Roasted turkey, covered or not?

Question

After my mother made a great, moist, nicely browned turkey in her roaster with the lid on throughout the cooking process, I dragged my speckle-ware lidded roaster out of the basement. Tonight we had a hotel-style turkey breast, with garlic and marjoram, because I couldn't find my sage, kept the lid on the roaster the whole time. I made a broth with the neck and giblets, added mushrooms, finally milk and flour, and it made fabulous gravy. 

More importantly, the breast was lovely and moist! Is there any down side to always using the lid on a roaster, assuming the beast fits?

Answer

I think you have answered your own question. If the results was as good as you say, then what could be the downside? It' not how I'd do it but you can't argue with success

Answer

somervilleoldtimer, are you still around?

I was thinking of covering the turkey this year. We don't like the skin so that part doesn't matter.

I was thinking of roasting it breast side down. I wonder if it would be too moist/mushy this way?

Thoughts anyone?

Answer

I use old fashioned enamel roasters. I cook roasted turkey or chicken breast up, even though I know the fashion is now to do it breast down. 

I cover the fowl for the first half of cooking, then uncover for max browning. I used to have a convection oven that browned the fowl beautifully, but in my current standard oven, I pour a little sherry over the bird for a little caramelization. 

We had roast chicken tonight and it was lovely. 

I have in the past left the cover on for the entire cook time, and I thought the turkey or chicken was fine. But when I got convection, it seemed silly not to allow the airflow to brown the fowl directly. Now that I am back to standard oven, I have found that I like uncovering the fowl after awhile in the oven.

Answer

Thank you, both!

Answer

I just saw this post, and I have to comment. Roasting a turkey COVERED is the best way to do it. Here are explicit instructions, my mother did it this way, and I've been doing it this way for 40 years. Moist meat, and extremely crisp, crackly skin that we all fight over.

ROAST

Preheat oven to 450°.

Put 2 cups water in the bottom of a large roasting pan with a lid. I have one of those huge old speckled roasters. Place unstuffed, seasoned turkey on a rack in pan, above water. Cover tightly with the lid, being careful not to let the lid touch the turkey skin (it will stick). Roast as follows: 

13-15 pound turkey:		
Roast 1 1/2 hours covered.		
Remove covering. 			
Lower temperature to 400°			
Roast 1 hour more.			


16-20 pound turkey:
Roast 1 1/2 hours covered.
Remove covering.
Lower temperature to 400°
Roast 1 hour 15 minutes more.

Answer

I made a 13 lb turkey yesterday, following (more or less) the procedure of MrsM352 below. Best turkey EVER, everyone loved, great skin, moist meat. A keeper and a winner. Only modification, turkey only needed 30/35 min with lid off. Was PERFECT! Thank you!

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Roasted turkey, covered or not?

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