Interesting info via The Food Lab: "Basting will not add moisture to meat, but it can help a turkey cook faster if you are behind schedule. Basting will also re-deposit dripped proteins and aromatic compounds onto the surface of the turkey, which can add flavor but also creates uneven browning. Basted birds tend to have a streaky-skinned appearance."
I cut a cheesecloth enough to cover the turkey. Melt a stick of butter in an entire bottle of an inexpensive white wine. Immerse the cloth in the liquid and cover the turkey. I keep basting5 minutes away with the wine and butter. It's a beautiful golden brown.
What can you use? Get a plastic turkey baster from the dollar store. You'll only use it a few times a year so no point buying an over priced one from the over priced kitchen store.
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Get a plastic turkey baster from the dollar store. You'll only use it a few times a year so no point buying an over priced one from the over priced kitchen store.