Quick Answer
The best liquid to baste your turkey with is an herbed butter or olive oil. Herbed butter provides flavor and moisture, while olive oil helps crisp the skin. Stock or wine can also be used to add flavor. The key is basting frequently to keep the turkey from drying out.
What is Basting?
Basting is the process of spooning or brushing liquids over meat as it cooks to add flavor and moisture. The liquid used for basting is called a baste.
Common basting liquids include:
- Broth or stock
- Wine or juice
- Melted butter
- Olive oil or other cooking oils
- Herb mixtures blended into butter, oil or stock
As the baste heats and evaporates on the meat, it keeps the surface from drying out. Basting adds flavor from the liquid and helps produce a browned exterior.
Why Baste a Turkey?
Basting is especially important when roasting lean meats like turkey. Turkey has very little fat, which means it can easily dry out as it cooks. Basting provides the following benefits:
- Prevents the turkey skin from drying out
- Produces a brown, crispy turkey skin
- Adds flavor to the meat
- Keeps the turkey breast and other lean areas moist
- Provides brighter color to the meat
- Enhances browning through caramelization
Without basting, the turkey meat would come out dull, dry and lacking in flavor.
Best Liquids for Basting Turkey
The most common and effective options for basting turkey include:
1. Herb Butter
Herb butter provides excellent flavor and moisture. To make:
- Melt 1 stick of butter
- Mix in chopped fresh herbs like rosemary, thyme and sage
- Refrigerate until solid, then spoon over turkey as it cooks
You can also blend minced garlic or lemon zest into the butter.
2. Olive Oil
Olive oil helps create a nice crisp skin. Choose an olive oil with a high smoke point so it doesn’t burn or become bitter.
3. Stock or Broth
Chicken, turkey or vegetable stock adds plenty of moisture and flavor. Opt for low-sodium options.
4. Wine
Dry white wines like Chardonnay add a touch of acidity and fruitiness. Avoid oaky wines that may overwhelm the turkey flavor.
5. Fruit Juices
Fruit juices like apple, orange or pineapple impart a mild sweetness and fruity aroma.
6. Melted Butter
Plain melted butter provides moisture and promotes browning without adding other flavors.
How to Baste a Turkey
Follow these tips for basting turkey:
- Use a baster, large spoon or brush to apply the basting liquid.
- Baste every 30 minutes while roasting.
- Lift the turkey and tilt to let excess liquid run off before returning to the oven.
- Apply the baste all over the turkey, especially the breast and thighs.
- Let the baste fully evaporate between applications.
- Avoid opening the oven frequently to keep heat stable.
- Stop basting about 30 minutes before the turkey is done.
- Baste one final time right before serving for added moisture and color.
Should You Baste a Turkey?
While basting does provide benefits, some modern cooking methods make it unnecessary:
- Brining helps keep turkey meat moist.
- Rubbing butter or oil under the skin provides built-in basting.
- Roasting breast-side down lets gravity keep meat moist.
- Tenting turkey with foil prevents drying out.
So basting is optional with these alternative techniques. But it can still enhance flavor and texture.
How to Choose a Baste
Consider the following when selecting a basting liquid:
- Flavor – complement turkey without overpowering.
- Moisture – opt for juicy, water-based liquids.
- Smoke point – avoid low smoke point oils that will burn.
- Simplicity – let turkey flavor shine through.
Test baste mixtures before using to ensure desired results.
Basting Tips
- Baste different flavor mixtures on each side of turkey.
- Combine melted butter with wine, stock or juice.
- Use drippings to make gravy after roasting turkey.
- If baking a stuffed turkey, wait until halfway through to baste.
- Avoid opening the oven frequently to maintain heat.
- Make extra baste to brush on before carving turkey.
Recipes for Basting Liquids
Brown Butter Baste
- 1 stick unsalted butter
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage leaves
- 1 tbsp fresh rosemary leaves
- 2 garlic cloves, minced
Melt butter in saucepan over medium heat. Once foaming subsides, continue cooking 3-5 minutes until butter browns and becomes fragrant. Remove from heat and stir in herbs and garlic.
Apple Cider Baste
- 1 cup apple cider
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp dried sage
- 1⁄2 tsp ground cinnamon
Whisk all ingredients together in a small bowl. Bring to a simmer in a saucepan before using.
Lemon Herb Baste
- 1⁄3 cup olive oil
- Zest and juice of 1 lemon
- 2 tbsp chopped parsley
- 1 tbsp chopped thyme
- 2 garlic cloves, minced
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
Mix together all ingredients in a small bowl until combined.
Common Basting Mistakes
- Basting too early – Wait until halfway through roasting.
- Basting too often – Every 30 minutes is sufficient.
- Using sugary baste – This can burn quickly.
- Applying too much baste – Use a thin layer for best results.
- Basting too late – Stop 30 minutes before turkey is finished.
- Reusing baste – Always use a clean baster or brush.
- Contaminating baste – Never re-dip after touching raw turkey.
Frequently Asked Questions
1. What is the best baste for turkey?
Herb butter and olive oil work very well. They add flavor and help crisp the skin.
2. Should I baste my turkey?
Basting isn’t required but can help prevent the turkey from drying out and add flavor. It’s recommended for roasting whole turkeys.
3. How often should I baste a turkey?
Baste every 30 minutes while the turkey roasts. Be sure to let the liquid fully evaporate between applications.
4. Can I use turkey broth to baste?
Yes, turkey broth makes an excellent basting liquid. Be sure to strain it first to remove any solids.
5. What is the best seasoning for basting a turkey?
Classic herbs like rosemary, thyme, sage and parsley work very well. You can also use garlic, citrus zest, cracked pepper or spices.
Conclusion
Basting is a simple and effective technique to keep your holiday turkey moist, flavorful and beautifully browned. Herb butter, olive oil, broth and wine make excellent basting liquids. Apply every 30 minutes while roasting, making sure the turkey is drained and the baste fully evaporates between applications. With the right baste and technique, you’ll have a juicy, golden turkey centerpiece for your holiday meal.