
	Intro: Before you begin Step 1: Prepare the oven and the turkey Step 2: Truss the turkey Step 3: Place the meat thermometer in the turkey Step 4: Roast and baste the turkey Step 5: Determine if the turkey is done Step 6: Make some gravy (optional)








	Some experts claim that basting a turkey is ineffective. They say that the liquid barely penetrates beneath the skin. Nonetheless, hundreds of moms and chefs still swear by the process. If you are especially worried about having a dry turkey, you may want to baste it to put your mind at ease. That way, if anyone asks whether or not you basted, you can say yes.

2torial #0421:
Learn2 Roast a Turkey (continued)

Roast and baste the turkey

Place your turkey into the preheated oven. You can relax a little now. But every 30 minutes or so, you should baste the turkey. The purpose of basting is to keep the turkey meat moist.

Baste your turkey by covering it in its own juice. If you have a basting syringe, use it to draw up the drippings in the pan and then gently spray them over the top of the turkey. If you're using a basting brush, dip it into the juices and gently brush it over the turkey.

If the turkey hasn't produced much juice early in the roasting process, you can baste the turkey with melted butter.

About two-thirds through the roasting time, once the skin turns golden brown, place an aluminum foil tent over the turkey to protect it from burning. Make sure you prop the foil tent on the sides of the pan or rack, so it doesn't touch the skin.

Step 5