"Basting is the process of spooning hot, seasoned fat or liquid over meat or fish as it cooks. It helps keep the inside moist while building a caramelized crust on the outside. How often you baste - and what you baste with - depends on what you're cooking. To baste a steak, for instance, you start spooning over melted butter infused with garlic and rosemary right after searing, and continue until the center is cooked to your liking."
"When it comes to roasting a turkey, you want to take a different approach. If you baste the bird too early in the process, or too often, the skin is likely to end up as a soggy mess. Instead, baste the turkey every 30 to 45 minutes to make sure the inside stays moist while the skin can still get nice and crispy."
Basting involves spooning hot, seasoned fat or liquid over meat or fish during cooking to keep the interior moist and build a caramelized crust. Basting technique varies: for steak, spoon melted butter with garlic and rosemary after searing until the center reaches desired doneness; for fish, leave the skin side untouched and baste only the flesh side. For roasting turkey, baste sparingly — about every 30 to 45 minutes — to retain moisture without preventing the skin from drying and crisping. Frequent oven openings lower temperature, prolong cooking, and excess basting can keep skin soggy, reducing crispness.
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