Come Thanksgiving, many home cooks dutifully baste their turkeys, believing this process is essential to getting a moist, flavorful holiday bird But is regularly opening the oven and spooning juices over the turkey really necessary? Or is it an overrated technique that can actually do more harm than good? Let’s take a closer look at the pros and cons of basting to find out if it’s a turkey tradition worth keeping
What is Basting?
Basting refers to periodically spooning brushing or pouring pan juices, melted butter, oil, or other liquid over the turkey as it roasts. The goals of basting are to
- Keep the turkey moist and tender
- Add flavor from aromatics in the baste liquid
- Encourage even browning and crisping of the skin
Basting is generally done every 30-45 minutes during the last half or third of the roasting time. Cooks use a bulb baster, brush, spoon, or ladle to evenly coat the top and sides of the turkey with the basting liquid.
The Case For Basting
There are a few good reasons why basting your turkey might be worth the effort
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Moisture – Basting helps keep the turkey skin and meat from drying out. As natural juices evaporate during roasting, basting replaces them.
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Flavor – Baste liquids often contain butter, herbs, citrus, or other seasonings. Basting infuses the turkey skin and meat with extra flavor.
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Browning – Frequently coating the skin with fat and juices encourages more even browning and crisping as it cooks.
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Tradition – Basting the turkey is considered an essential part of the Thanksgiving ritual for many families.
So if perfectly moist, well-browned, flavorful turkey is your goal, basting can help you get there. Many cooks swear by it.
The Case Against Basting
However, basting isn’t universally loved. There are some drawbacks that make others avoid it:
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Temperature Loss – Every time the oven is opened to baste, heat escapes. This can significantly increase cook time.
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Soggy Skin – Frequent basting can make the turkey skin slimy rather than crispy. Too much liquid softens the skin.
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Burn Risk – Using a spoon or brush to baste puts you in danger of burns from hot pans and spattering.
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Messy Cleanup – Basting increases spills and drips in the oven each time it’s opened, creating a mess to clean.
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Not Needed – Modern ovens are very effective at circulating hot air to prevent dry spots. Basting may not be necessary.
Many experts argue that if you don’t overcook your turkey and let it rest properly, basting is superfluous. A simple dry rub or herb butter under the skin can add plenty of flavor without the hassle.
Should You Baste Your Turkey or Not?
Whether you baste comes down to personal preference. Here are some tips to help you decide:
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If perfectly crisp skin is a must, skip basting. Dry turkey skin browns best.
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To encourage browning, baste just with drippings or broth, not butter or oil.
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Wait until the last 30-60 minutes to start basting to limit oven temperature loss.
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Baste every 30-45 minutes and work quickly to retain oven heat.
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Use a brush instead of a spoon to reduce burn risk and mess.
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Flavor under the skin with herb butter or a dry rub instead of frequent basting.
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Monitor doneness carefully with a meat thermometer if opting not to baste.
Basting Alternatives
If you want to skip basting but still seek to boost turkey moisture and flavor, try these options:
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Dry Brining – Salt and air-drying the turkey skin encourages moist, seasoned meat without basting.
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Herb Rubs – Blend dried herbs, spices, citrus zest, garlic, and oil/butter and rub under and on skin.
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Compound Butter – Slip flavored butter under the skin before roasting for built-in moisture and flavor.
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Aromatic Pan – Surround turkey with citrus, onion, garlic, herbs in the roasting pan for flavor.
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Turkey Roasting Bags – Enclose turkey and aromatics in a bag to seal in juices.
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Mopping – Use a rag or brush to lightly coat turkey with liquid at the very end of roasting.
While basting is certainly not required to roast a great turkey, it can lend a hand in moisture, flavor, and browning for cooks who don’t mind the extra effort. For those who prefer skipping basting, a flavorful dry rub or compound butter under the skin does the trick. Focus on not overcooking the turkey, and it will turn out juicy and delicious with or without basting. Use thermometers, timers, and visual checks along the way. Then relax and enjoy your perfect holiday bird!
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Alton Brown: Prepping And Temperature Tips
He insists taking a bite of turkey should be followed by exclamation points. Brown tells NPR’s Melissa Block, host of All Things Considered, “You should be like, Oh my dear Lord, WOW! That’s turkey!”
Try Brining. Brown says he goes back and forth between wet brining and dry curing. “Brining definitely adds a lot of juicy, moistness, and it keeps the meat from getting too done because it changes the structure of the cells and loads it up with water,” says Brown. “Dry curing can kind of do the same thing, but its more about intensifying the flavor. “.
A round orange drink cooler that he leaves in the garage for a few days is used to brine the turkey. “I find that it only gains a couple of degrees during that time,” he says.
Most good brines come with at least one ice option, he says, and sometimes he brines frozen turkeys. “I’ll make the brine, put a frozen turkey in it, cover it, and leave it there for a week or so.” Ive never had it get over 40 degrees,” he says.
Brown’s brine is a “balanced equation of sugar and salt dissolved in water with at least a minimum amount of seasoning.” “.
Stuffing A Bird Is Evil. Brown says cooking a turkey with stuffing is just a bad idea.
He says, “If you’re going to cook stuffing inside a turkey, you’re basically making a turkey that you can eat.” “Now it’s time for the stuffing. You need to make sure that it gets hot enough to kill salmonella right away.” ” Getting the stuffing to reach this 165 degree mark usually means overcooking the meat, Brown says.
“Should I Baste My Turkey?” We Find Out Once and For All If Basting a Turkey is Necessary
FAQ
What is the alternative to basting a turkey?
Does basting the turkey make it moister?
Do you need to baste a turkey in the oven?