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The number one Thanksgiving turkey tip promoted every year is basting. You know it, you’ve seen it, or you’ve personally done it—tediously standing in front of an open oven radiating heat while trying to navigate a basting tip into the rich pan juices of the turkey, and then somehow getting those juices on top of the turkey without splashing yourself or burning yourself on the hot edges of the pan and the oven. The internet consensus is that this is the number one way to end up with a moist, juicy Thanksgiving turkey.
I’m going to be super transparent with you (and this may have already been apparent): I don’t do this, and neither does most of the Food52 Test Kitchen. But, if this is a method you want to try, or you love tradition, read on for how to do it and how often to baste; our best tips for if you must baste; and also why we don’t—and what you can do instead.
Simply, its a process that involves coating a protein—or other item—in its own juices, or in a prepared sauce or melted fat, which is designed to promote the retention of moisture and even cooking. By routinely, usually in a timed cadence, coating a roasting protein in its own fat, the moisture is locked into the meat, the flavors are evenly distributed, and everything turns out nice and golden brown.
Basting a turkey is an essential part of roasting a moist, flavorful bird for holidays like Thanksgiving and Christmas. When done properly, basting helps lock in juices evenly browns the skin and infuses tons of flavor. But with so many options for baste ingredients, from broths to oils to wine, it can get overwhelming deciding what to use.
In this comprehensive guide, we’ll walk through the most popular and effective turkey basting liquids. Whether you prefer infusing herb flavors leveraging pan drippings or keeping it simple, you’ll find the perfect turkey baste recipe here. Let’s uncover the secrets to incredible holiday birds.
Why Basting Matters
Basting involves periodically spooning or brushing liquids over the turkey as it roasts. This simple process serves several vital purposes:
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Keeping the turkey moist – As the turkey cooks, moisture inside the meat evaporates and it can become dry and tough. Basting replaces some of that lost moisture.
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Promoting browning and crispy skin – Basting allows fat and juices to cook onto the surface, resulting in beautiful browning and a crispy skin.
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Adding flavor – Baste liquids impart new flavors and aromas to the meat.
Proper basting truly makes the difference between a dried-out turkey and one that is tender, juicy and gorgeous. It’s worth the minimal effort.
How Often to Baste
For best results, baste the turkey every 30-45 minutes during the last 1-2 hours of roasting time. Basting more frequently will slow down cooking as it drops the oven temperature.
Aim to baste 3-5 times total towards the end of the cooking process. If using butter, wait until the final hour to start basting so it doesn’t burn early on.
The Best Basting Ingredients
Here are the top options for flavorful, moisturizing turkey baste:
Herb Butter
Melted butter flavored with fresh or dried herbs is hands down the most popular and foolproof turkey baste. The butter helps crisp and brown the skin while providing rich, savory flavor. Herbs like rosemary, thyme and sage add aromatic undertones.
Pros: Provides great flavor and browning. Easy to make ahead and reheat.
Cons: High in calories compared to broths. Can burn if basting temp is too high.
Chicken or Turkey Broth
Using chicken or turkey broth to baste your bird provides moisture and tenderizes the meat. Opt for low-sodium broth so you control the saltiness.
Pros: Adds subtle flavor and moisture. Healthier than butter or oil.
Cons: Can dilute flavor if used too liberally. Doesn’t brown the skin as well.
Olive Oil
Olive, avocado or other vegetable oil can be used to baste turkeys. Oil crisps the skin beautifully without adding too much distinct flavor.
Pros: Promotes ultra crispy, browned skin. Neutral flavor good for seasoning.
Cons: Can smoke or burn at very high heat. Not as richly flavored as butter.
White Wine
For a sophisticated twist, try basting your turkey with a dry white wine like Chardonnay or Pinot Grigio. The acidity and fruity notes enhance flavor.
Pros: Bright, complex flavor. Tenderizes meat. Boils off alcohol, leaving taste.
Cons: Can ruin dish if overused. Avoid with kids or people avoiding alcohol.
Pan Drippings
Many traditional cooks swear by basting with the savory juices and fat collected in the bottom of the roasting pan as the turkey cooks.
Pros: Infuses turkey flavor back into the meat. Provides saltiness.
Cons: Can be very fatty/salty if overused. Limited liquid quantity.
Turkey Stock
Quality store-bought or homemade turkey stock can work great diluted with wine or water. Opt for low-sodium stocks.
Pros: Adds flavor without prep time. More consistent than homemade.
Cons: Less control over sodium. Can taste commercial.
Signature Turkey Baste Recipes
Get creative and make your own signature baste with ingredients like citrus, spices, juices, vinegars, liquors or anything complementing turkey flavor. Try these tasty options:
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Herb Butter Baste – Melt 1 stick butter with 2 tbsp fresh thyme, 1 tbsp chopped parsley, zest of 1 lemon, 2 minced garlic cloves.
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Wine Baste – Mix 1⁄2 cup Chardonnay or Pinot Grigio with 1⁄4 cup chicken broth and 1⁄4 cup melted butter.
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Citrus Baste – Blend juice from 1 orange, 1 lemon and 1 lime with 1⁄4 cup olive oil and 2 tsp dried sage.
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Broth Baste – Heat 2 cups turkey broth, 1⁄4 cup butter, 2 minced shallots, and 1⁄4 tsp each salt and pepper.
No matter what liquid you choose for basting, the process helps ensure moist, golden turkey every time. Brush on your baste every 30-45 minutes during the final 1-2 hours for perfect results.
Basting Tools: Brush vs Baster vs Spoon
Having the right tools makes basting a turkey easier:
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A baster allows you to easily suck up liquids and distribute them over the turkey. Look for a heat-resistant silicone or metal baster.
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Silicone basting brushes work well too for even application of baste. They come in various sizes.
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If you lack a brush or baster, use a spoon or ladle carefully. Avoid spillovers.
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Bulb-style basters are ideal for capturing pan drippings compared to brush or spoon.
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An injector can be used to infuse flavor deep into the meat, but isn’t necessary.
Basting Tips and Tricks
Follow these tips for a perfectly basted bird:
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Loosen the skin and smear butter, oil or seasoned rub underneath for extra moisture and flavor.
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Add aromatics like lemon, garlic, or herbs under the skin too.
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Use a V-rack in the roasting pan to elevate the bird for better air circulation and self-basting in juices.
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Tent turkey with foil between bastings to better retain heat and moisture.
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Combine pan drippings with broth, wine or melted butter if they are too salty or fatty on their own.
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Let the roasted turkey rest 20-30 minutes before carving so juices redistribute evenly.
Frequently Asked Questions
How many times should you baste a turkey?
Baste the turkey every 30-45 minutes during the last 1-2 hours of roasting time, for 3-5 bastings total. Over-basting will slow cooking.
What if you don’t baste a turkey?
Skipping basting may result in a slightly drier turkey, but proper brining/seasoning can also lock in moisture. Not basting prevents oven temperature fluctuations.
Can you over-baste a turkey?
Yes, basting too frequently can lead to undercooked turkey from excessive oven temperature drops. Stick to 30-45 minute intervals.
What’s the best turkey baste?
Herb butter, chicken broth, olive oil, pan drippings, and white wine make excellent baste bases. Get creative blending flavors like citrus, spices, vinegars, etc.
Conclusion
Basting helps take your holiday turkey from dry and bland to tender, juicy and full of flavor. With the right technique and baste ingredients, you’ll have a succulent, beautiful turkey centerpiece. Brush on that flavorful baste every 30 minutes and enjoy the compliments!
Make a compound butter
As basting is all about distributing fat and flavor to be locked into the turkey, a compound butter—rubbed under the skin before transferring into the oven—is a super easy and delicious way to imbue the stuff that’s going to keep the meat super juicy, and also impart delicious, herby aromas (sage butter is a great idea, just sayin’).
our top non-basting turkey tips
A spatchcocked turkey is essentially a turkey that has had a few cuts made down its center, making it easy for the turkey to lay flat in the roasting pan. This does a few things: it opens up the surface area, allowing heat to directly impact more of the turkey (instead of the inner cavity being hidden and also usually stuffed, which only makes things take longer), cuts the roasting time essentially in half, and makes the carving process easier, as youre not dealing with an unstable surface anymore.