How to Baste a Turkey

Basting a turkey is an essential part of cooking a moist and flavorful bird. Here are the steps to baste a turkey:

1. Preheat your oven to the recommended temperature according to the turkey's weight and the recipe you're following.

2. Place the turkey in a roasting pan breast side up. Brush the turkey with melted butter or oil and season it with salt and pepper.

3. Pour some water or broth into the bottom of the pan to help create steam and prevent the turkey from drying out.

4. Roast the turkey for the first 30 minutes without basting. This will help the skin to crisp up and seal in the juices.

5. After 30 minutes, open the oven and use a baster or spoon to scoop up the drippings from the bottom of the pan. Tilt the turkey to one side so that the juices collect in the cavity, and then pour them back over the turkey.

6. Repeat this process every 30-45 minutes throughout the cooking time. Be sure to close the oven quickly each time to avoid losing heat and slowing down the cooking process.

7. If the turkey begins to get too dark, cover it loosely with foil to prevent over-browning.

8. When the turkey is cooked through, use a meat thermometer to check that the thickest part of the bird has reached an internal temperature of 165°F (75°C).

9. Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

By following these steps, you can baste a turkey that is juicy, flavorful, and perfectly cooked.