What is basting? what should i inject my turkey with to make it tender and delicious? what do you do to yours?

Answer 1

Basting is a bad idea. The turkey does not cook evenly because the temperature in the oven fluctuates so much. You should brine your turkey for 12-24 hours before cooking. Brine is a mixture of kosher salt, brown sugar and enough water to cover the bird. If you cant completely cover the bird in the vessel you use, just flip it over halfway during the process to make sure the entire bird gets the brine. So use a cup of salt and a cup of sugar. You can put allspice, peppercorns, bay leaf, nutmeg...other ingredients. But the sugar and salt are the only essentials.

When you cook your turkey, it will be moist, the skin will crisp and the meat will be sweet. Sometimes, when you cut into it, the juices just squirt out at you. It's amazing. Try it.

Answer 2

Basting is spooning or using a baster to pour the juice in the bottom of the pan over the top of the turkey or duck. It helps in the roasting stages.

And injecting helps keep the meat moist. I usually buy my injector and the flavoring together. This year I did not bast or inject, instead I smoked it on the smoker, and it almost fell apart when I removed it.

Answer 3

Basting is when you take the pan juices that come off of whatever it is you're roasting and pour them back over the top. (There will be a bunch of juice in the bottom of the roasting pan. Suck them up with a baster if you have it and squirt them on top, or just scoop and pour with a spoon.) I already answered how I prepare my turkey. I don't baste it, either. If it starts getting too brown, I use a foil tent.

Answer 4

Have you tried an apple glaze before?

Apple Glaze for basting

6 apples, peeled and sliced
3/4 bottle (16 oz. each) apple juice
3 tbsp. brown sugar
1 tsp. cinnamon
1 tsp. ginger

Directions:
Mix together apples, 12 oz. apple juice, brown sugar, cinnamon and ginger in pot. Simmer over low-medium heat until has reached desired consistency. Stir frequently.

Note: Also put a wedge of apple in the turkey then the stuffing of your choice.

Basting is very important to keep the meat of the turkey moist. This prevents it drying out. It keeps the meat juicy. You can spoon it with its own liquids over it ( I find this better) and brush it with special glazes too to add extra flavour or colour.

Answer 5

I agree with your second answer, Just did my turkey this way ( sugar and salt brine) and it turned out great!! the only thing I did different is rub the whole turkey down with olive oil and then seasoning before putting in the oven, it made the nicest brown skin ! Good luck

Answer 6

Turkey:
1 10- to 15- pound turkey
1 pound butter
2 sprigs thyme
salt and pepper

Dressing:
2 pounds specialty bread, (wheat, oat, French,…whatever you like), cut into 1-inch cubes
2 eggs
2 cups turkey or chicken stock
1 clove garlic
1 Spanish onion
3 pieces bacon
1 bag crushed walnuts, toasted
2 grated fresh carrots
dried raisins or cranberries as garnish
salt and pepper


PreparationPrepare Turkey:
1. Preheat oven to 500°F.
2. Melt the butter.
3. Use a hypodermic needle or baster-injector to inject the butter into the turkey. Or stuff solid butter under turkey skin.
4. Place thyme in turkey cavity, lightly salt and pepper the bird inside and out.
5. When temperature reaches 500°F, put turkey in the oven. Let cook for 20 minutes or until the exterior is crisp, but not golden brown. Reduce heat to 375°F. Let bird roast until finished. You should have a crispy, golden brown turkey with very, very tender, buttery meat.
Prepare Dressing:
1. Render bacon. Reserve fat.
2. Add garlic and onion to bacon fat and saute. Add salt and pepper to taste.
3. Sauté onions until translucent.
4. Add stock. Reduce slightly. Add bread cubes. Salt and pepper to taste.
5. Add grated carrot. Gently mix.
6. Crush bacon and add to mixture.
7. Add walnuts to mixture. Let mixture cool.
8. Mix in the eggs until they are well incorporated.
9. Place in heatproof pan (or turkey cavity) and cook at 375°F until crisp on top.
10. Garnish with dried raisins or cranberries.

now that's the inject one i've seen. but this is what i do.

OK 20 yrs of turkey here. key to a moist bird is basing and butter unfortunately. I don't know how big your bird is but you may find the cooking times on the bird package.

1.clean bird set in your Roaster

2 You will need:
1 stick of butter
3 tsp. poultry seasoning(I use McCormick's).
1 tsp garlic powder
1 tsp onion powder

I like to call this the moisture technique

Take the bird and gently separate the skin from the breast on both sides.
in your hand get 2 tbsp of butter and massage it into the one side do the same with the other
(I know this sounds messy but trust me it works)
Take your 1/2 seasoning, 1/2 your garlic powder and half your onion powder and do the same as you did for the butter

with the half a stick of butter left melt it and drizzle all over bird. add 3 cups water to bottom of pan.

I place mine in a 400 degree oven for 15 min then cut it down to 325 for the remainder. cooking time will vary depending on your size bird. EVERY HALF HOUR BASTE!! till done You have to be consistent with this. check bird temp to check for doneness.

Answer 7

I watched a show the other day where the chef poured the pan juices off and then added melted butter and then used a baster with a sharp end and injected the juices into the breast.

Answer 8

lol your doing the turkey dinner but you dont know how to kook a turkey, i smell disaster.