The Ultimate Guide to Basting Your Turkey for a Perfectly Juicy Bird

Basting a turkey is an essential technique for achieving the most flavorful and moist bird possible When done correctly, basting can transform an average roasted turkey into a succulent centerpiece worthy of any holiday table

In this comprehensive guide we will cover everything you need to know about how to properly baste a turkey from the best ingredients to use to optimal timing and technique. Read on to learn the secrets of basting mastery!

What is Basting and Why Does it Matter?

Basting involves spooning or brushing liquids over the turkey as it roasts. This serves two important purposes:

Keeping the turkey moist and tender: As the turkey cooks, juices inside start to evaporate and the meat can become dry and tough. Basting replaces some of that lost moisture.
Promoting even browning and crispy skin: Basting allows fat and juices to cook onto the surface of the skin, encouraging beautiful browning and a satisfying crunch.

Proper basting makes the difference between a bland, dried-out turkey and one that is flavorful, juicy and picture perfect.

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 frequently than every 30 minutes will slow down cooking time by repeatedly dropping the oven temperature.

Aim to baste 3-5 times total during the end of the cooking process. If basting with butter, wait until the last hour to start so the butter doesn’t burn.

What Should You Use to Baste a Turkey?

The most common basting ingredients include:

Butter: Melted butter adds rich flavor and encourages browning.
Turkey broth or stock: Adds moisture and meaty flavor.
Olive oil or vegetable oil: Helps promote browning without added saltiness.
Pan drippings: Using juices released by the cooking turkey infuses great flavor.
Wine, juice or water: Adds a burst of moisture.

For the best results, opt for butter, broth or pan drippings. Herbs, citrus and garlic can also be added to basting liquid for extra flavor.

Basting Tools: Baster vs Brush vs Spoon

A classic turkey baster is the ideal tool for basting, as it allows you to easily collect juices and distribute them over the turkey. Heat-resistant silicone basting brushes also work well.

If you don’t have a baster, a large spoon or ladle can be used instead. Just be cautious when working with hot liquids.

How to Baste a Turkey Step-By-Step

Basting a turkey is simple if you follow these steps:

Make your flavorful basting liquid. Melt butter, simmer broth, or collect pan drippings in a bowl or measuring cup. Mix in any herbs, garlic, citrus etc.
Remove turkey from oven and close door quickly. You want to minimize heat and moisture loss.
Work quickly to baste turkey. Use your baster, brush or spoon to coat the breast, thighs, legs and wings with the basting liquid.
Return turkey to oven. Close oven and continue roasting.
Repeat every 30-45 minutes until turkey is browned and cooked through.

Turkey Basting Tips and Tricks

Follow these tips for success:

Loosen the skin on the breast and smear butter or oil under it for added flavor and moisture.
Add fresh herbs under the skin as well for a flavor boost.
Tent turkey with foil between bastings to retain heat and moisture.
Use pan juices for self-basting if your roasting pan has a rack. The turkey cooks in its own drippings.
Don’t baste too early or the butter may burn. Wait until the last 1-2 hours.
Let turkey rest before carving so juices redistribute for maximum moistness.

Make This Flavorful Herb Butter Turkey Baste

This easy compound butter baste is flavored with lemon, herbs and garlic for incredible results:

Ingredients:

1 stick softened butter
Grated zest of 1 lemon
2 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
2 cloves garlic, minced

Instructions:

Mix all ingredients together thoroughly.
Loosen turkey skin and spread some butter underneath.
Roast turkey, basting with remaining herb butter every 30-45 minutes.

The possibilities are endless when it comes to crafting your own signature turkey baste. Get creative with ingredients like citrus, wine, stock and fresh herbs.

Get the Perfectly Basted Bird Every Time

Basting may take a bit of time and effort, but it is worth it for the juicy, flavorful payoff. With these tips, techniques and recipes, you can approach your Thanksgiving turkey with confidence and expertise. A beautifully basted bird will be the star of your holiday table!

what can you baste a turkey with

To Baste or Not to Baste?

Most turkey experts will tell you that basting is optional. Its not the best way to season your turkey, but it will work in a pinch when you dont have time for methods that require more prep work. For example, you may have wanted to brine your turkey, but you didnt get started soon enough, or you lacked the refrigerator space and brining bag to do it right. Rubbing your turkey with a spice mix is another alternative to basting. Many cooks also inject their turkey with liquid seasonings to keep it moist and add flavor.

Basting can help you feel like you are doing something while waiting for heat and time to turn the pale bird into a golden centerpiece of your feast. But if you have seasoned your turkey in other ways, you can skip the basting.

Nutrition Facts (per serving)
52	Calories
6g	Fat
0g	Carbs
0g	Protein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nutrition Facts
Servings: 16
Amount per serving
Calories	52
% Daily Value*
Total Fat 6g	7%
Saturated Fat 4g	18%
Cholesterol 15mg	5%
Sodium 1mg	0%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg	1%
Calcium 6mg	0%
Iron 0mg	1%
Potassium 6mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe Tags:

Steps to Make It

Gather the ingredients. The Spruce Eats / Julia Hartbeck
Melt the butter in a small saucepan. The Spruce Eats / Julia Hartbeck
Add the lemon juice, poultry seasoning, dried basil, thyme, and sage. Let the mixture simmer on low for about 3 minutes. The Spruce Eats / Julia Hartbeck
Remove from heat and let stand at room temperature to cool slightly before using, about 5 minutes. Baste the turkey or chicken every 30 minutes after the first hour of cooking. Stop basting during the last 30 minutes of cook time. The Spruce Eats / Julia Hartbeck

Lightly baste the turkey every 30 minutes after the first hour of cooking. Apply the baste warm to the turkey. Stop basting during the last 30 minutes of cook time.
If making the baste ahead of time, follow instructions for preparation and store it in an airtight container for up to seven days in the refrigerator. Warm the baste on the stovetop or in the microwave before using.
You dont want to baste your turkey too often as every time you open the oven door you are allowing heat to escape. Your oven will have to come on to heat back up, and this temperature variation interferes with getting your turkey done.

How To Baste a Turkey

FAQ

What’s the best way to baste a turkey?

It is best to forego the usual method of basting the turkey with pan drippings, which are mostly turkey juices and fat. Instead, using seasoned butter will add flavor and help the skin crisp up nicely at the end of cooking.

What is the alternative to basting a turkey?

Get a Smaller Bird If you go with a smaller turkey, you can just rub oil or butter all over the skin or even drape a few pieces of bacon over the breast to keep it moist instead of basting.

Is it better to baste a turkey with butter or olive oil?

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.

What can you use if you don’t have a turkey baster?

If you don’t have a turkey baster, you can use a spoon or ladle, but be extra careful of hot, dripping juices. There are also basting or silicone brushes that you can use for lighter, even applications.