When it comes to Thanksgiving turkey, there are those who think the best part of a turkey is the crispy skin. That means that the one thing you want to focus on is getting your turkey’s skin as crisp as possible. So, the last thing you want to do is wrap your bird in foil. A turkey, fresh from the oven, grill or fryer, is very hot. In fact, it’s steaming hot. Wrapping your turkey in foil after it’s done cooking doesn’t just trap heat, it traps the steam as well. Steam, as we all know, is the enemy of crispy skin. Steam softens the skin, making it soggy and gummy and undoing all your hard work. If you’re worried about your turkey getting cold, don’t be. It’s a big bird, and birds with large amounts of mass hold heat quite well, especially before you carve them up. So, don’t tent your turkey. Just let it hang out on a platter or cutting board while you finish the side dishes, set the table, and corral your family. It’ll still be plenty hot by the time you carve it, and the skin will still be worth eating.
