A miraculous way to roast a turkey that uses butter-covered aluminum foil to protect the breast from the high heat while basting it. The foil is removed at the end so that the skin can crisp up. This article also talks about brining and whether or not you should do it. It also has a lot of tips for roasting a turkey perfectly.
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 gotten great reviews, and now I’m going to show you how my mom roasts a turkey perfectly. We will first talk about what size turkey you need, and then we will talk about how to cook it (basting and crisping the skin with butter!) so that the meat is perfectly cooked and juicy. Even the breast meat is juicy.
Wrapping your turkey in foil while roasting is a classic technique that helps ensure a juicy, tender bird with crispy skin. Aluminum foil works as a protective barrier to lock in moisture and flavor.
Properly wrapping your turkey in foil takes just a few simple steps. In this complete guide, we’ll explain everything you need to know about this easy roasting method.
Benefits of Foil Wrapping a Turkey
There are several advantages to wrapping your turkey in foil during roasting:
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Prevents drying out – Foil seals in juices and steam to keep meat incredibly moist.
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Delicious crispy skin – Foil roasting cooks the turkey skin directly in rendered fat for perfect crispiness
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Locks in flavor – Trapped moisture helps absorb and distribute seasoning flavors throughout the meat,
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Easy clean up – Foil keeps drippings contained for fast, simple clean up.
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Cooks evenly – Foil helps turkey roast more evenly, preventing overcooking.
So if you want a tender, succulent turkey with crispy browned skin, foil is the way to go. Let’s look at how to do it properly.
Step-by-Step Guide
Wrapping your turkey in foil is easy. Just follow these simple steps:
1. Prep the Turkey
Remove giblets and neck from turkey cavities. Rinse turkey inside and out, then pat very dry with paper towels. Dry skin is crucial for crispiness.
2. Season the Turkey
Generously season the turkey all over, inside and out, with salt, pepper and any other desired seasoning. Herbs, spices, citrus or butter under the skin also adds great flavor.
3. Place Turkey Breast-Side Up
Position turkey on a roasting rack in a large roasting pan, breast-side up. Tent loosely with foil.
4. Roast
Roast turkey at 450°F for 30 minutes to brown the skin. Remove foil tent and reduce temperature to 325°F.
5. Wrap in Foil
After 2-3 hours, loosely wrap entire turkey in a sheet of heavy duty foil.
6. Finish Roasting
Continue roasting until internal temperature in thickest part of thigh reaches 165°F, about 1 hour more.
7. Rest and Carve
Let turkey rest 30 minutes before unwrapping and carving to allow juices to absorb for moist, flavorful meat.
Helpful Tips
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For easy foil removal, use nonstick foil or coat with cooking spray before wrapping.
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Fold up edges of foil to prevent contact with heating element which can cause burning.
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To brown skin once foil is removed, rub with oil or butter and increase oven temperature for last 30 minutes.
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If breast reaches 165°F before thighs, tent foil over breast only while thighs finish cooking.
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Let turkey rest at least 30 minutes before carving for juicy results.
Get Perfectly Roasted Turkey
Wrapping your turkey in heavy duty foil during roasting locks in delicious flavor and moisture for tender, juicy meat. With these simple steps, you’ll get a beautifully browned, crispy skinned bird every time. Use this complete guide for your next holiday turkey and wow your guests with the juiciest, most flavorful roast turkey they’ve ever tasted.
Chart: Turkey Roasting Times For Different Sizes
| Turkey Size | Roasting Time at 350F |
| 8 to 12 pounds | 2 to 3¼ hours |
| 12 to 14 pounds | 3 to 3¾ hours |
| 14 to 18 pounds | 3 to 4½ hours |
| 18 to 20 pounds | 3½ to 4¾ hours |
| 20 to 24 pounds | 3¾ to 5½ hours |
If the turkey is under 14 pounds, you will baste it once time. Do the basting when you think the turkey is about halfway done. If the turkey is over 14 pounds, you will baste it twice. Do it at about one-third and two-thirds done.
To baste the turkey, take it out of the oven and take off the foil. Don’t throw it away, though, because you’ll put it back on. Get the liquid from the pan’s bottom with a large spoon or a turkey baster; you may have to tilt the pan to do this. Then, pour the liquid all over the turkey. You can scoop several times. Put the foil back onto the turkey, buttered side down, pressing it into place again.
You’ll check the turkey to see if it’s done about 30 minutes before the bottom line in the chart above. Put an instant-read thermometer in the middle of each breast and the thigh, being careful not to touch any bone. The turkey is done when the thermometer reaches 155F. However, there are two really important things you have to do so keep reading.
On the first try, take the turkey out of the oven when it reaches 145F and take off all the foil. This will allow the skin to crisp up during that last bit of cooking.
Second, take the turkey out of the oven when both the breast and thigh have reached 155F and are nice and crispy. Do not cover it with anything since that will steam it and lose your crispy skin. But, you do need to let it rest. The temperature in the turkey will continue to rise as it rests. You need it to get up to 165F to be safe. A turkey that weighs 8 to 14 pounds should rest for at least 25 minutes. It can rest for up to 45 minutes and still be warm. Let a 14-24 pound turkey rest for 40 minutes or for as long as 50 minutes.
Benefits of Resting the Turkey
Resting the turkey is really essential since it stops all the juices from bubbling in the meat. There is less chance that all the juices will leak out when you cut into the meat because they settle back 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.
Folks have told me many times that it’s hard to know when to serve turkey because it can take a wide range of times to cook. I understand that. However, I think you need to look at it in a different way. Don’t worry about how long the turkey needs to cook; instead, pay attention to the time it needs to rest. When you take the turkey out of the oven, you have exactly 45 minutes before you have to carve it. This will help you plan your side dishes.
You can make sides ahead of time that only need 45 minutes or less to reheat and then reheat them during that 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. Plan to finish everything during the time for rest instead, and then the timing will be perfect. Someone asks when dinner will be ready? You can give them a range: “We’ll be eating between 4:00 and 5:30.” Everyone won’t mind if there are small snacks and drinks out. Now, let’s talk a bit about making gravy.
How to Wrap a Turkey with Reynolds Wrap® Heavy Duty Aluminum Foil
FAQ
Should I wrap my turkey in aluminum foil?
How long to let turkey rest in foil?
Is it better to cook a turkey at 325 or 350?
How do you tent a turkey with foil?
How do you wrap a Turkey in foil?
Here are some additional tips for wrapping a turkey in foil: * If you are using a frozen turkey, thaw it completely before wrapping it in foil. * If you are using a large turkey, you may need to use two pieces of foil to wrap it completely. * You can also use a disposable aluminum roasting pan to wrap the turkey. This will make clean-up easier.
How do you cook a Turkey in foil?
Turn up short sides of aluminum foil to hold in juices. Do not seal airtight. Place foil wrapped turkey in roasting pan at least 2 inches deep. Insert meat thermometer through foil into thickest part of inner thigh, not touching bone. ROAST turkey until meat thermometer reads 180°F. For approximate roasting times, see chart above.
How do you cook a Turkey in a Reynolds Wrap?
Cooking the turkey in Reynolds Wrap ® Heavy Duty Aluminum Foil locks in moisture to prevent drying out while in the oven. Check out our Turkey Wrap Cooking Times for more info. PREHEAT oven to 450°F. Remove neck and giblets from turkey; rinse turkey and pat dry. If desired, loosely stuff turkey. Brush with oil.
What temperature do you cook a Turkey wrapped in foil?
A: The recommended cooking temperature for a turkey wrapped in foil is 350 degrees Fahrenheit. Q: How do I know when a turkey wrapped in foil is done cooking? A: You can check to see if a turkey wrapped in foil is done cooking by inserting a meat thermometer into the thickest part of the thigh.
Can you cook a Turkey in aluminum foil?
If you have a limited amount of time to roast your bird, you can cover turkey in aluminum foil beforehand, which will shorten the cooking time. Just make sure you don’t seal the foil so it’s airtight, or moisture will be trapped inside and affect the end result. Preheat the oven to 450 degrees Fahrenheit, according to the UIE.
How do you keep a Turkey from slipping off the foil?
The foil should be tightly wrapped around the turkey to prevent any moisture from escaping. * Tuck the ends of the foil under the turkey. This will help to keep the foil in place and prevent it from slipping off the turkey. * Roast the turkey according to the recipe.