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The number one Thanksgiving turkey tip promoted every year is basting. You know it, you’ve seen it, or you’ve personally done it—tediously standing in front of an open oven radiating heat while trying to navigate a basting tip into the rich pan juices of the turkey, and then somehow getting those juices on top of the turkey without splashing yourself or burning yourself on the hot edges of the pan and the oven. The internet consensus is that this is the number one way to end up with a moist, juicy Thanksgiving turkey.
I’m going to be super transparent with you (and this may have already been apparent): I don’t do this, and neither does most of the Food52 Test Kitchen. But, if this is a method you want to try, or you love tradition, read on for how to do it and how often to baste; our best tips for if you must baste; and also why we don’t—and what you can do instead.
