Basting cloth for turkey

Tjcoley · November 2014

Anyone ever do a turkey using a basting cloth like Michael Symon? Cheesecloth soaked in melted butter, broth, seasonings and draped over the bird while it cooks? Sounds interesting.

Mickey · November 2014

Nope. Used to use a brown paper bag that had been buttered inside. That was in the oven days.

RRP · November 2014

Wow that brings back memories! I remember my Mother tried that one time when I was a kid. She just used an old thin dishtowel, but I recall it stuck to and ripped the finished skin in spots and that upset her that it wasn't picture perfect!

Tjcoley · November 2014

Here's a link to the process

http://spinachtiger.com/no-baste-holiday-turkey-roasted-with-cheesecloth-technique/

Roadpuke0 · November 2014

I tried it once and really saw no advantage. Keep it moist and it won't stick. The cheese cloth is what I tried.

Carolina Q · November 2014

Not familiar with that one, but I just read about apl's edible basting brush yesterday. Don't know why since his cooks involve way too many steps (and ingredients) for me to ever mess with. Anyway, here's his basic Board Dressing with a link to his basting brush. Baste with it, then chop it up and add to the dressing.

http://www.epicurious.com/recipes/food/views/Board-Dressing-51103410

Skiddymarker · November 2014

Have only heard of this, never seen it - thanks for the link, that's my learned something today item.

In the egg, seems to me the reflected dome heat is a bit more intense than the big white clock in the kitchen. I've had to foil egged birds to keep the skin from drying too much regardless of how much I basted them, while oven turkeys needed only the basting.

In the egg this might work like a hot damn or it might just epoxy the cloth to the bird. Will leave it to you to try it and report back. Thanks for the link - very interesting.

QDude · November 2014

I did it once and decided it didn't help in any way.

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