When do you take the foil off of a turkey?

Here's why:

* Crisp skin: The foil traps moisture, preventing the skin from getting crispy. Removing it allows the skin to brown and become crispy in the oven.

* Even browning: Removing the foil helps ensure even browning on all sides of the turkey.

* Safety: The turkey should be cooked to an internal temperature of 165°F (74°C) in the thickest part of the thigh. Removing the foil allows for accurate temperature checking.

Important notes:

* Don't remove the foil too early: If you remove the foil too early, the turkey may dry out.

* Keep an eye on the turkey: Once you remove the foil, check the turkey frequently to ensure it's not browning too quickly.

* Basting: If you wish, you can baste the turkey with pan drippings after removing the foil.

Following these steps will help you achieve a delicious, crispy-skinned turkey for your holiday feast!