A parchment paper lid forms a semipermeable barrier that allows some evaporation and browning, but not too much.
Cover the pan with parchment paper, then top it with aluminum foil. The parchment prevents the acidic tomato juice from ...
The Mirror US on MSN
I asked 6 chefs if you should use foil when cooking turkey — they said the same thing
There are important things to consider when using or not using foil.
There are important things to consider.
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