How to Add Third Turkey Basting

Video Transcript

"Hi, I'm Jennifer Cail and on behalf of Expert Village I'm going to show you the proper way to baste a turkey and how to make delicious gravy for your traditional Thanksgiving Day meal. Now it's time for our third basting. By now the turkey should have some pan juices accumulating on the bottom so we're going to go in with our syringe and kind of sop those up just be basting the turkey with the juices that are already in the pan. This allows more of a concentration of flavor rather than diluting it by putting water or more broth in and this is going to get the seasonings that you have been using for your turkey. You just want to make sure particularity for the leg and the thigh, well the leg is sticking out here you cover that breast, and by now you have been basting approximately every thirty minutes and you're going to continue basting until the turkey is done. What you are basting with is going to depend once again on how moist the turkey is and what you can get in the way of pan juices. So remember for the first basting I use butter, the second one I added some chicken broth because there really wasn't any pan juices that have been collecting and we don't want the turkey to dry out. But now we got lots of pan juices and so we are going to use those for basting and I'm going to put the turkey back in the oven after covering it with foil, and let it bake for another thirty minutes before taking it out again for the final basting."