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Let’s have a turkey talk! After all, Thanksgiving is right around the corner so you might already be planning out your holiday feast. Once you decide how much turkey you need per person and when exactly you need to order a turkey, the next step includes finding a turkey recipe that’s right for you. Maybe youre in favor of roasting, frying, or even grilling a turkey, but no matter how you prepare it, you wont want to forget about basting the turkey. Thats right! Basting is an easy step to ensure your Thanksgiving main course comes out perfect every time.
A technique that involves periodically spooning, brushing, or pouring juices on a turkey while it cooks, basting is one of those age-old practices that causes some division. Some cooks believe it is absolutely crucial to a golden, juicy, flavorful bird. Others think its a waste of time. Similar to using a turkey brine, basting isnt absolutely necessary to make a good turkey, but it can make a better turkey! Just ask Ree Drummond whose a big believer in the power of basting. Ree coats her roasted Thanksgiving turkey in butter infused with orange peel, rosemary, salt, and pepper. As it melts and combines with the turkey drippings, it becomes liquid gold for basting the bird. The result is a juicy, seasoned turkey with golden brown skin.
As Thanksgiving approaches, many home cooks ponder the age-old question Should I baste my turkey? Basting involves periodically spooning or brushing juices over the turkey as it roasts, with the goal of keeping the meat moist and promoting browned, flavorful skin. However, views differ on whether basting is truly necessary or beneficial This article examines the pros and cons of basting and provides tips for achieving a delicious turkey without basting.
What Does Basting Do?
Traditionally, basting has been thought to serve two main purposes:
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Moisturizing the meat Basting is said to keep the breast meat juicy by slowing down cooking As juices from the pan are spooned over the breast, the browning process is temporarily halted
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Crisping the skin: Basting helps crisp and brown the skin by caramelizing the fat from the pan juices. The fat also infuses the skin with flavor.
However, many experts argue that basting doesn’t significantly impact moisture or flavor. Juices splashed on the skin don’t penetrate to the meat. Opening the oven for basting also lets out heat and can lengthen cooking time.
Basting May Be Unnecessary
Recent wisdom suggests basting is largely unnecessary:
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Salting/brining provides moisture: To ensure a juicy turkey, salt (dry brine) or brine the bird before roasting. This seasons the meat and helps it retain moisture. Basting doesn’t improve moisture.
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Patience crisps the skin: Simply allowing the turkey to roast undisturbed yields crispy skin. Repeatedly opening the oven to baste actually inhibits browning.
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Flavor develops without basting: Seasonings rubbed under and on the skin impart flavor. Natural pan juices seasoning the meat are sufficient – no basting required.
Basting Can Backfire
Not only is basting unnecessary, but it can be counterproductive:
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Lengthens cooking time: Frequently opening the oven releases heat and slows cooking. The extra time in the oven can lead to a dried-out turkey.
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Softens the skin: After basting, tenting the turkey with foil traps moisture and causes the crispy skin to soften.
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Burns your hands: Basting requires removing a hot pan from the oven, risking burns. Clarke recommends avoiding this hazard.
Achieving a Great Turkey Without Basting
You can get superb results without basting your turkey. Here’s how:
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Dry brine/salt the turkey: Salting season and tenderizes the meat while helping it retain moisture. Pat the skin very dry after brining.
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Air dry the skin: Letting the turkey air-dry in the fridge overnight ensures super crispy skin.
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Use clarified butter: Brush with clarified butter instead of oil for maximum crisping without added moisture.
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Tent loosely with foil: After roasting, loosely tent foil over the turkey to let steam escape and maintain crispy skin.
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Monitor doneness carefully: Use a meat thermometer to avoid overcooking. Cook just to 165°F.
While basting cooked for years, experts increasingly recommend skipping the basting step. With the right seasoning, pat-drying, and roasting methods, you can achieve a moist, flavorful turkey with crispy brown skin without basting. Trust the process and your bird will be spectacular. Relax and enjoy Thanksgiving without worrying about basting. Your guests will be grateful!
Does basting a turkey keep it moist?
The only sure fire way to keep a turkey moist is to not overcook it. Thats 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.
How often should you baste a turkey?
Basting a turkey every 30 to 45 minutes is standard, especially if you wait until the last hour or so of cooking to begin basting. Remember that basting too often can greatly increase the turkeys cook time, so dont baste anymore often than every 30 minutes. When you do baste the bird, be sure to work quickly. Remove the roasting pan from the oven, making sure to close the oven immediately to trap the heat. Swiftly use a baster or spoon (more on that below) to drench the breast in the juices. Quickly return the turkey to the oven and continue cooking.
The turkey isnt done until it’s cooked to 165 degrees on an instant read thermometer. Got extra liquid in the bottom of the pan? Dont worry, that golden goodness is what makes for a delicious turkey gravy. Save any extra drippings and pour into a measuring cup. Skim off the fat on top and use it to add flavor to your favorite gravy recipe.
“Should I Baste My Turkey?” We Find Out Once and For All If Basting a Turkey is Necessary
FAQ
Does basting a turkey keep it moist?
When should I start basting my turkey?
Should you baste a turkey or leave it alone?