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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 is an essential technique for achieving the perfect juicy, golden turkey on holidays like Thanksgiving and Christmas. But with so many options for baste ingredients, from broths to oils to wine, it can get confusing deciding what liquid to use.
In this comprehensive guide, I’ll walk through the most popular turkey basting liquids and explain the pros and cons of each. Whether you prefer infusing flavor with butter and herbs or leveraging pan drippings, you’ll find the ideal turkey baste recipe here.
Melted Herb Butter
Melted butter flavored with 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 flavor.
Pros
- Butter provides rich flavor and golden color
- Herbs infuse flavor throughout the meat
- Easy to make ahead and reheat
Cons
- High in calories and fat compared to broths
- Can burn if basting temp is too high
I recommend basting with a quarter cup of melted butter mixed with two teaspoons of chopped fresh herbs or one teaspoon dried herbs.
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 moisture and flavor
- Healthier than butter or oil
- Utilizes existing broth
Cons:
- Can dilute flavor if used too liberally
- Doesn’t brown the skin as well as fats
For best results, combine equal parts broth and melted butter or oil when basting. The broth moistens while the fat crisps the skin.
Olive or Vegetable Oil
Olive, canola, 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
- Healthy alternative to butter
Cons:
- Can smoke or burn at high heat
- Not as richly flavored as butter
I suggest using a high smoke point oil like avocado or grapeseed. Mix one cup oil with dried herbs, citrus zest, garlic, or shallots.
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 behind
Cons:
- Can ruin dish if overused
- Avoid with kids or people avoiding alcohol
Aim for 1/4 to 1/2 cup wine diluted with 1/4 cup broth or water. Too much overpowers the turkey.
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
- Utilizes existing pan drippings
- Provides saltiness and savoriness
Cons:
- Can be very fatty/salty if overused
- Limited liquid quantity
Use a bulb baster to collect drippings and distribute them over breast and thighs. Mix with broth if drippings are very salty.
Turkey Stock or Commercial Broths
For cooks short on time, quality store-bought turkey or chicken stock can work great diluted 1:1 with water or wine. Opt for low-sodium.
Pros:
- Adds flavor fast without prep
- More consistent quality than homemade
- Widely available
Cons:
- Less control over sodium content
- Commercial taste
Look for brands without MSG or unnecessary additives. Swanson’s and Kitchen Basics make quality options.
Get Creative with Your Own Signature Baste
The possibilities don’t stop there when it comes to basting liquids. Get creative with ingredients like cider, fruit juices, sodas, vinegars, liquors, or any flavors that complement turkey. Just be mindful of striking the right balance of flavor.
No matter what liquid you choose, basting helps keep your turkey moist and golden brown. Brush on your baste every 30 minutes in the last 1-2 hours of roasting time for the perfect holiday bird. Here’s to your best turkey yet!
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.
How Do You Baste a Turkey?
First, what you need is a (hot) liquid with a good amount of fat. Using a lean sauce here isn’t as effective, as water will dry out the skin of the bird. Fats and lipids are more likely to permeate and cling to the skin, sealing it with a protective barrier against the heat. This can assist with browning of the turkey skin—without burning—and also imbuing lost flavor from the juices shedding into the roasting pan.
Second, you need the right tools, and a bit of technique. Anna Billingskog, Senior Food Stylist and our only hold-out, still bastes her turkey, but in her own way. “I think basting with butter or pan juices (as long as theres a good amount of fat) is helpful for a bird like a turkey.” She elaborates: “I mean… I’ll baste a turkey…I just don’t use a baster itself.” As a typical basting tool only holds ¼ cup of liquid (and not to mention immediately starts leaking the liquid the second it’s slurped up), Anna’s right that a bulb baster isn’t your best, or most effective, tool here. From Our Shop
Some cooks lean towards a large spoon (think: serving size), but we prefer a ladle or a small glass measuring cup. Additionally, instead of keeping the oven open trying to chase the liquid around the pan needed to top the turkey, try heating a separate pot on the stove of chicken stock, duck fat, butter, or a combination of the three to ladle over the turkey—this saves you time (the faster in and out of the oven, the less your oven has to work, and the more consistent the temperature can try to stay), and lessens the chance that you’ll burn yourself in the process.
“Should I Baste My Turkey?” We Find Out Once and For All If Basting a Turkey is Necessary
FAQ
What is the best thing to baste a turkey with?
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 …
Is it better to baste a turkey with butter or oil?
welcome back to Turkey Tips, your source for the perfect Thanksgiving Turkey. today’s tip is all about butter. if you want flavorful, crispy skin on your Turkey, baste it in butter every 30 minutes or so. whether you’re doing a whole bird. spatchcock or just a breast, a garlic butter based is the way to go.
What is the secret to keeping turkey moist?
Brine your turkey for the best juicy bird. – Dry-brining is where salt is rubbed over the turkey skin for 24-48 hours before cooking.Oct 30, 2024