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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.
As Thanksgiving approaches, many home cooks are starting to think about how to prepare the perfect turkey for their holiday celebrations. One of the most important steps for achieving a flavorful and moist bird is basting – but what should you use to baste your turkey? From rich butter to flavorful broths, herbs, and more, there are many options for making an incredible turkey baste. Read on for the ultimate guide on how to baste a turkey and what ingredients make the best baste for bringing out the most flavor and juice in your Thanksgiving centerpiece.
What is Basting and Why Does it Matter?
Basting involves periodically spooning or brushing liquids over the turkey as it roasts. This serves two key purposes
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Keeping the turkey moist – As the turkey cooks, juices inside start to evaporate and the meat 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 of the skin, resulting in beautiful browning and a satisfying crunch.
Proper basting makes the difference between a sad, dried-out turkey and one that is tender, juicy and gorgeous.
How Often Should You Baste the Turkey?
For best results, baste the turkey every 30-45 minutes during the last 1-2 hours of roasting time. Basting more than every 30 minutes will slow cooking as it drops the oven temperature.
Aim to baste 3-5 times total at the end of the cooking process. If using butter, wait until the last hour to start basting so it doesn’t burn.
The Best Ingredients to Use for Basting
Here are the top options for flavorful, moisturizing turkey baste:
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Melted Butter – Butter adds incredible richness and encourages browning. It’s a classic choice.
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Turkey Broth or Stock – Using homemade or store-bought turkey broth adds moisture and meaty flavor.
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Olive Oil – Olive oil helps promote browning without added saltiness.
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Pan Drippings – Using juices released by the cooking turkey infuses tons of flavor.
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Wine, Juice or Water – Adding some liquid gives a burst of moisture. Wine or juice also provides acidity.
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Herbs and Spices – Rosemary, thyme, sage, garlic etc add flavor complexity.
For the best results, opt for butter, broth, pan drippings or a combo. Get creative with herbs, citrus, wine and other ingredients.
Basting Tools: Brush vs Baster vs Spoon
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A baster allows you to easily suck up juices and distribute them over the turkey.
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Silicone basting brushes work well too for even application.
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If you lack a brush or baster, use a spoon or ladle carefully.
How to Baste Step-By-Step
Follow these simple steps:
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Make your baste liquid – Melt butter, simmer broth, collect drippings.
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Remove turkey from oven quickly to minimize heat loss.
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Use a brush, baster or spoon to coat all sides with baste liquid.
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Return turkey to oven and continue roasting.
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Repeat every 30-45 minutes until fully cooked through.
Basting Tips and Tricks
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Loosen skin and smear butter or oil underneath for extra moisture and flavor.
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Add herbs under the skin too.
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Tent turkey with foil between bastings to retain heat.
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Use a rack in the roasting pan for self-basting in its own juices.
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Don’t baste too early or butter may burn. Wait until the last hour or two.
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Let turkey rest before carving so juices redistribute evenly.
Make This Herb Butter Baste for Incredible Flavor
This easy compound butter baste takes your turkey to the next level:
Ingredients:
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1 stick softened butter
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Zest of 1 lemon
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2 tbsp fresh thyme
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1 tbsp fresh parsley
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2 cloves minced garlic
Instructions:
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Blend all ingredients together thoroughly.
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Loosen turkey skin and smear some butter underneath.
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Roast turkey, basting with remaining herb butter every 30-45 minutes.
Get creative with your own signature baste – the options are endless! Citrus, wine, stock, herbs and more can all be used.
Frequently Asked Questions About Turkey Basting
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 happens if you don’t baste a turkey?
Skipping basting may result in a drier turkey, but other seasoning techniques can help retain moisture. Not basting also reduces oven temperature changes.
Can I baste a turkey too much?
Yes, over-basting can lead to undercooked turkey from oven temperature drops. Stick to 30-45 minute intervals during the end of roasting.
Does basting really make turkey juicier?
Basting alone doesn’t dramatically impact juiciness, but it does help. For best results, brine or inject turkey as well.
Master the Art of a Perfectly Basted Bird
While basting does require some time and effort, the payoff of a flavorful, tender turkey is so worth it. With the right technique and ingredients, you’ll have a showstopper centerpiece bird that looks and tastes incredible. Happy Thanksgiving!
Deep fry your turkey
I personally don’t have any tips for you, but I do recommend reading our guide to deep frying your turkey, then going on YouTube and looking up “fire safety turkey frying.” You’ll be rewarded with a bounty of local fire departments explosively demonstrating how NOT to fry your turkeys. Which leads me to my next tip…
should you baste a turkey?
Simply put, no. Here’s my holiday ethos: cooking doesn’t have to be difficult. The late fall/winter season is already filled with so much stress, from taking work projects through the Q4 finish line, to attempting to mitigate hosting famil(ies), to managing holiday break for kids, to traffic jams and traveling. The last place you need more stress is in your home kitchen. And for me, basting = Big Stress. Additionally, it’s a task that keeps you confined to the kitchen, when you could be spending your time catching up with loved ones, relaxing, and enjoying the holiday.
Allison Buford, our Test Kitchen Director, says it best: “It’s messy and sometimes even dangerous (hot oven, large, unwieldy bird, and usually with lots more activity/distractions in the kitchen).”
The act of basting, and therefore opening up your oven numerous times throughout the lengthy cooking process, does a disservice to the turkey in multiple ways. One, by opening up the oven so often, you’re deregulating the temperature, not only causing sharp drops in temperature, which will then increase your overall cook time as the oven struggles to come back to temp, but because basting is surface-level, you’re adding a lot of extra moisture to the skin, so it stays soggy, pale, and chewy instead of getting nicely brown and crispy. The fluctuating temperature will also contribute to having that less-than-ideal exterior, as a lower temperature (below 450°F) doesn’t provide the high blast of heat needed to create that photo-ready turkey, and you’ll end up leaving the turkey in the oven even longer, drying it out, trying to chase that golden-brown result.
And this change happens quickly, too. In our Test Kitchen, just 30 seconds of an open oven resulted in a 25-degree drop. Typically, basting is a few minute process, which could result in a triple digit drop—hugely detrimental to your Thanksgiving day.
Above all else, a lot of cooks don’t notice a huge beneficial outcome when basting. “I usually dont baste because its just extra effort when I feel like the beauty of roasting a bird or any piece of meat is that its hands off,” says César Pérez, Test Kitchen Assistant and pro cook. “The times I have chosen to baste, I didnt feel like the end result was much different or that much better.” Basically, any benefit you can gain from basting is lost in the process of opening the oven every hour.
Though the idea of simply leaving your turkey unsupervised feels counterintuitive and scary, here are some of our best tips if you’re ready to try a more hands-off turkey roasting this Thanksgiving.