Do turkeys need basting while cooking?

Here's why:

* Modern ovens retain moisture: Unlike older ovens, modern ones have better seals and insulation, which means less moisture escapes during cooking.

* Turkey's own fat bastes it: The fat from the turkey's skin melts and naturally bastes the meat as it cooks.

* Frequent opening is detrimental: Opening the oven frequently to baste can actually lower the temperature and prolong cooking time, leading to a drier bird.

However, there are some benefits to basting:

* Moistness: Basting can help keep the turkey moist, especially if you prefer a very juicy bird.

* Flavor: You can use flavorful liquids like broth or wine for basting, which can enhance the turkey's taste.

Ultimately, the decision is yours. If you're concerned about dryness, you can baste, but it's not absolutely necessary. If you choose to baste, do it sparingly and only during the last hour of cooking.

Here are some tips for ensuring a moist turkey without basting:

* Brine the turkey: Brining helps retain moisture and flavor.

* Cook to the right temperature: Use a meat thermometer to ensure the turkey is cooked to 165°F (74°C) in the thickest part of the thigh.

* Let it rest: After cooking, let the turkey rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier bird.