Every year, everyone raves about the rich color of my holiday bird. It is chestnut brown all over, just like in the magazines! I must admit, I am not a turkey fan (once a year is enough for me), and I do everything possible to make it more appetizing from brining to rubbing herbed butter under the skin of the breast. My baste recipe not only makes the turkey look more appealing, but creates the most delicious drippings which, in turn, make fabulous gravy. It has always been my secret turkey weapon. Until now.Stefania Butler's Basting Sauce for Turkey
In a sauce pan, melt together over med-low heat:
1 stick (1/2 cup) of unsalted butter
1 clove of garlic, pressed
1 tbsp of soy sauce
1-2 tbsps of cognac
Brush the baste onto your already-seasoned turkey before putting it in the oven, and again every 30 minutes until the turkey is done. (Re-melt the baste as needed by warming it over low heat.) This makes enough to baste a 20 lb. turkey throughout the cooking process.














