HOW OFTEN DO I BASTE A TURKEY RECIPES

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WHITE WINE BASTED TURKEY RECIPE - FOOD.COM



White Wine Basted Turkey Recipe - Food.com image

Make and share this White Wine Basted Turkey recipe from Food.com.

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 12-15 serving(s)

Number Of Ingredients 9

1 (20 lb) fresh turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter, melted,plus
4 tablespoons unsalted butter, room temperature
1 (750 ml) bottle dry white wine
2 teaspoons salt
2 teaspoons fresh ground black pepper
classic prepared stuffing
1 cup dry red wine or 1 cup white wine, for gravy (optional)
giblet stock

Steps:

  • Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
  • For step-by-step photos, see our Roast Turkey and Gravy feature.
  • Rinse turkey with cool water, and dry with paper towels.
  • Let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven.
  • Heat oven to 450°.
  • Combine melted butter and white wine in a bowl.
  • Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
  • Immerse cheesecloth in the butter and wine; let soak.
  • Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
  • Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
  • Fold wing tips under turkey.
  • Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
  • (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
  • Fold neck flap under, and secure with toothpicks.
  • Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
  • Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
  • Place turkey, legs first, in oven.
  • Cook for 30 minutes.
  • Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
  • Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
  • Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After this third hour of cooking, carefully remove and discard cheesecloth.
  • Turn roasting pan so that the breast is facing the back of the oven.
  • Baste turkey with pan juices.
  • If there are not enough juices, continue to use butter and wine.
  • The skin gets fragile as it browns, so baste carefully.
  • Cook 1 more hour, basting after 30 minutes.
  • After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
  • Do not poke into a bone.
  • The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
  • The breast does not need to be checked for temperature.
  • If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
  • Meanwhile, make the gravy.
  • Pour all the pan juices into a glass measuring cup.
  • Let stand until grease rises to the surface, about 10 minutes, then skim it off.
  • Meanwhile, place roasting pan over medium-high heat.
  • Add 1 cup dry red or white wine, or water, to the pan.
  • Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
  • Add giblet stock to pan.
  • Stir well, and bring back to a boil.
  • Cook until liquid has reduced by half, about 10 minutes.
  • Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
  • You will have about 2 1/2 cups of gravy.
  • Season to taste, strain into a warm gravy boat, and serve with turkey.

Nutrition Facts : Calories 1516.4, FatContent 87.5, SaturatedFatContent 34.1, CholesterolContent 585.7, SodiumContent 887.1, CarbohydrateContent 2.4, FiberContent 0.1, SugarContent 0.7, ProteinContent 154.9

HOW TO BASTE A TURKEY | THANKSGIVING HOW-TOS : STEP-BY ...
Nov 07, 2020 · How often to baste a turkey Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here’s why.
From foodnetwork.com
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HOW OFTEN DO YOU BASTE A TURKEY WHILE COOKING? - I FORGOT ...
Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here’s why. You don’t want to open the oven too many times, or else the whole bird will take much long to cook, and that’s a huge inconvenience. Do you really need to baste a turkey? Do Not Baste. Basting the skin is not necessary to flavor the meat.
From iforgotitswednesday.com
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QUESTION: HOW OFTEN DO YOU BASTE A TURKEY WHILE COOKING ...
Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here’s why. You don’t want to open the oven too many times, or else the whole bird will take much long to cook, and that’s a huge inconvenience.
From seniorcare2share.com
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TURKEY BASTE RECIPE - THE SPRUCE EATS
Mar 26, 2021 · Steps to Make It. Gather the ingredients. Melt the butter in a small saucepan. Pour in lemon juice and add the remaining ingredients. Let the mixture simmer on low for about 3 minutes. Remove from heat and let stand at room temperature for 5 minutes before using. Baste your turkey.
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Nov 11, 2020 · How to do it: Prep the turkey for the oven and estimate how long it will take to cook based on its weight. Baste either every 30 minutes or just in the last hour, using the pan juices or your own...
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HOW TO BASTE A TURKEY | BBC GOOD FOOD
Nov 15, 2017 · Older recipes often advise basting a turkey regularly to keep the meat moist. Actually, basting so much is not guaranteed to stop your turkey drying out, especially if you leave the meat in the oven too long. (It's important to follow pack instructions and calculate the right cooking time.)
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WHAT SHOULD I USE TO BASTE MY TURKEY ...
Lightly baste the turkey every 30 minutes after the first hour of cooking. Apply the baste warm to the turkey. Stop basting during the last 30 minutes of cook time.
From bridgitmendlermusic.com
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CLASSIC BUTTER-BASTED ROAST TURKEY – JESS PRYLES
Rotate the pan every 30 minutes to promote even cooking. Every 45 minutes, brush the turkey with the reserved softened butter mixture. It’s recommended you remove the turkey completely from the oven for this step to ensure you don’t loose too much heat as you baste it. The turkey will take about 15 minutes per lb to cook.
From jesspryles.com
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HOW OFTEN DO YOU BASTE A TURKEY WHILE COOKING? - I'M COOKING
Basting is optional when roasting a turkey. To ensure a moist turkey, the key is to not overcook it. Try using a remote digital thermometer that will alert you when the turkey is fully cooked yet still juicy. If you choose to baste the bird, do so every 30 minutes.
From solefoodkitchen.com
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QUESTION: HOW OFTEN DO YOU BASTE A TURKEY WHILE COOKING ...
Basting. Use a spoon or turkey baster to baste the buttery juices over the top of the bird every 30 minutes during cooking. This ensures the breast does not dry out. Always do it quickly to avoid letting the oven or turkey cool down, as this could alter the cooking time.
From seniorcare2share.com
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HOW TO BASTE A TURKEY » HOWMASTER
Nov 14, 2021 · Lightly baste the turkey every 30 minutes after the first hour of cooking. Apply the baste warm to the turkey. Stop basting during the last 30 minutes of cook time. If making the baste ahead of time, follow instructions for preparation and store it in an airtight container for up to seven days in the refrigerator.
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HOW TO BASTE A TURKEY OR CHICKEN | KITCHN
Nov 08, 2021 · Most recipes will tell you how often to baste, but here’s a general rule of thumb. Large birds such as turkey, duck, or goose: Baste every 30 to 45 minutes. A whole pig on a spit: Baste once every hour. Chicken parts: Baste every 15 to 20 minutes. Barbecuing meat: Baste every 15 minutes.
From thekitchn.com
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NEVER, EVER DO THIS WHEN MAKING A THANKSGIVING TURKEY ...
A perfect Thanksgiving turkey has tender, juicy meat and crisp, golden skin. Basting, or pouring hot pan juices over the turkey, adds moisture to the skin, which prevents it from crisping up nicely. Basting doesn't add any flavor to the meat either. The juices usually run right off the bird back into the roasting pan.
From southernliving.com
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HOW TO BASTE A TURKEY WITHOUT BASTER
Dec 28, 2021 · A whole turkey can be cooking juices from the yolk try to avoid letting the oven temperature to 350° continue. '' > how often do you baste chicken without a periodically, about 1 to 2 cups a! Made of heat-resistant Tritan plastic, this baster won & # x27 ; worth!, or juices baste all over every 30 minutes pre-heat oven to 450f tie turkey ...
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How often to baste a turkey. Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here’s why. You don’t want to open the oven too many times, or else the whole bird will take much long to cook, and that’s a huge inconvenience. ...
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HOW LONG DO I HAVE TO COOK A 19 POUND TURKEY? - COOKING ...
How often to baste a turkey. Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here’s why. You don’t want to open the oven too many times, or else the whole bird will take much long to cook, and that’s a huge inconvenience. ...
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How often to baste a turkey. Most recipes will tell you to baste your turkey every thirty minutes. But our rule of thumb is actually every forty minutes, and here’s why. You don’t want to open the oven too many times, or else the whole bird will take much long to cook, and that’s a huge inconvenience. ...
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Nov 18, 2021 · Basting is a key step in the turkey roasting process to ensure that the meat stays juicy and moist. Usually this means grabbing a turkey baster or pastry brush and spreading the cooking liquid from the bottom of the roasting pan across the skin. Recipes often call for doing this step a few times as it’s roasting.
From firstforwomen.com
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