That is the question. It’s also the subject of this poll, so please click.
Do you baste the Thanksgiving turkey? I used to but stopped years ago. Now I only oil or butter the skin very well and season it and get a gorgeous bird. Basting does help to crisp the skin, but if nobody eats skin it’s needless work and extra cooking time from the opening and closing of the oven. But the last few years that I basted I used an angled brush instead of a baster and found it made the job a lot faster and easier.
The poll closes December 1 and I’ll post the results. Thanks!
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{ 7 comments… read them below or add one }
Basting does nothing to add flavor. It only adds time to the cook.
Nate´s last blog ..Honey-Glazed Yams
Nate - We’re on the same page, and you’re right above flavor. Thanks for playing along.
Shore - And thank you for coming back to share that wonderful story!! I can relate. I would have understood what she meant by basting, but knowing if the bird needed it? I’d have just stood there, maybe flipped a coin. Maybe never to be invited back…
OK. I debated, but came back to leave my turkey basting story.
When growing up, the only basting I knew was what you do to attach a waistband to a skirt or a sleeve to a blouse. In junior high, I was visiting a friend whose mother did turkeys at times other than Thanksgiving. Her mom stopped me in the kitchen and said, “Would you see if that turkey needs basting?”
I was totally flummoxed, and embarassed beyond words because I didn’t have a clue what might need to be attached to that bird! I had several strange thoughts about needles, thread and turkeys before a perceptive mom got me straightened out!
shoreacres´s last blog ..Falling Acorns, Rattled Nerves
Here’s my basting technique and it’s served me well for 20 years. I cut some cheesecloth to fit the breast and tops of the thighs. I soak the cloth in a champagne/melted butter mix and lay it on the breast for most of the roasting time, basting every 30 minutes and loosening the cloth so it doesn’t stick to the skin. I remove the cloth for the last 30 minutes to allow the breast skin to brown (by this time the cloth is very dark brown). The breast meat is tender and juicy (not dry) and the skin is crisp, too. I love the flavor of the champagne in the basting liquid.
Caroline´s last blog ..September 11 | StoryCorps
Oooh, I’ve heard of the cheesecloth method but never with the addition of champagne. What a great idea! I’ll bet it’s simply delicious. Thanks for the tip, Caroline — and Happy Thanksgiving!
Dam straight, I brush. The fat from the neck and giblets stock mixed with about half a stick of butter. Brush in over the entire top and sides of the bird every 40-45 minutes.
Brian´s last blog ..Support you local farmers and homesteads
A brush makes basting so much easier and it’s a lot easier to clean than a bulb baster. Thanks for stopping by and I hope you had a great Thanksgiving!