If you cover a turkey while roasting it dry out?

* Moisture: Covering the turkey traps steam, which can lead to a soggy, boiled texture rather than the crispy skin you want.

* Even Cooking: Covering prevents the skin from browning properly and can make the breast cook faster than the legs, resulting in unevenly cooked turkey.

* Crispiness: Covering inhibits the development of a crispy, golden-brown skin.

However, there are a couple of exceptions:

* Early in the cooking process: You can cover the turkey for the first hour of roasting to help it cook more evenly and prevent the skin from drying out too quickly.

* If the turkey is small: For smaller turkeys (under 12 pounds), you might be able to cover the turkey for a shorter period without affecting the skin's crispness.

Instead of covering:

* Use a roasting rack: This allows air to circulate around the turkey, promoting even cooking and crispy skin.

* Baste: Regularly basting the turkey with pan drippings or broth helps keep it moist.

* Tent with foil: If you're worried about the breast drying out, you can loosely tent the turkey with foil during the last 30-45 minutes of cooking.

Ultimately, it's best to follow your recipe's instructions and monitor your turkey closely. You can always check the internal temperature and adjust your cooking time accordingly.