Thanksgiving planning brings on a lot of turkey talk: How much turkey per person do you need? Do you clean a turkey? Should you roast or fry this year's bird, and should you spatchcock it? And then there's the whole stuffing versus dressing debate. But once your turkey is in the oven, there's just one final step to consider: basting. But what does basting actually do, and is it even necessary?
Similar to using a turkey brine, basting isn't absolutely necessary to make a good turkey. But it can, however, give you a better seasoned turkey! Basting involves periodically opening up the oven and spooning, brushing, or squirting a turkey with juices as it roasts. For her family's favorite roasted Thanksgiving bird, Ree Drummond bakes her brined turkey for several hours before she smears an orange- and rosemary-infused butter all over it. As the turkey continues to cook, and the excess butter and cooking juices pool at the bottom of the roasting pan, Ree begins basting her turkey with those juices, about every 30 minutes. The result is a juicy, flavorful, golden brown bird. Want to give basting a shot? Keep reading to find out everything you need to know.
Does basting a turkey keep it moist?
The only sure fire way to keep a turkey moist is to not overcook it. That's where a meat thermometer comes in! But basting a turkey can help give you the tastiest skin of all time. A periodic butter bath helps brown the skin and infuse it with salty, buttery, herbaceous flavor.
What do you use to baste a turkey?
A baster is the easiest option. It allows you to gather the juices and coat the bird in them with less risk of burning your hand. But if it's Thanksgiving morning and you can't seem to locate your handy dandy turkey baster, don't panic: a big spoon or ladle will work fine. Just be cautious of the hot oven and juices!
At what point do you start basting a turkey?
Some cooks like to baste their bird every 30 minutes during the entire cook time, while others choose to only baste their turkey in the last few hours of roasting. Ree falls in the latter category of basting towards the end. Since you're having to open the oven every time you do it, basting too often can slow down the cook time, so try waiting till the end. You'll still get golden brown skin and delicious flavor!
Is it better to baste a turkey with butter or oil?
Nothing beats butter! Olive oil can work great, too, but butter is more flavorful. Plus, it gives the skin a rich, golden color.
