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Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 234,518 times. Basting is the process brushing, pouring, or spooning liquid over a food to make it moist and juicy from top to bottom and to give it a wonderfully golden look when cooked.
This includes de-frosting it, washing, stuffing, and trussing, etc. Turn on the oven and place the prepared turkey in its large roasting pan. If you have one available, place the turkey on a rack in the pan so the drippings fall to the bottom of the pan and are easy to get to. Some people choose to baste from the drippings in the bottom of the pan, while others choose to make a special mixture separately to put over it.
What you use to baste is up to you. Set your timer, and let the roasting begin. You’ll want two timers: one for the basting intervals and one for the whole time. How long you put it in for overall largely depends on the size of your turkey. Set your basting timer for 30 minutes. You will be basting at every 30 minute interval. After 30 minutes, open the oven to baste.
Open the roasting pan lid, or pull back the foil tent cover a bit. Is it starting to get a little tan? Your turkey is ready for its first basting session. Some people do prefer to baste every 20 minutes or so. However, the shorter the interval, the more you’ll be strapped to the oven.
Take out a spoon, cup, or bulb baster. A bulb baster is a special rubber tool to suck up and pour out liquids. It’s like a large, soft syringe. If you don’t have one, a spoon or cup will work just as well. Take some of the liquid you prepared for basting and pour it gently all over the surface, using your spoon, cup, or bulb baster.
Use any kind of stock, wine, butter, oils, gravy, or juices. The idea is to keep the turkey meat moist. It’s easiest to use the juices at the bottom. However, if you have a recipe for an herb butter, a marinade, or a gravy, that’s great, too. Put the lid or tent cover back on, and put the turkey back in to roast.