To baste or not to Baste

Unknown

You know the rest of the question.[p]Opinions anyone?

yaB

Luvspbnj,
Basting adds flavor and usually color to whatever it is that's being basted. In the case of turkey, it helps to keep the skin moist while it's cooking and may add some moisture to the breast meat as well. If you use butter and/or pan drippings, it can help the skin brown and crisp up and give it more flavor. If you're going to use the pan drippings for gravy, it can add flavor to them as well as the basting solution drips back into the pan.[p]Basting also gives the cook something to do while the turkey is roasting, and gives anyone standing around additional reason to put up with their hunger pangs until the bird is done to perfection. [p]If you decide to baste, keep track of how much time you're spending with the Egg's lid up. If you take too much time (the technical term is dawdle), temperature control can be a bear.[p]Bob
(also partial to pbnj)

fishlessman

Luvspbnj,
definetely baste. put some low sodium chicken broth in the drip pan and pour wine on the bird at the begining of the cook and baste every 20 minutes. the chicken stock will pickup the turkey flavor. and you will be able to make tons of gravey

QBabe

Luvspbnj,[p]Count me in with the basting crowd. I believe that it makes a HUGE difference, especially for browning and crisping the bird.[p]Take a look at my last turkey (click the thumbnail to see the full pic)...[p]Tonia
:~)
[ul][li]Tonia's Turkey[/ul]

Unknown

QBabe,[p]Your photos album of your BGE cooks is the
best I have ever seen. I thought I could
cook, (with the assistance of the BGE), but
you are are definately a notch (or two) above.[p]Happy cooking !

QBabe

Patrick in GA,[p]Thanks. I haven't really kept the website (or pics) as up to date as I'd like, but it's a start...[p]Happy Turkey Day,
Tonia
:~)