There are a number of excellent ways to cook your turkey (or any poultry, really)—classic trussed and roasted, spatchcocked, or even smoked. There are numerous ways to ensure the bird is flavorful throughout, like brining or stuffing the cavity with herbs and other aromatics. But there is one strangely pervasive practice that ruins crispy turkey skin: tenting the turkey with foil after cooking. Every Thanksgiving, I’d witness my mom stuff, roast, and carve a turkey. The bird would exit the oven, bronzed and shiny with visibly crisp skin. She’d caution me to be careful, the turkey was hot, and then she’d build an entire foil shell around it to keep it warm. Well, it was hot alright—hot and st
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