Should we brown the turkey early or late in the cooking process?

Browning it early seals in the juices and prevents a dry, unpalatable fowl.

This has worked perfectly for me every time. 30 minutes at 500F, then down to 350F until the breast meat hits 161F.

I think you need a you-know- Ho engineer on the job!

GA, @tedibear Thanks for the link!

There is no need to cover a turkey. I never do, and they always turn out moist with crispy skin.

Also, never rely on the pop up thermometer. They always pop when the turkey is overcooked. Get a meat thermometer, insert it into the thickest part of the breast, and remove the turkey when it reads 165 to 170.

My Betty Crocker Cookbook says to shield the turkey while cooking and uncover for the last 20 minutes.