160°F (71°C), and NOT overcook. You’re welcome!

Do you cover a turkey when roasting in the oven?

FAQ

Is it better to bake a turkey covered or uncovered?

To Cover Or Not To Cover So, yes, you do want to cover the turkey with foil to give it a chance to roast without getting dry. But then, towards the end of the cook time, remove the foil so the skin—the best part in this writer’s opinion—gets a chance to crisp up.

Do you put water in the bottom of the roasting pan for turkey?

“Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey.”

What is the best temperature to roast a turkey?

What Temperature to Cook the Turkey? Cook your turkey at 325 degrees F for most of the cook time; in the final 45 minutes, remove the cover or foil tent from the turkey, increase the oven temperature to 425 degrees F and baste the bird with butter.

Should you roast a turkey face up or down?

It’s personal preference whether you choose to cook a turkey breast-side up or breast-side down. The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time.