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The number one Thanksgiving turkey tip promoted every year is basting. You’ve seen it, you know it, or you’ve done it yourself: standing impatiently in front of a hot, open oven and attempting to thread a basting tip into the turkey’s rich pan juices, then managing to get those juices on top of the bird without burning or splashing on the hot pan and oven surfaces. Most people on the internet agree that this is the best method for having a juicy, moist Thanksgiving turkey.
I will be very clear with you, as you may have already noticed: neither the majority of the Food52 Test Kitchen nor I do this. However, if you want to try this method or you just love tradition, keep reading to find out how to do it, how often to bast, our best advice for when you should, and why we don’t—as well as what you can do in its place.
To put it simply, it’s a technique where a protein (or other food) is coated in its own juices, a prepared sauce, or melted fat in order to help it cook evenly and retain moisture. When a protein is regularly roasted in its own fat, usually at a set rhythm, the moisture is retained in the meat, the flavors are dispersed equally, and the meat turns out beautifully golden brown.
Thanksgiving is a time for family, friends, and of course, delicious food. The centerpiece of the Thanksgiving feast is undoubtedly the turkey, and achieving a juicy, flavorful bird is the ultimate goal. One technique that has been debated for generations is basting. But is it really necessary? And if so, how often should you baste a turkey?
This guide will delve into the world of turkey basting, exploring the science behind it, the pros and cons, and the optimal basting frequency. We’ll also discuss alternative methods for achieving a succulent turkey and answer some frequently asked questions.
What is Basting?
Basting is the process of periodically coating a turkey with its own juices or a prepared sauce or melted fat. This helps to keep the turkey moist and flavorful by locking in moisture and promoting even cooking.
The Science Behind Basting:
The effectiveness of basting lies in its ability to transfer heat and moisture. When you baste a turkey the hot liquid or fat coats the skin creating a barrier that prevents moisture from escaping. This helps to keep the breast meat, which tends to dry out quickly, moist and tender. Additionally, the basting liquid adds flavor to the turkey and helps to brown the skin.
How Often Should You Baste a Turkey?
The traditional advice is to baste a turkey every 30 to 45 minutes. However, recent research suggests that this may not be necessary. In fact, basting too often can actually slow down the cooking process and lead to a dry turkey.
The Food52 Perspective:
The Food52 Test Kitchen takes a more hands-off approach to turkey basting. They argue that basting is unnecessary and can even be detrimental to the cooking process. Their reasoning is as follows:
- Opening the oven frequently disrupts the temperature, leading to fluctuations that can dry out the turkey.
- Basting adds extra moisture to the skin, resulting in a soggy, chewy texture instead of a crispy, golden brown one.
- The benefits of basting are minimal and do not outweigh the potential drawbacks.
Alternative Methods for a Juicy Turkey:
If you’re looking for ways to achieve a juicy turkey without basting, here are a few alternatives:
- Dry-brining: This technique involves salting the turkey and letting it rest uncovered in the refrigerator for 12-24 hours. The salt helps to break down the muscle fibers, resulting in a more tender and flavorful bird.
- Spatchcocking: This involves removing the backbone of the turkey and flattening it out. This allows the turkey to cook more evenly and quickly, resulting in a juicy and crispy bird.
- Using a Dutch oven: A Dutch oven’s tight-fitting lid helps to trap moisture and create a self-basting environment. This is a great option for smaller turkeys or turkey breasts.
Frequently Asked Questions:
Q: Should I baste a turkey with butter or oil?
A: Butter is a better choice than oil because it adds more flavor and helps to brown the skin.
Q: What is the best tool for basting a turkey?
A: A turkey baster is the traditional tool, but a large spoon or ladle can also be used.
Q: Can I baste a turkey with wine or broth?
A: Yes, you can use wine or broth to baste a turkey. However, keep in mind that these liquids will add their own flavors to the turkey.
While basting has been a Thanksgiving tradition for many years, it is not essential for achieving a juicy and flavorful turkey. In fact, it can even be detrimental to the cooking process. If you’re looking for ways to improve your Thanksgiving turkey, consider trying dry-brining, spatchcocking, or using a Dutch oven instead of basting.
Use a Dutch oven
A large Dutch oven can be your best bet if your turkey is small (5 to 6 pounds) or if you’re just cooking the legs or breasts. The dappled top of a Dutch oven lid (like this Le Creuset 9. 5-quart) is made to catch circulating moisture and then evenly return it to the surface during cooking, requiring no additional assistance.
Make a compound butter
Since basting is all about distributing fat and flavor into the turkey so that it stays juicy, rubbing a compound butter under the skin before putting it in the oven is a really simple and delicious way to infuse the meat with these nutrients while also adding wonderful, herbaceous scents (sage butter is a great idea, just saying).