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3 Ingredient Turkey Basting Sauce

Dana Vento
Simple, no-fail moist-maker turkey basting sauce (brine) that will make your turkey fabulous every time!
Prep Time 5 minutes
Course In the Kitchen with Dana
Cuisine meat

Equipment

  • Cheesecloth
  • baster
  • Measuring Cup
  • roasting pan
  • twine for cooking

Ingredients
  

  • 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!

Instructions
 

  • 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.
  • Enjoy!