If i baste the Xmas turkey every 30 mins and have water at the bottom of the oven, will it still taste ok??

Question

It won't be really damp??

Answer 1

Hey, I cook a great turkey. My mom taught me and my grandma taught her.

I baste the turkey about every 45 minutes to an hour. It is also good if you can put potatoes or carrots underneath the bird, because it serves as a rack for the meat. When the meat touches the pan directly, it doesn't rest properly, and the juices don't flow as well as they could. If you don't use the carrots or potatoes, that's not a big deal.

I would add water to the pan just to the top of the carrots/potatoes, and then use that to baste the turkey, like I said, every 45 minutes to an hour. If you do it every half hour, it can't hurt but you lose heat out of your oven every time you open it to baste the bird. Keep filling the water when it goes down, and make sure to keep the turkey covered until the last half hour or so to brown the skin.

The last person said that basting doesn't do anything, but that's not true. They must have never had a basted turkey before. Even Butterballs put butter underneath the skin so that it bastes itself over the roasting process.

(the best part about the potatoes and carrots at the bottom, is eating them after the turkey is cooked. They have been roasting in turkey juices for like 4 hours, so they taste spectacular!

Answer 2

It will be brilliant. If you cook by gas then there is no need for water in the oven as water is produced when gas is burnt. If electric then the water is a good idea. Basting it too often will not help as the liquid just runs off. Baste a couple of times after you take off the foil. When you take it out of the oven let it stand for 30 minutes. This helps to keep the meat moist. Don't forget the roast parsnips!
Happy Christmas.

Answer 3

The reason for basting is that Turkey usually dries out terribly before you can get the inside of the joints and the breast meat completely cooked. I baste with its own juices and I also put 1/2" slices into the skin and place tiny pieces of butter all around the breast area,btween the skin and meat. About 2 tbls of butter is all you need but tiny pieces all around to disperse it better. Leave aluminum over it until the last few minutes,then remove it to allow the skin to crisp up. Good luck! Ps. It takes 15 minutes per lb to cook a turkey that is completely thawed out,and it usually takes 2-3 days inside the fridge to thaw out your turkey. Never thaw it out on the counter,ever!

Answer 4

Basting is really needless, it has been proven to do nothing at all for the turkey. Cover it with tinfoil and then remove it for the last 45 minutes of cooking so it can brown. Don't add water to the pan. Experiment with a cheaper roast chicken first so you can understand how this works.

Answer 5

Put turkey on a roasting rack,with water in bottom of pan
Cover turkey in butter first.
Cover bird in foil [ make a tent]
Roast,3/4 hr before done remove foil & baste,back into oven to brown
Bit late but practice on a chicken first.
Use juices in bottom of pan for gravy.
My aunts way of doing it,I've been doing it for years.

Answer 6

Cook a turkey the normal way, 20 mins per pound it it will cook so much better. One thing my mother always use to do was put the stuffing in with a pelled apple (Whole and Cored), because what this does keeps the turkey moist whilst cooking.

Answer 7

To keep your turkey really moist - cook it on its breast covered in either foil or a turkey bag- the juices stay in and the results are brilliant - turn it over to brown the skin for the last 30 minutes. You shouldn't need any water

Answer 8

I have cooked turkey every year for thirty years and never pay much attention to it, it is always well cooked and enjoyed by all, hear me!!!! Wash the turkey, de-giblet it and dry it off. Put in roasting tin and don't do anything else, put on 180 degrees and cook as long as possible!! I usually get my turkey in at 7am in the morning, leave on 180 and it's ready for 2pm, about 10lb one, I keep the juice in roast tin, carve turkey, put breast meat on plate and dark meat back in juice, it suits everyone, the juiced meat always goes first!! Happy Christmas!!

Answer 9

Don't put water in the oven, baste only occasionally, good luck and MERRY CHRISTMAS.

Answer 10

If you have water in the bottom of the oven, you've got a big problem!