And why we don't do it.
The number one Thanksgiving turkey tip promoted every year is basting. You know it, you’ve seen it, or you’ve personally done it—tediously standing in front of an open oven radiating heat while trying to navigate a basting tip into the rich pan juices of the turkey, and then somehow getting those juices on top of the turkey without splashing yourself or burning yourself on the hot edges of the pan and the oven.
Simply, it's a process that involves coating a protein—or other item—in its own juices, or in a prepared sauce or melted fat, which is designed to promote the retention of moisture and even cooking. By routinely, usually in a timed cadence, coating a roasting protein in its own fat, the moisture is locked into the meat, the flavors are evenly distributed, and everything turns out nice and golden brown.First, what you need is a liquid with a good amount of fat.
Second, you need the right tools, and a bit of technique. Anna Billingskog, Senior Food Stylist and our only hold-out, still bastes her turkey, but in her own way. “I think basting with butter or pan juices is helpful for a bird like a turkey.” She elaborates: “I mean… I’ll baste a turkey…I just don’t use a baster itself.” As a typical
only holds ¼ cup of liquid , Anna’s right that a bulb baster isn’t your best, or most effective, tool here.
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