you do the alum foil thing only at the END?
OOPS
Yes. Take the foil off now so it will crisp up and brown nicely. Check it towards the end and when it's *pretty* then loosely tent it with a piece of foil. The foil is only there to keep extremities such as the legs and wings from getting too brown. The foil does help to steam some of the moisture back into the breast but it's main purpose it to keep the outside from burning while the inside is still cooking. BTW, tent to foil means to only place it gently and loosely over the bird. That doesn't mean you must burn yourself trying to crimp the foil tightly around the bird and pan. Besides, if you did squish the foil tight against the bird, when you de-foil it, it will rip the skin off - not good for your table presentation.