Keep basting with the drippings that are at the bottom of the pan every 20 mins or so and as it roasts you will develop that deep golden brown colour.
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.
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.
Sorry my IPhone is acting strange. Baste every 30 minutes.
Cheesecloth, butter and white wine are awesome. I've prepared Turkey this way for 25 years. Never fails, wonderful
what about chicken stock
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."
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