Having a turkey dinner during the holidays is a tradition that goes back many years. There are many ways to prepare a turkey such as deep frying, roasting, and smoking. Some cooks may say that it is not necessary to baste a roast turkey, but many will say that basting your turkey adds flavor to the skin and gives it a beautiful color. Let's show you how to baste a turkey.

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Roast the turkey according to your recipe instructions. 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. Pull out the oven shelf on which the turkey is roasting. 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.


- If your turkey begins to brown too much, you can cover it with foil making a tent over your bird as to not touch it

- Always wash your 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 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. Do not use the color of the turkey to guess if it is cooked or not.

Here is a basting recipe you can use:


1/2 cup butter
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon sweet basil
1 teaspoon thyme
1/2 teaspoon sage

Melt butter in a small sauce pan. Pour in lemon juice and add poultry seasoning and other ingredients. Lightly baste on turkey every 30 minutes after the first hour of cooking.

I've tried other recipes but i seem to keep coming back to this one!