Tent a Roasted Turkey with Foil
- Cook Time: 2 - 6 hours
- Servings: 10
- Course: Main Dish
Roasting a turkey? Tent it with foil! With this simple trick and a little Reynolds Wrap® Aluminum Foil, you can more efficiently protect your turkey from over-browning and ensure that it tastes better than ever. Read on for advice on how to tent your turkey and a handy recipe to try out.
- 8 to 24 pound turkey, thawed
- Vegetable oil
PREHEAT oven to 325°F. Line roasting pan, at least 2 inches deep, with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil; set aside.
REMOVE neck and giblets from turkey; rinse turkey and pat dry. Place turkey in foil–lined roasting pan. If desired, loosely stuff turkey. Brush with oil. Insert meat thermometer into thickest part of thigh, not touching bone.
MAKE a foil tent by placing a sheet of foil over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan.
ROAST turkey until meat thermometer inserted in thickness part of the thigh not touching the bone reads 180°F. For approximate roasting times see chart. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, remove foil tent after 1 hour of roasting. For easy slicing, cover turkey with foil and let stand 15 minutes.
Turkey Cooking Times by Size
An 8 to 12 pound turkey cooks for 2 1/2 to 3 hours. A 12 to 16 pound turkey cooks for 3 to 3 1/2 hours. A 16 to 20 pound turkey cooks for 3 1/2 to 4 hours. A 20 to 24 pound turkey cooks for 4 to 5 hours. A 24 to 28 pound turkey cooks for 5 to 6 1/2 hours. A 28 to 32 pound turkey cooks for 6 1/2 to 7 hours.
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