For the first 60 minutes, nothing dramatic happens. The bird just sweats. It’s the oven’s boring prologue.
Then, the skin starts to sizzle. The fat renders. The house smells like a Thanksgiving Day parade. This is when magic begins.
After hour three, you’ll get restless. Don’t open the door. Every time you peek, you let out 25°F of heat. That’s a crispy crime.
Tenting: The Turkey’s Blanket
At the 3.5-hour mark, check the skin. If it’s golden and tight, cover the breast with foil. This is called tenting.
How To Cook A Turkey Chart
Why? Because the breast cooks faster than the legs. You don’t want dry white meat. That’s a tragedy on a platter.
Let the legs and thighs catch up. They’re the dark meat heroes. They need extra time to get tender and unctuous.
