what's the best way to baste a turkey & best baste to use?

Answer 1

Don't baste it. Use a BRINE! OMG...I did a brine this year and everyone raved about how delicious and absolutely juicy even the breast meat was! And it is SUPER easy. Let your turkey thaw in the fridge for 2 days if frozen. Take 2 quarts of water in a large pot. Add 1 cup of table salt, 1/2 cup of brown sugar, 2 tablespoons of poultry seasoning and 2 tablespoons of worchester sauce. Bring just to a boil while you stir until all is dissolved and then let cool to room temperature. Once cooled, place your turkey into a big bucket or pot and add the brine along with enough extra water to completely cover the turkey. Cover with foil or lid or something and place back into the fridge or a cool place for 24 hours. You want it to stay cold...add ice if you need to. After the 24 hours, take bird out and rinse outside and inside of it really well and then just cook away! Watch out though, it tends to cook in half the time and you don't want to over cook it. So follow the internal temp suggestions on the package. Not another thing to do. FANTASTIK! When it is done, you can use the juice to make the most awesome gravy just by adding a little flour or starch and water to juice in the roasting pan. ENJOY the best turkey you will ever eat!

Answer 2

My mother has always used a little chicken stock.

Keep scraping the pan, and mixing it in with the turkey juices so you're basting with both.

Answer 3

Martha Stewart's Turkey 101 is the best turkey I've ever made. It's a wine and butter combo soaked into cheesecloth.

Answer 4

self basting are so much easier...then put in a brown paper bag to hold in the juices inside a roasting pan...poke 5 holes in the top of bag fot escape of steam...it will be juicy and great..