When roasting a turkey, keep it covered (or tented with foil) for most of the cook, then uncover it for the last 30–60 minutes so the skin can brown and crisp while the meat finishes coming to temperature.

Basic timing

  • For a standard 325–350°F oven, many recipes keep the turkey covered or loosely tented until the internal temperature is around 140–145°F in the breast, then remove the cover so the skin browns as it climbs to 155–165°F.
  • If you are cooking strictly by time, a common approach is to uncover during roughly the last quarter to third of the total roasting time (about the last 30–60 minutes for an average-size bird).

Why you uncover near the end

  • Keeping the turkey covered early helps prevent the breast from drying out and limits over-browning while the interior heats through.
  • Uncovering near the end exposes the skin to direct, dry heat, letting fat render and the skin turn crispy and golden without burning.

Signs it is time to uncover

  • The skin is pale but the turkey is approaching its target temperature (breast in the mid-140s°F and thighs higher).
  • Pan juices are actively bubbling and the bird looks set but not yet deeply browned; this is when uncovering will develop color quickly in the remaining 30–60 minutes.

Simple step-by-step

  1. Roast the turkey at 325–350°F, tented with foil or covered, following a standard time chart for its weight.
  1. Start checking temperature about 30 minutes before the earliest recommended time; once the breast hits around 140–145°F, remove the cover.
  1. Continue roasting uncovered until the breast reaches 155–160°F and thighs about 170–175°F, then rest until it reaches at least 165°F before carving.

SEO-style summary

  • Main focus keyword: when to uncover turkey
  • Best practice: keep covered or tented most of the cook, uncover for last 30–60 minutes for browning.
  • Meta-style description: For juicy meat and crisp skin, roast your turkey covered or tented, then uncover it for the final 30–60 minutes, once the breast is around 140–145°F, to brown without drying out.

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