Covering your turkey with the roasting pan lid can keep meat moist and reduce oven splatter, especially when steam-roasting pieces or covering the bird for the first part of cooking. It is usually the wrong choice if your main goal is crispy, golden-brown skin, because the trapped steam softens the skin and prevents browning. Most whole turkeys roast best uncovered or under a loose foil tent, with the lid reserved for braises, parts, or the early stage of cooking. In all cases, confirm doneness with a thermometer and follow safe poultry guidelines.