Do you put oil on your chicken or turkey when you roast it?

Answer 1

NO!!!!!!!!!!!! THE BEST IS KEEP POURING BACK ON THE SAME DRIPPINGS JUICE THAT IT MAKES IT'S SELF. 4 TO 5 TIMES WHILE IT'S COOKING, IT BROWN'S IT BEAUTIFULLY & KEEPS IT FROM DRYING OUT. YOU CAN ALSO MAKE A DELICIOUS GRAVY FROM THE DRIPPINGS .

Answer 2

that's stated as Basting. i understand a scrumptious recipe. Thaw Cornish Hens. Make a stuffing of untamed rice and orange grated orange peel, stuff the interior hollow area, brush with butter and bake for sort of an hour or so at 350 ranges. Baste many times with greater butter. while accomplished, place on the range to take a seat down back for sort of 10 minutes in the past serving. Take a can of Bing cherries and empty right into a saucepan. upload 3 tablespoons of cornstarch and proceed on medium low warmth stirring till the aggregate gets thick. Spoon over Cornish hens. they're going to think of you're a Rachael Ray in case you serve up this!

Answer 3

For turkey, no. I usually stick to orange juice basting.

For chicken, sometimes. It depends on what flavours I want it to have. Easiest recipe in the world: Put some salsa or italian dressing on chicken and broil it until done, turning every so often to prevent burning. (Italian dressing is mostly oil.)

Answer 4

I rub butter or margarine all over mine. I have heard that mayo also works very well and leaves the skin of the bird a crispy golden brown (don't worry about the mayo leaving a taste though, supposedly it doesn't).

Answer 5

Not just Oil, but Garlic Oil, S&P

Answer 6

yes or butter a stick i melt it in a cup in the microwave pour on salt pepper garlic salt i have a baster i recoat it it browns it and adds flavor

Answer 7

Yes. I find it makes the skin nice and brown and crisp, which I love.

Answer 8

Yes, it makes the skin nice and crispy and brown.

Answer 9

we put olive oil on all our cooked meats

Answer 10

Yes - olive oil!@~