Talking Turkey: All about that Baste

                      

      When it comes to turkey, that ever present big bird this time of year. Whether or not you celebrate Thanksgiving, there is no denying that the turkey is just about the best all-around party bird. I mean, let's face it, when it comes to versatility and flavor, turkey is the hands-down winner. However, it's when turkey is prepared whole that I think that turkey really comes into its own in the culinary sense. Now, I know that this seems like a total contradiction, I mean, don't we all have our own "Turkey Dinner" horror stories? Those meals that we have either had (or, let's be honest served ) where the meat was either dry, tough, and tasteless, or perhaps even worse where the bird is nearly burned on the outside and yet, somehow, still so undercooked that it is nearly frozen inside. Either way, it's horror stories such as these that seem to turn people off to cooking a roast turkey dinner. Now, granted, certain little modern inventions (like those neat little pop-up meat timer deely-bobbies that come already inserted into the meat) have all but taken care of the problem of under-cooking, on the other side of the spectrum - dry, overcooked turkey seems to still be a problem encountered at the table. This is such a shame, because when it comes to turkey, there are two relatively simple methods for preventing this; brining or basting. Both measures all but insure that you are left with a plump delicious bird. Now, while I'm a fan of both methods, when it comes to a go-to means for preparing a roasted bird, I gotta say I'm all about that baste.

 Let's look at the two different, but most often used methods (and while I know that deep-frying is also great for making a moist, tender turkey, we'll just have to save that for another post) of preparing a turkey for roasting. Those are brining, and external basting. Brining involves soaking, or marinating the turkey in a brine solution. This is usually a mixture consisting of water, salt and sugar dissolved into a fruit juice (usually grape, apple and orange) or alternatively using alcoholic beverages like beer, wine or hard cider with seasonings such as, garlic and other herbs and spices. Then allowing the bird to soak for about 24-48 hours. The turkey is then removed from the brine, blotted dry, and roasted in the oven until done. External basting on the other hand, involves manually applying either broth or pan drippings over the outside of the meat, usually during the last hour or so of the cooking process. If done correctly, both of these methods will yield a moist, tender bird. The biggest problem when it comes to brining is food safety. Since the process involves holding a raw turkey carcass it can pose an issue in terms of storage and temperature control. Given this, most people opt for basting the bird. The drawback here, is that you have to spend more time visiting the turkey than you do with relatives (yes, I know...sometimes that isn't ALL bad) or if you are as absent-minded as I am, you forget entirely, thus ending up with the dreaded "Jerky Bird" that you were trying to prevent in the first place.

    There is, however, a different method with which to baste your bird as it cooks, without opening the oven, or using those funny bulb-syringe thingies. With a little gentle manipulation, you can separate the skin from the breast as well as the legs and thigh area. This provides a space where you can add an additional layer of seasonings and fat to baste the meat as it cooks. The results will leave people swearing that you spent every waking second slaving over your bird without actually having to do any such thing. Try it yourself, with the steps I am showing below and I think you will be all about the baste when it comes to your turkey too.
Hopefully the photos below will help to explain the process better than I can with mere words:

Step 1:  Combine ingredients for basting butter, remember to let it soften completely

Step 2: Place your bird in a roasting pan (*note, I use a roasting rack here, which I recommend, but is not totally vital)

Step 3: starting from the bottom of the breast (leg side) gently pry the skin away from the meat by working your fingers between the two layers.

separating the skin away from the meat

closeup step 3

Step 4:  Once you have separated the skin from the breast meat as well as from the leg and thigh meat, begin to spread the garlic-butter evenly using your hands.

Step 5:  Pat skin layer gently back down over the meat then spread any remaining butter over the outside surface of the skin over the entire turkey.

Step 6: Using aluminum foil make a tented "roasting bag" over the bird, being sure to leave airspace around the entire turkey.

Step 7: Ready for the oven? Roast @ 350 degrees for 16 minutes/lb. (or 18-22 mins/lb for a stuffed bird) remove "foil tent" for the last 20-25 minutes to fully caramelize and brown the bird.