HOME > Chowhound > Home Cooking >

What to baste a turkey with (other than wine)?

DebinD Nov 22, 2011 09:16 AM

My go to recipe for turkey is a bone-in turkey breast that is rubbed with butter and herbs de Provence and then stuck in the oven with a bottle of good chardonnay. And then basted every 20 mins or so until it is done. Super easy and super YUM!!! This year (super LONG family story) I'd like to try it without the wine. Any thoughts on what else I could use?

  1. Click to Upload a photo (10 MB limit)
  1. w
    wyogal RE: DebinD Nov 22, 2011 09:18 AM

    I make a stock with the neck, some mirepoix, and maybe add some purchased stock. I use that partway through cooking, have a stick of butter melted in the roasting pan.... so it's a combination of butter and stock.

    2 Replies
    1. re: wyogal
      DebinD RE: wyogal Nov 22, 2011 09:26 AM

      I have some home made chicken stock in the freezer -would that work?

      1. re: DebinD
        wyogal RE: DebinD Nov 22, 2011 09:28 AM

        yes. perfect.

    2. b
      bwinter714 RE: DebinD Nov 22, 2011 09:39 AM

      "Twinkie crème with a quarter cup of honey" Apparently lol. For some reason, when I saw your questions, this article came to mind, I thought it was hilarious and disgusting at the same time.


      But I usually use a homemade herb butter (well, I didn't churn the butter lol) and I keep a spray bottle of apple-juice on hand. I use the spray bottle when I'm doing pork or brisket in the smoker for example, but I tried it one year on the turkey and it came out great! Just alternate between butter and apple juice when you go to baste.

      1 Reply
      1. re: bwinter714
        DebinD RE: bwinter714 Nov 22, 2011 09:58 AM

        OMG -that is THE most hysterical thing ever!! WOW! Twinkies and turkey! Oh ha ha ha ha ha <can't breathe> ha ha ha

        I thought about apple juice. I may try that.

      2. m
        magiesmom RE: DebinD Nov 22, 2011 09:45 AM

        butter, butter and nothing but the butter.

        2 Replies
        1. re: magiesmom
          DebinD RE: magiesmom Nov 22, 2011 09:58 AM

          How much butter do you use and how often? I'm not afraid of the butter I'm just going to miss the depth from the chardonnay.

          1. re: magiesmom
            coll RE: magiesmom Nov 22, 2011 11:04 AM

            I'm doing butter and duck fat drippings from the bird (under and over the skin), with some stock in the pan to start.

          2. a
            attran99 RE: DebinD Nov 22, 2011 10:26 AM

            I base with the drippings in the roaster that have combined with the mirepoix, white wine and chicken stock I throw in.
            My other favorite way is to combine soy sauce, melted butter, and a touch of sugar/honey. That gives the bird a beautiful color, and a delightful flavor.

            3 Replies
            1. re: attran99
              DebinD RE: attran99 Nov 22, 2011 11:02 AM

              Ohh I like the idea of the soy and honey -although my other dishes sort of revolve around the herbs -but I can make adjustments. Thanks

              1. re: DebinD
                attran99 RE: DebinD Nov 22, 2011 12:17 PM

                Although it sounds overpowering, the soy doesn't overwhelm your bird. Your guests will taste and wonder what your secret ingredient was. My ratios are 1/2 c. light soy (or if you have the European version of Maggi that's even better), 1 stick of melted butter, and honey/sugar to taste. Enjoy!

                1. re: attran99
                  DebinD RE: attran99 Nov 22, 2011 01:09 PM

                  Ohh I think I may have to try that!.

            2. greygarious RE: DebinD Nov 22, 2011 01:13 PM

              Sweet and/or hard apple cider

              Show Hidden Posts