We are about to celebrate the big kick-off to all of the holidays, Thanksgiving!
For me, it’s like an appetizer for what’s up and coming throughout the season and I am going to share my 3 ingredient turkey basting sauce I swear by that creates MOIST turkey meat every time!
My 3 Ingredient Turkey Basting Sauce = Moist Every Time
One of the most ‘cook-worthy’ holidays celebrated with a food show is Thanksgiving without a doubt.
I believe it is the holiday that lets you show your stuff and own the moment!
Plus, it’s the time of the year when sipping wine as you go, only makes your food creations better, right?
My recipe is minimalist and streamlined and it will keep YOUR turkey moist from start to finish!
My Dry Turkey Struggle Before 3-Ingredient Turkey Basting Sauce
For a few years, I struggled with Thanksgiving turkeys. The turkeys never turned out moist.
There were so many ingredients in them, yet, the turkey was still not moist, so what exactly was I doing wrong, because a forkful of DRY Turkey, is worse than trying to eat dry shoe leather!
The big change came when I tried a recipe handed down to me from another family.
Let’s just say this is the Golden Standard for turkey basting recipes and even if you are a beginner, or have cooked a lot but never have cooked a turkey, this recipe won’t fail you, just like that glass of wine you love!
What I know from personal experience is that my 3-ingredient turkey basting sauce allows every single turkey I bake to come out moist.
When the turkey is done cooking in the oven, or the electric counter roaster, it is always accompanied by a golden brown skin.
Tested + True 100’s of times!
As a self-taught chef who owned her own Italian Deli & Restaurant cooking is a passion.
In fact, I used to prepare Thanksgiving meals for families for days at a time and for Christmas too.
Therefore, the recipe is tested and true!
Today, I am about to share with you what I consider to be the no-fail, easiest 3 ingredient turkey basting sauce recipe with a cheesecloth!
Is it possible that it is a no-fail minimal ingredient Turkey Basting Sauce?
I know so many people that add so many different ingredients that somewhere in the mix, the true flavor of turkey gets lost.
Honestly, simple is the best.
Keeping things streamlined allows for your true skill to show through.
Skilled culinary perfection is not about more, it’s about preparation, technique. In other words, it’s about your end result.
In the case of prepping and cooking and cooking a turkey, your end game is about a crisp golden brown skin followed by succulent, juicy meat.
Can you arrive at this with just 3 ingredients? Yes, you surely can.
Why A Cheesecloth?
What in the world does a cheesecloth have to do with turkey basting sauce? Everything. If you have not been using a cheesecloth, I’ll say it straight out, ‘you’ve missed the craft of an artisan.’
A cheesecloth actually is used to slow down the cooking process on the main meat of the bird, namely the breast.
Generally speaking, most dry out their turkey breasts because these are not covered.
How does that happen?
Consider the parts of a turkey, there is both white and dark meat.
Therefore, you must cook both, I mean they all are attached!
So did you know that dark meat will take 2x the amount of time to cook, but, the breast is the part exposed initially to the heat of the oven?
You’ve got to slow down the cooking process of the breast portion or it will dry out.
That’s where the cheesecloth makes the difference and it will keep YOUR Turkey MOIST!
Using a cheesecloth that is soaked in my 3 ingredient turkey basting sauce is the way you will end up with a fabulously MOIST turkey and breast meat!
Kitchen Tools For Turkey Basting Sauce
The 3 ingredient turkey basting sauce is simple, but you do need a few things if you cook your turkey this way.
First, you will need a cheesecloth.
Second, you will need twine if you plan on tying the legs.
This is the TWINE I Bought and I never run out!
If it is not soaked ahead, it is not going to take in the basting recipe when scattered across the turkey.
Saturate, then apply cover the turkey breast.
Next, no matter when you baste (whatever your method) make sure the cheesecloth stays moist at all times by basting it with your baster when you baste but DO NOT TAKE THE CLOTH OFF OF THE TURKEY!
It must stay moist in order to be effective or it is just a layer of cheesecloth doing NOTHING.
As a reminder always toss the cheesecloth away when you are done using it, you never ever reuse it as it is loaded with bacteria and it is NOT a reusable item.
Finally, you will remove the cheesecloth 30 minutes prior to achieving the perfectly temped turkey.
More on this step so keep reading or skip to the recipe below, but I do caution that if you skip and don’t read you might miss out on some fantastic suggestions to help you along in basting and cooking that turkey!
Don’t forget you’ll need a turkey baster?
Here are three great turkey basters that are delivered to your door and are currently in stock!
- A Plastic durable turkey baster at an amazing price and it’s a shop online purchase!
- Glass baster with cleaning brush set!
- Stainless steel baster with injector!
3 Ingredient Turkey Basting Sauce Recipe
3 Ingredient Turkey Basting Sauce
- Measuring Cup
- roasting pan
- twine for cooking
- 1 cup chicken broth (boxed is fine and any brand you choose)
- 1 cup salted butter melted (any brand you choose)
- 1 cup white wine (sauvignon blanc or pinot grigrio are best for this) but buy cheap brands it will be fine!
- Melt the butter (use the microwave at 50% power for a minute, make sure to cover )or melt any other way your prefer
- Carefully, remove melted butter from the microwave and then add in chicken stock and wine. It's a 1:1:1 ratio all mixed together.
- Measure out your cheesecloth making certain it will cover the turkey from side to side. Think of it as a rectangular cut that will be layered Remember, you do not want a single layer, we generally make it three-four layers thick and we cut it into a large rectangular shape that meets close to the size of the breast of the turkey that will be exposed.
- Once cut, place the cheesecloth inside of the turkey basting sauce and allow it to saturate from the wet mixture. This will take about 5 minutes to fully saturate.
- When the cheesecloth is fully saturated, apply cheesecloth across the prepared turkey. (washed, tied, stuffed, sitting in pan, etc. )At this step, it means your turkey is ready to go into the oven!
- As cheesecloth is in place, use more of the basting sauce, poured atop the cheesecloth in the pan, across the turkey.
- Then, bake for the first 30 minutes.
- Allow the turkey to begin baking with the LID on and the cheesecloth on.
- At the FIRST 30 minute interval, you will baste for the first time.
- Carefully remove the lid of the roaster, and then generously baste the entire cheesecloth area of the turkey and all exposed parts (if any)
- Baste, then add the additional reserve of basting sauce to the cloth. Make sure to saturate the entire cheesecloth. Then return to the oven but do not put the lid on top of the turkey any more. Continuing baking with the cheesecloth in place
- Once every hour, you will baste the turkey generously.
- At the time you reach the last 30 minutes of baking (whatever your turkey time is due to pounds of your particular turkey). when you are 30 minutes away from the appropriate turkey internal temperature, REMOVE the cheesecloth.
- Now the brownging process will begin!
- Baste one more time, with basting sauce at the bottom of the pan. Return to oven.
- Allow turkey to finish the roasting cycle and the skin will turn golden brown.
- Once removed from the oven allow the turkey to stand for up to 1/2 hour before cutting and serving.
Chicken Stock (homemade or boxed, but boxed is quicker!) 1 Cup
A Cup Salted Butter (melted)
1 c Cheap White Wine
Cheesecloth (not an ingredient, but a tool in the kitchen)
Simple. Easy. Delicious.
Truly a fail-safe recipe and very simplistic in nature.
Let’s face it, hosting a party is a lot of work, so if you can catch a break on an easier turkey basting sauce, it makes it easier.
We’ve used this for years and have been happy that it was shared with us.
Now, we are passing it on to each of you to try in your kitchens, as it is much-needed relief to know that something works and is easy!
Enjoy the holiday and don’t forget to have a few sips of wine for me! ~ DANA XO