Baste your turkey to golden brown perfection

by Stefania Butler (Subscribe to Stefania Butler's posts)
Posted Nov 17th 2005 2:03PM
Filed under: Dessert, West Coast, Recipes, How To

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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.

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11-18-2005 @ 8:28AM

Punisher2K said...

NOOOOOO. Basting is evil! Basting lets heat out of the oven which leads to longer cooking time and drier turkey. Don't do it! Turkey skin is water proof (and bad for you) so it's not going to effect flavor to much of a degree anyway.

To get a good looking bird just cover the skin with some type of fat or oil, start at a high temp to brown then drop the heat to cook through.

Next you'll tell me that we should pack the inside with stuffing!

11-18-2005 @ 11:44AM

Punisher2K said...

I would be worried about dehydration if you are keeping it rolled for several days. Covering it tighly with plastic wrap should help avoid that.

Aside from that you could try freezing it also for up to a month. Just let it thaw totally before baking.

11-18-2005 @ 11:47AM

Punisher2K said...

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