The turkey in question is an 11 pound bird that was brined for 24 hours prior to cooking
2007-11-22 04:54:46 · 13 answers · asked by jel0336 2 in Society & Culture ➔ Holidays ➔ Thanksgiving
I would say just put a piece of foil over it. It's best to keep the oven door closed to maintain a consistent temperature, rather than opening and closing the door often. The tin foil will act as a tent to keep in the juices. Last year I made a big turkey and didn't baste it once, it was soo juicy and not driend out at all.
2007-11-22 04:57:42 · answer #1 · answered by Anonymous · 1⤊ 0⤋
This is optional. I've never cooked a turkey that was brined although I have cooked kosher and I think that is the same thing. Basting will contribute to browned and tasty skin. You needn't do it though since most people don't eat the skin. Cover the breast with foil for the last hour or so.
2007-11-22 05:00:15 · answer #2 · answered by zoeskylark 3 · 0⤊ 0⤋
Actually you don't need to baste a turkey at all if you do it right.
Turkey in Foil Container if it is brined cover the turkey with foil add a container , about 2 cups of water to the foil container.
The turkey will fall off the bone,
Remove the foil cover and brown to your taste.
If you wish you can baste the top to speed up the browning proccess.
2007-11-22 05:02:06 · answer #3 · answered by Don M 7 · 0⤊ 0⤋
Basting doesn't exactly give any extra flavor to the turkey no matter how much you baste it. Not only does the flavoring cook out of it because It's only on top of the turkey, but you're cutting down cooking time because you keep opening the door.
2007-11-22 04:57:24 · answer #4 · answered by kdb890 2 · 0⤊ 2⤋
Often, often, often! I start basting mine about 20 min. into cooking and I keep doing that regularly (at least 4 times an hour) until it's done. It's always delicious.
2007-11-22 05:02:39 · answer #5 · answered by Little Red Hen 2.0 7 · 0⤊ 0⤋
every 20 minutes
make the basting stuff with butter and extra turkey liquid!
its sooo good
2007-11-22 04:59:28 · answer #6 · answered by pyaramor37 4 · 0⤊ 0⤋
every 15 to 20 minutes
2007-11-22 04:56:49 · answer #7 · answered by onemocc 3 · 1⤊ 0⤋
like every 45 minuets, I think by opening the door so often may actually slow the cooking time.
2007-11-22 04:58:05 · answer #8 · answered by delldude405 3 · 0⤊ 0⤋
if i were you, I would baste it about every 30-45 min.
2007-11-22 04:57:49 · answer #9 · answered by magik30 1 · 0⤊ 0⤋
Every hour on the hour. You have to keep your heat circulating so you don't want to keep looking in at your Turkey.
Let that gobbler cook ripe...yummy yummy
2007-11-22 04:58:09 · answer #10 · answered by bigapple 3 · 0⤊ 0⤋