Best 5 Basting Sauce For Turkey Recipes
Thanksgiving turkey is the centerpiece of the holiday feast, and creating a luscious basting sauce will elevate the flavor of your bird to new heights. Our collection of basting sauce recipes offers a diverse range of options to complement your turkey and leave your guests craving more.
From classic butter-based sauces infused with herbs and spices to tangy citrus glazes and savory pan drippings, we have a basting sauce recipe for every taste. Whether you prefer bold and flavorful or subtle and understated, our recipes will guide you in crafting the perfect accompaniment to your Thanksgiving turkey. So, gather your ingredients, let your creativity shine, and prepare to baste your way to a mouthwatering and memorable holiday feast.
BBQ TURKEY
I don't remember where my sister found this BBQ turkey recipe, but it quickly became a family favorite. From the zesty, flavorful sauce and crispy skin to the juicy and tender meat, it's the best Thanksgiving turkey I've ever tried. -Valerie Delano, Cascade, Montana
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 24 servings (1-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving., Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity., Place turkey over drip pan, breast side up; grill, covered, over indirect medium heat 1 hour. Brush with some of the sauce mixture. Grill until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce.
Nutrition Facts : Calories 355 calories, Fat 16g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 726mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein.
EASY HERB-ROASTED TURKEY
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g
HERBED TURKEY BREAST
Like many of you, I always serve turkey for our family's Thanksgiving meal. But instead of roasting a whole bird, I opt for a turkey breast since most of us prefer white meat. The herb butter basting sauce keeps it so moist, and it's easy to carve. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture. , Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.
Nutrition Facts : Calories 291 calories, Fat 11g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 192mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
TURKEY BASTING MIXTURE
With the American Thanksgiving and Christmas coming around the corner, this basting sauce works well for a whole turkey
Provided by Abby Girl
Categories Whole Turkey
Time 10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all the ingredients
- Pour over turkey.
Nutrition Facts : Calories 2269.4, Fat 217.3, SaturatedFat 30.1, Sodium 45.4, Carbohydrate 79.8, Fiber 5.3, Sugar 2.4, Protein 15.3
SOY- AND BUTTER-BASTED TURKEY
If you're among the many people who say their favorite thing about Thanksgiving is the sides, we might suggest that the turkeys you've had haven't quite lived up to their potential? With this recipe, the bird isn't just the visual centerpiece of the feast, it's also the flavorful star of the show. The secret to this truly delicious bird lies in a few techniques such as dry-brining-the lowest-effort way to ensure big flavor and tender texture-and in basting on an umami-rich butter-and-soy sauce mixture that also gives you the makings for an absolutely luscious gravy. So use this recipe well and give your turkey the treatment it deserves-we think you'll be converted.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15h
Yield 12
Number Of Ingredients 10
Steps:
- In small bowl, mix brown sugar, salt and pepper. Place turkey on rack in large roasting pan. If ovenproof plastic leg band is present, remove. Discard giblets and neck or reserve for another use. Using paper towels, pat dry skin and interior cavity. Rub turkey inside and out with sugar mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
- Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
- Place turkey, back side down, on rack in roasting pan. In small bowl, mix 4 tablespoons of the melted butter and 2 tablespoons of the soy sauce. Brush entire breast side of turkey with half of the butter mixture. Turn turkey over. Brush entire back side of turkey with remaining butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast uncovered, breast side down, 1 1/2 hours. In small bowl, mix remaining 2 tablespoons melted butter and 1 tablespoon soy sauce. Brush back side of turkey with half of the butter mixture. Using tongs and oven mitt, carefully turn turkey over. Brush turkey breast with remaining butter mixture. Roast 1 to 2 hours longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
- While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper. Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened. Season gravy as desired. Serve carved turkey with the gravy.
Nutrition Facts : Calories 490, Carbohydrate 5 g, Cholesterol 205 mg, Fiber 0 g, Protein 60 g, SaturatedFat 9 g, ServingSize About 6 oz Turkey and 3 Tablespoons Gravy, Sodium 970 mg, Sugar 3 g, TransFat 1 g
Tips:
- Choose the right ingredients: The quality of your ingredients will have a big impact on the flavor of your basting sauce. Use fresh herbs, spices, and citrus fruits whenever possible.
- Don't be afraid to experiment: There are many different ways to make a basting sauce, so feel free to experiment until you find one that you love. You can add different herbs, spices, citrus fruits, or even honey to create a unique flavor.
- Baste your turkey regularly: Basting helps to keep the turkey moist and flavorful. Baste the turkey every 30 minutes or so with a pastry brush or a spoon.
- Use a roasting pan with a rack: This will allow the juices from the turkey to drip down into the pan, which will help to create a delicious gravy.
- Let the turkey rest before carving: This will allow the juices to redistribute throughout the turkey, resulting in a more tender and flavorful bird.
Conclusion:
Basting your turkey is a great way to add flavor and moisture to your bird. By following the tips above, you can create a delicious basting sauce that will help you cook the perfect turkey for your Thanksgiving or Christmas feast.
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