No one likes a dry, tasteless turkey, but how often should you baste that bird for the juiciest results? We have some ...

A turkey baster is one of those kitchen utensils that becomes indispensable once you've tried it, but with so many varieties, ...

Basting is a cooking technique often used to moisten a dish by spreading meat juices, sauce, or marinade over the surface as it cooks. It's a common step in many roasted turkey recipes.

Strange as it may seem, coating a turkey, or really, any poultry, in this common condiment has a multitude of benefits.

Uncover the turkey, baste with the pan juices and let it cook, basting every 30 minutes, until the skin and browned and the meat reaches 165° on a thermometer. • Make waste-not gravy ...

Cooking a whole turkey on Thanksgiving doesn't have to be a chore. If you make a plan—for brining, basting and roasting—then there's no need to worry that you'll end up with a dry, disastrous ...

Transfer turkey to oven and roast 30 minutes. Reduce temperature to 350 degrees and roast 2 ½-3 ½ hours more, depending on size, basting bird with pan juices every half hour. When a thermometer ...

“If your turkey is burnt, how you serve it will make all the difference. Salvage the meat by shredding it and presenting it ...

A whole turkey, stuffed and basted with spices and pan juices perfectly roasted and simmered in an onion-cranberry gravy. This is the perfect whole meal to gorge on this festive season witht he family ...

Food & Wine offers tips for keeping your turkey breast juicy and flavorful—during stressed holidays or not. Follow detailed directions for brining, basting, roasting and more for times when you ...

Uncover the turkey, baste with the pan juices and let it cook, basting every 30 minutes, until the skin and browned and the meat reaches 165° on a thermometer. • Make waste-not gravy: When the turkey ...