The Best Ingredients for Basting Your Smoked Turkey

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In this recipe, I will show you how to smoke this turkey roast using a little bacon inside the cooking net so that it comes out extremely tender and delicious with a tasty edge that will make everyone say wow with every bite.

These can be found all year long in most places where you shop for groceries and meats. They are usually frozen so be sure to allow time for thawing.

I noticed when I went to get these that there are some that are already flavored and seasoned.. I recommend getting the ones that are NOT seasoned or flavored already so you can do your own thing to them.

These roasts are sometimes all breast meat and sometimes they are a mix of white and dark meat.. I purchased the latter.

Most of these are around 3 pounds and will feed 4-6 depending on how hungry everyone is. If in doubt or you have more than 4 eating, it wouldnt hurt to make an extra one.

Place these in the fridge and it takes about a day to a day and a half to fully thaw.

Place the wrapped frozen turkey roast into the sink. If it tries to float, place a heavy plate on top of it to keep it submerged.

Change out the water every 30 minutes to keep it cold and in about 3-4 hours, the turkey roast will be thawed.

You will notice that the turkey roast is in a cotton net– leave this be or it will fall apart into pieces (ask me how I know this).

Important: pull at the net to loosen it from the meat all over. This will make the net easier to remove once its done cooking.

I often get panicky emails from folks wondering if they should brine the turkey since its already been brined at the factory..my answer: it doesnt hurt anything.

The process they use at the factory is extremely subpar to to the tender loving care you can show that hunk of meat at home. Go ahead and show it a little brining love!

Add ½ cup of coarse kosher salt to ½ gallon of cold water. Mix well until the salt is completely dissolved.

Then add ½ cup of brown sugar (dark is best but light will work). Mix that in until everything is dissolved.

I mixed the brine into a 1-gallon tea pitcher and just placed the turkey roast right down into the pitcher once it was ready.

You can also place the turkey roast into a bowl or even a zip top bag and pour the brine over it if thats what tickles your fancy (whatever that is).

It is important that the turkey roast is submerged in brine. If you use a container thats a lot larger than the turkey roast or if you are doing more than one turkey roast, you may need to make an extra batch of brine.

With the turkey roast submerged in brine, place it in the fridge so it will stay nice and cold during this process.

About 4 hours is all it needs but it will be fine if you need to leave it in the brine all night.

When the brining process is complete, lift the roast out of the brine and rinse it really well under cold water to remove any salt residue left on the outside of the meat.

Pour olive oil all over the turkey roast making sure the net and the meat are well coated. Be generous!

I mean, get the top, bottom, sides and all around really good. This will be the crust and once you slice it, this is a bit part of the flavor. Since its low in salt, it wont be a problem to be generous with it.

You might think its ready for the smoker now.. its not. We have one more very important step!

We are going to add a little bacon to the outside to keep things self-basted while it cooks.

Where we place the bacon is determined by how you plan to place it in your smoker.

This is my favorite way to cook these turkey roasts and a smoker like the Bradley Smart Smoker makes this really easy.

Theres already a net so it will be easy to hang it and Ill show you how later.

If this is your method, grab 4 thick slices of bacon and stuff it down in the net, right on top of the turkey roast.

The bacon will render while it cooks and that bacon grease will run down the turkey roast keeping it moist and will even add some extra flavor.

All smokers will not make hanging easy, if thats your case then youll want to lay the turkey roast on its side.

In this case, I recommend placing the turkey roast on a Bradley rack or Weber grill pan then drape the bacon over the turkey roast length wise.

I used the Bradley smoker for this cook but you can use ANY smoker for this.

Once the smoker is up to temperature and ready to go, its time to add the meat to the smoker.

I used a Bradley rack by twisting the end of the cotton net and poking it through one of the holes in the rack.

I then threaded a chopstick through several of the holes in the net to make it secure and hold it in place. You could also use a spoon handle, or even a good strong stick from the yard for this purpose.

The Bradley rack was then placed at the uppermost position with the turkey roast hanging down.

I placed another Bradley rack just below the meat in case the unthinkable happened and the net did not hold. Leave nothing to chance!

If you are not hanging the turkey roast, then you can just place the Bradley rack or Weber grill pan or whatever you are using to hold the turkey roast onto the grate of your smoker.

For smoke, I used maple bisquits in the Bradley Smart Smoker. This is a great choice for smoke in any smoker or you can use whatever smoking wood you have available.

You can expect this roast to take about 5-6 hours depending on how cold it is when it goes into the smoker, how often you open the door to peek, how well your smoker holds the set temperature, etc.

Be sure to use an accurate thermometer such as the “Smoke by Thermoworks” to monitor the temperature and so youll know exactly when it reaches its perfect done temperature. The actual done temperature is 165°F (74°C) but due to carry over cooking, I recommend taking it out of the smoker at 160°F (71°C).

By the way, ThermoWorks released a new thermometer a while back and I am a huge fan– its called Signals and comes equipped with 4 probes, bluetooth/wifi connectivity, graphing capability via the smartphone app, min/max temperature on all 4 channels and so much more.

Fortunately, the Bradley Smoker came with 2 meat probes that can be plugged into the controller. You can then set a done temperature on the Bradley app on your smart phone and it will alert you when the meat is within 10°F of being done then again once its finished.

I double checked the meat with my Thermapen hand-held thermometer and it matched the Bradley probe reading exactly.

Let it rest with foil tented over the top for 10-15 minutes before slicing into it.

Once its done resting, cut the net, pull the net away from the meat gently trying not to disturb the rub crust any more than is necessary. You can discard the bacon, eat it, feed it to the dog, your choice.

Looks a lot like a ham doesnt it? The net and my original rub together create a beautiful texture.

Slice the turkey roast as thick as you like and serve immediately with corn, mashed potatoes, gravy, peas, all the good stuff!

Smoking a turkey produces incredibly moist, tender meat with amazing flavor. But basting is key to preventing the bird from drying out and enhancing that wonderful smoky essence. The right baste mixture also adds another layer of tastes that perfectly complement the turkey. But what exactly should you use to baste a smoked turkey?

There are many options for making a flavorful turkey baste at home using pantry staples. Choosing ingredients that moisten, season, and tie into the smokiness results in a turkey that is juicy, full of flavor, and delicious. Let’s look at some of the best baste ingredients to use when smoking turkey and recipes to try.

Butter

Butter is a primary ingredient in many basting mixtures because it excellently coats and moistens the turkey meat. As it melts, butter helps keep the turkey from drying out. Grass-fed butter provides the most flavor. When combined with herbs, citrus, and other seasonings, it makes a fantastic base for basting.

Melted butter penetrates deep into the meat through repeated basting and brings out the natural flavors of the turkey It’s an essential component of basting that home cooks swear by,

Chicken or Turkey Stock

Homemade or good quality store-bought chicken or turkey stock adds moisture, protein, and richer flavor to a baste. Using stockmade from the turkey carcass and aromatic vegetables gives your baste incredible depth.

Chicken stock works well too. The natural gelatin in stock helps retain moisture so using it to baste ensures your smoked turkey stays tender and succulent throughout.

Fresh Herbs

Fresh herbs like thyme sage rosemary, parsley and oregano are fabulous for infusing flavor into basting mixtures. Their aromas accentuate the taste of smoked turkey beautifully. Chop the herbs finely to release their essential oils.

Popular herb combos include sage, thyme and rosemary or parsley, thyme and oregano. Play around with herb mixes to find your favorite flavor pairings.

Citrus Juices

Fresh squeezed citrus juices like lemon, lime, orange or grapefruit add brightness to basting liquids. They cut through the smoky richness with acidity and fruitiness.

Lemon and lime juices are especially popular for basting smoked poultry. Add some zest too for a more intense citrus essence. The natural moisture in citrus helps keep turkey meat juicy as well.

Vinegars

Vinegars such as apple cider, white, red wine, sherry or balsamic introduce tanginess and accent flavors when added to turkey baste. Acidity helps break down proteins to tenderize the meat.

Use vinegars sparingly in basting mixtures though, as too much can make the turkey taste sour. Cider or wine vinegars complement smoked turkey beautifully

Mustard

Mustard’s savory umami flavor and creaminess make it a superb baste ingredient. Types like Dijon, whole grain or stoneground mustards work wonderfully with the smokiness.

Mix mustard with other baste components like melted butter, citrus juices, herbs, honey and garlic. It emulsifies to coat the turkey and add delicious flavor. The slight tang balances the richness.

Olive Oil

Good quality extra virgin olive oil brings fruitiness and silky texture to basting liquids. It penetrates deep into the meat just like butter. The healthy monounsaturated fats keep turkey moist and tender.

Olive oil also allows you to add other fat-soluble flavorings like garlic, smoked paprika and dried chilies into your baste. Use it along with butter for an unbeatable combo.

Honey

Honey adds not only sweetness but also moisture to turkey baste mixtures. Its viscosity helps it strongly adhere to the meat and caramelize into delicious crispiness.

The sugars in honey promote browning through Maillard reactions which enhances turkey skin and creates complex flavors. Use it along with spices and herbs.

Whole Spices and Dried Chilies

Rubs of whole spices like coriander, cumin, fennel, mustard and black pepper bring warmth and intrigue to turkey basting liquids. Grinding them just before releasing their volatile oils.

Dried peppers like ancho, chipotle and New Mexico chilies add mild heat and smokiness too when blended into baste. The subtle spiciness pairs so well with smoked turkey.

Soy Sauce or Fish Sauce

A small amount of soy sauce or fish sauce contributes savory umami depth to turkey baste recipes. Their characteristic flavors blend nicely with ingredients like garlic, citrus, mustard and honey.

As with vinegar, use soy or fish sauce sparingly to prevent overwhelming the turkey’s natural taste. A teaspoon or two is usually plenty to mix into the baste.

Fruit Preserves

Jams, marmalades and chutneys made from fruit contain the ideal balance of sweetness, acidity and texture for basting smoked turkey or other poultry. Popular fruits used are apricot, peach, cherry, fig, apple and pineapple.

The chunks of fruit and skin provide viscosity for superior adherence. Fruit preserves introduce wonderful fruity notes that offset the smoky richness perfectly.

Bacon Grease

If you happen to have some rendered bacon fat from a previous breakfast cookup, it makes an amazing basting ingredient. The smoky pork fat flavors turkey similar to as if it were brined in bacon.

Stir a few spoonfuls of the grease into your baste mixture to impart that characteristic bacon essence turkey pairs so well with. It keeps the meat ridiculously moist too.

Bourbon or Rum

For adults who want to add booze-infused zestiness, a splash of bourbon, rum or whiskey brings sweetness and oakiness to turkey baste recipes. The alcohol helps extract the flavors of other ingredients too.

Just remember that the sugars in liquor can burn quickly, so brush it on carefully during the last 30 minutes of smoking. The depth pairs perfectly with smoked turkey.

Sample Smoked Turkey Baste Recipes

To get you started, here are a couple fantastic smoked turkey baste recipes to try on your next bird featuring some of the ingredients discussed:

Brown Sugar & Bourbon Baste

1 cup butter, melted
1⁄2 cup brown sugar
1⁄4 cup bourbon
2 tbsp apple cider vinegar
1 tsp each garlic powder, onion powder, smoked paprika, salt

Citrus & Herb Turkey Baste

Juice of 2 lemons and 1 orange
1⁄4 cup olive oil
4 tbsp chopped parsley
2 tbsp chopped thyme
2 tsp chopped rosemary
1 tsp crushed fennel seeds
Salt and pepper to taste

Get creative mixing and matching ingredients to come up with your own signature turkey baste. Apply it liberally when smoking to ensure tender, juicy meat that sings with flavor. Your guests will rave about your deliciously moist smoked turkey!