Around the 2.5-hour mark, your turkey’s skin might start looking like a golden dream. But don’t get cocky—the inside is still behind. Loosely tent the bird with foil to keep the skin from burning while the deep parts catch up. It’s like giving your turkey a little blanket while it finishes cooking. Genius, right?
And if you’re thinking, “Can I just cook it faster at a higher temp?” Please don’t. Cranking the oven to 375°F will dry out the breast meat and leave the stuffing cold. Slow and steady wins the turkey race—trust me.
