How to Baste a Turkey
Holiday turkeys are a menu tradition going back centuries. Modern cooks prepare turkey in a variety of ways including roasting, deep frying and smoking. While cooks generally agree that it is not necessary to baste a roast turkey, many still maintain that basting adds flavor to the skin and a beautiful color to the turkey. Read on to learn how to baste a turkey. Does this Spark an idea?
Instructions
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1
Roast the turkey according to recipe instructions.
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Check the turkey 30 to 45 minutes prior to completion. If basting with pan juices, have a bulb turkey baster ready. If basting with melted butter or oil, have a basting brush available.
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3
Pull out the oven shelf on which the turkey is roasting.
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4
Coat the exterior of the turkey with the basting liquid, using the appropriate utensil. Move quickly so as not to excessively interrupt the cooking temperature. Once the turkey is completely covered in liquid, place the turkey back in the oven.
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Tips & Warnings
If the turkey begins to brown too much, cover it with a foil tent to slow down the browning process.
Always use a meat thermometer to ensure the turkey reaches the correct interior temperature. The turkey should be 180 degrees F in the thigh and, if stuffed, the stuffing should reach 160 degrees F. Undercooked poultry is a danger for salmonella exposure.
Always wash hands, surfaces and equipment thoroughly with soap and hot water when handling raw poultry. Use paper towels instead of cloth to clean up any spills. This reduces the risk of cross-contamination of salmonella.
Always use caution when working with a hot oven, pans or food.
