There are plenty of excellent ways to cook your turkey (or any poultry for that matter)—whether it’s the classic trussed and roasted method, spatchcocking, or even smoking. You can ensure your bird is packed with flavor by brining or stuffing the cavity with herbs and aromatics. However, one common post-cooking practice can ruin all your hard work when it comes to achieving perfectly crispy skin: tenting the turkey with foil after it’s out of the oven.
Growing up, I watched my mom prepare our Thanksgiving turkey every year. She’d stuff, roast, and carve the bird with care, pulling it from the oven with a beautifully bronzed, crispy skin. But then, almost immediately, she’d wrap it in a foil tent to “keep it warm.” While the turkey was definitely hot, it was also steaming inside that foil, and I didn’t realize for years what crisp turkey skin was supposed to taste like. So, let this be a cautionary tale.
Why You Shouldn’t Tent Your Turkey
If you’ve been tenting your turkey (like my mom) to keep it warm after cooking, it’s time to stop. While foil can trap some heat, it’s far better at trapping steam and causing condensation, which builds up and drips down onto the turkey. This excess moisture collects right on the surface of the skin, turning that crispy, golden exterior into a soggy mess in minutes.
In fact, the only one who benefits from this practice seems to be the foil manufacturers. Contrary to popular belief, your turkey doesn’t need a foil covering to stay warm. Large cuts of meat, especially an entire Thanksgiving bird, hold heat exceptionally well on their own. In fact, it’s recommended to let your turkey rest uncovered for 30 to 45 minutes before carving. This resting period allows the juices to redistribute throughout the meat, preventing them from spilling onto your cutting board. It also gives the turkey a chance to cool just enough so you can handle carving it without burning your hands. Even after resting for 45 minutes, the inside of the turkey remains plenty hot.
What to Do Instead of Tenting
When you remove your turkey from the oven, fryer, or grill, place it on a wire cooling rack or an elevated roasting rack on your counter, and leave it uncovered. This allows air to circulate around the bird, letting moisture evaporate and keeping the skin crisp.
In the meantime, focus on getting your side dishes plated and maybe pour yourself a well-deserved glass of wine. When you’re ready to carve and serve, the turkey will still be hot on the inside, and the skin will stay delectably crisp—just the way it’s meant to be enjoyed.
