An amazing method for roasting turkey that uses butter-covered aluminum foil to shield the breast from the intense heat while basting it The foil is removed at the end so that the skin can crisp up. This article also includes a ton of advice on roasting turkey to perfection and information about brining and whether it’s something you should do.
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. They’ve always received great reviews for their dinners, and now I’ll share with you my mother’s recipe for the ideal roasted turkey. We’ll start by discussing the ideal turkey size before moving on to the cooking method (which includes using butter to crisp the skin and baste it) to produce perfectly cooked, juicy meat—even the breast meat is juicy!
As a general rule, 1 and 1/2 pounds of bone-in turkey will feed one person and provide leftovers. If you are not a leftover family, 1 pound of bone-in turkey will be your mathematical formula. Use even less, about 3/4 of a pound, if you plan to serve a lot of side dishes. This is especially true if you’ll be having appetizers and munchies set out before dinner, and dessert afterwards.
When it comes to choosing your turkey, The Kitchn has a wonderful resource that addresses budget, fresh vs. frozen, and how to identify the different types of turkeys and how they are raised. However, I should point out that my parents didn’t get anything fancy—instead, they bought turkeys in bulk for dinners. Thus, all you’ll need to do is head to your local grocery store and purchase one of the turkeys there. With the method below, nothing fancy is required!.
Are you looking for a foolproof method to roast a juicy, flavorful turkey? Look no further than the magic of foil! Wrapping your turkey in foil not only locks in moisture but also cuts down on cooking time, making it a perfect option for busy holiday cooks.
In this article, we’ll explore two fantastic recipes for foil-wrapped roasted turkey, each with its own unique approach and tips:
1 Reynolds Wrap’s Foil-Wrapped Roasted Turkey:
This classic recipe from Reynolds Wrap is a simple and straightforward way to achieve a delicious turkey. Here’s what you’ll need:
Ingredients:
- 8 to 24 pound turkey, thawed
- Vegetable oil
- Stuffing (optional)
- Reynolds Wrap Heavy Duty Aluminum Foil
Instructions:
- Preheat your oven to 450°F. Remove the neck and giblets from the turkey, rinse it, and pat it dry. If desired, loosely stuff the turkey. Brush it with oil.
- Tear off a sheet of Reynolds Wrap Heavy Duty Aluminum Foil that’s 2 1/2 times longer than the turkey. Place the turkey lengthwise in the center of the foil sheet.
- Close the foil loosely by overlapping the ends. Turn up the short sides of the foil to hold in juices. Do not seal airtight. Place the foil-wrapped turkey in a roasting pan at least 2 inches deep. Insert a meat thermometer through the foil into the thickest part of the inner thigh, not touching the bone.
- Roast the turkey until the meat thermometer reads 180°F. For approximate roasting times, see the chart on the Reynolds Wrap website. For stuffed turkey, add 30 minutes to the roasting time. To brown the turkey, open and turn back the foil 30 minutes before the roasting is finished. For easy slicing, cover the turkey with aluminum foil after removing it and let it stand for 15 minutes.
Tips:
- Estimate 1 pound per person for generous servings with leftovers.
- Large amounts of drippings will collect in the roasting pans when roasting large turkeys. Check the turkey 1 hour before the end of the roasting time and remove excess drippings, if necessary, with a baster or ladle. At the end of the roasting time, remove enough drippings to safely lift the roasting pan from the oven.
2. Toot Sweet 4 Two’s Mom’s Signature Foil-Wrapped Roasted Turkey:
This recipe from Toot Sweet 4 Two is a family tradition, passed down through generations. It’s known for producing a moist and delicious turkey in half the time compared to traditional methods.
Ingredients:
- 1 whole turkey (8 to 24 pounds depending on your needs)
- 1 large foil pan
- 1 large baking sheet, large enough to hold the foil pan
- 2 large apples, cored and cut into about 6 wedges, each
- 2 large onions, peeled and cut into about 6 wedges, each
- 2 tablespoons salt
- 1/4 cup canola oil
- Several sheets of heavy-duty aluminum foil to cover the turkey
Instructions:
- Defrost the turkey in the refrigerator according to the manufacturer’s instructions.
- Preheat your oven to 450 degrees and remove all oven racks except one; place the remaining rack on the bottom rung of the oven.
- Peel and slice the onions into wedges and core the apples and slice them into wedges. Set them aside.
- Place the foil roasting pan on a large heavy-duty baking sheet for support and set it aside.
- Place the defrosted turkey in a clean kitchen sink.
- Remove the bag and outer coverings from the turkey.
- Remove the plastic ring that encases the turkey legs.
- Remove the turkey neck and giblets from the turkey cavities; if making giblet gravy, place them in a pot, cover with water, and simmer for about an hour, then set them aside to cool and cut up.
- Rinse the turkey thoroughly with water, drain it, and pat it dry.
- Place the turkey, breast side up, in the foil roasting pan.
- Twist the turkey wings under the turkey.
- Liberally salt the inside of the turkey cavity.
- Stuff both turkey cavities with apples and onions (this is to prevent the turkey cavity from collapsing).
- Tie the turkey legs together with kitchen twine.
- Slather the turkey with canola oil, covering the legs and wings, too.
- Cover the turkey and foil pan with several layers of heavy-duty aluminum foil, sealing it tightly.
- Place the turkey in the preheated oven and roast according to the following roasting schedule based on the turkey weight:
- Eight to 10-pound turkey = roast for 2 1/4 to 2 1/2 hours
- Ten to 12-pound turkey = roast for 2 3/4 to 3 hours
- Fourteen to 16-pound turkey = roast for 3 to 3 1/4 hours
- Eighteen to 20-pound turkey = roast for 3 1/4 to 3 1/2 hours
- Twenty-two to 24-pound turkey = roast for 3 1/2 to 3 3/4 hours
- When the turkey is within 20 minutes of the total cooking time, open the oven and carefully remove the aluminum foil from the bird (use tongs to prevent steam burns).
- If using a meat thermometer, insert it into the center of the inside thigh muscle connecting to the cavity; it should read 190 degrees.
- Return the turkey to the oven and continue roasting for 10 to 20 minutes until the turkey is a nice golden brown.
- Remove the turkey from the oven carefully; it’s best to use two people because if it is a large turkey, it’s quite heavy because of the addition of the pan drippings (the pan will be quite full of pan drippings).
- Using large turkey lifters (large forks) inserted in each end of the turkey, lift it from the aluminum pan and place it on a large cutting board to rest (reserve the pan drippings for gravy).
- Cover the turkey loosely with aluminum foil and allow it to rest for approximately 20 minutes.
- Carve and serve.
Tips:
- Don’t open the oven and “peek” at the roasting turkey. It’s important to keep the oven’s temperature at this consistent high temperature to ensure thorough cooking.
- Remember to reserve the pan drippings for making delicious gravy.
Whether you choose the classic Reynolds Wrap method or the time-saving Toot Sweet 4 Two approach, wrapping your turkey in foil is a surefire way to achieve a juicy, flavorful, and perfectly cooked bird. So grab your favorite recipe, gather your ingredients, and get ready to impress your family and friends with a delicious Thanksgiving feast!
STEP #5: Temperature and Basting
The turkey is going to take between 11-15 minutes per pound. Smaller turkeys often require a little bit more time, and larger turkeys often require a little bit less. Here’s a chart showing the likely roasting times:
Step #3: Season And Butter The Turkey
Next you’ll be seasoning liberally with salt and pepper, all over. But, there’s no seasoning in the below picture because this turkey was brined. If you have brined your turkey, don’t add anything to it here.
Brined or not, what you’re going to do is to take a big piece of aluminum foil. You’ll want a piece bigger than in the below picture. Let me explain. I mistook my mother’s method when I was taking these photos, believing that she had just covered the breast meat with foil. She has since told me that I was wrong. Thus, cut a piece of foil large enough to completely encase the bird; if necessary, two overlapping pieces work well. Then smear one side of the foil with a lot of softened butter or margarine. You want a good cup (that’s two sticks) of butter spread on there.
Note, I think it’s best to use unsalted butter, especially if you’ve brined the turkey. Or just keep in mind that there’s salt in your butter when you’re seasoning the turkey. Before spreading the butter onto the foil, you can flavor it if you really want to take this whole butter thing to the next level. This is my recipe for Compound Butter for Turkey. You can use it on the foil before roasting, or you can use small amounts of it to add buttery flavor to sliced, fully cooked turkey at the end of cooking.
Then, take that foil and put it butter side down onto the turkey. Press the foil against the turkey skin so that it’s making contact all over. For the majority of the cooking process, this foil will keep delicious butter against the turkey and prevent the breast meat from drying out. Additionally, it will drip into the roasting pan, providing you with mouthwatering drippings for your gravy and basting juices.
Tent vs. Wrap: Turkey Tips with Reynolds Wrap® Heavy Duty Aluminum Foil
FAQ
How long does it take to cook a turkey wrapped in foil?
Should you cover your turkey with aluminum foil when cooking?
Is it better to cook a turkey at 325 or 350?
How do you wrap a Turkey in aluminum foil?
TEAR off a sheet of Reynolds Wrap Heavy Duty Aluminum Foil that is 2 times longer than the pan. (OR 2 1/2 times longer than turkey.) Place foil sheet in center of roasting pan that is at least 2 inches deep. Allow equal lengths of foil to hang over each end of the pan. (It’s good to use a 3- to 4-inch deep pan if your turkey is over 16 pounds.)
How long does it take to cook a Turkey wrapped in foil?
The cooking time for a turkey wrapped in foil will vary based on the weight of your bird. An 8- to 12-pound turkey will need 2.75 to 3 hours to cook through at 325 F, according to the USDA Food Safety and Inspection Service. Roasting at a higher temperature lowers this cooking time. At What Temperature Should You Cook Your Turkey?
How to cook a Turkey with foil?
Fold the foil in half lengthwise and place it on top of the turkey. 6. Tuck the ends of the foil over the sides of the turkey. 7. Make sure that the foil is not touching the skin of the turkey. 8. Roast the turkey for the desired amount of time. 9. Remove the foil from the turkey about 30 minutes before the turkey is finished cooking. 10.
How do you cook a turkey breast on aluminum foil?
Preheat the oven to 450 degrees Fahrenheit, according to the University of Illinois Extension. Tear off a piece of 18-inch-wide, heavy-duty aluminum foil that is three times longer than the length of the turkey. Lay it over a large roasting pan, centered lengthwise. Place the turkey on the aluminum foil breast-side up.