Basting helps preserve the moistness of turkey meat and enhances flavor by using melted butter or cooking juices, optionally infused with herbs like rosemary, sage, or thyme.
Taking the time to baste can make the turkey juicier, although it may slightly soften the skin; the extra effort is worthwhile for a festive meal.
Brining a turkey, either wet or dry, helps to tenderize the meat and season it throughout, requiring at least 24 hours for best results.
Letting a basted turkey rest for 30 minutes before carving allows even distribution of juices, contributing to a more flavorful and moist Thanksgiving dish.
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