This is the best turkey baste recipe! It’s an easy recipe that’s packed full of flavor. Basting a turkey has never been so simple, or so delicious.
Turkey Baste Recipe
This herb butter basting sauce is quick and easy. Plus, it gives you gorgeous, crispy, golden, flavorful, turkey skin and helps make the turkey incredibly juicy.
It’s made with classic holiday herbs like rosemary, thyme, parsley, and sage, so it really packs in all the poultry flavors you expect on Thanksgiving. You can either use fresh herbs or dried herbs, which does make the prep so much quicker.
I like using salted butter mixed with chicken broth for the perfect turkey baste base. It’s salty, savory, and flavorful. It’s also the perfect consistency to spread across the turkey easily. This turkey baste will definitely create a Thanksgiving turkey that everyone is very happy to enjoy!
Ingredients
Salted Butter: Butter adds a rich flavor, and you need to use some sort of fat in a baste recipe because it helps brown the skin, which is what makes it crispy. You could swap this for your favorite neutral-flavored cooking oil if you needed to though.
Chicken Broth: Broth adds flavor and also helps thin out the butter, which makes it easier to brush the baste onto the turkey.
Parsley, Thyme, Garlic, Rosemary, and Sage: This is a classic flavor combination for turkeys that make this recipe taste like Thanksgiving. It really is what creates that signature holiday flavor we all expect in our holiday turkeys.
Lemon Juice: Lemon juice is both bright and acidic, which means it balances out the richness and enhances the flavors of the herbs. I love how it tastes in this recipe, but you can skip it if you want to.
How To Make Turkey Baste
Melt: Heat a small saucepan and melt the butter. (See the recipe card below for the full printable instructions.)
Season: Stir in the chicken broth and herbs. If you’re using dried herbs, bring the mixture to a gentle simmer, then reduce the heat and let it simmer briefly. If you’re using fresh herbs, you can just stir them into the melted butter and then remove it from the heat.
Add Lemon Juice: Remove it from the heat and stir in the lemon juice. Let the baste rest for a few minutes to cool slightly, then stir again to lift the herbs off the bottom.
Baste: Brush generously over the turkey, making sure to coat all the nooks and crannies. Continue basting periodically throughout roasting, reheating the baste as needed if the butter firms up, until the turkey is fully cooked through. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Fresh Herbs are Better: This recipe will turn out great with either fresh or dried herbs, so feel free to use either. Just keep in mind that for something as special as a Thanksgiving turkey, it may be worth it to go to the extra trouble of using fresh herbs and aromatics since the flavor will be better.
- Dry the Turkey: Be sure to pat the turkey dry before you add the first layer of baste. Dry skin crisps up more easily, which is what we’re going for here.
- Baste Quickly: When you open the oven to baste the turkey, try to not let too much heat escape.
What Is Best To Baste A Turkey With?
I love using this butter-based turkey baste because it adds flavor, richness, and helps crisp the skin beautifully. Other popular options are pan drippings or herb-infused cooking oils.
When Should You Start Basting A Turkey?
You should start basting the turkey after it has cooked for 40 minutes, and then continue to baste it every 40 minutes until it’s done cooking.
Does Basting A Turkey Make A Difference?
Yes! It helps season the skin, helps the skin become golden and crispy, and helps the turkey breast remain juicy. Since it doesn’t penetrate and season under the skin, it’s still important to season under the skin before you start cooking.
What Are Common Basting Mistakes?
The most common mistakes are basting too frequently and leaving the oven door open for too long. Both of those mistakes will cause the oven temperature to drop too much, which will make the turkey take longer to cook.
Is It Better To Baste With Butter Or Oil?
It’s up to you and your preference, but I prefer butter. Butter adds depth of flavor and helps create the deeply golden skin that I associate with an incredible Thanksgiving turkey. Oil does make the skin a bit crispier though.
Make Ahead Instructions
This is a great portion of your holiday meal to make in advance to save time on the big day. I like to make my turkey baste a day in advance, then store it in an airtight container in the fridge overnight. Just reheat it on the stove or in the microwave to soften it up when you’re ready to use it.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Holiday Recipes
If you like this recipe, be sure to check out all of our other Thanksgiving recipes. Some reader favorites are:
- Slow Cooker Pork Roast
- Garlic Butter Chicken Thighs
- Spinach Stuffed Chicken Breast
- Boneless Turkey Breast
- Turkey Breast Brine
- Buttermilk Pie
- Paula Deen Green Bean Casserole
BEST Turkey Baste Recipe (Herb Butter Basting Sauce)
It’s the best turkey baste recipe! An easy recipe that’s packed full of flavor. Basting a turkey has never been so simple or delicious.
Ingredients
- 1/2 cup salted butter
- 3 Tablespoons chicken broth
- 2 teaspoons dried parsley (or 2 Tablespoons diced fresh parsley)
- 1 1/2 teaspoons dried thyme (or 1 heaping Tablespoon fresh thyme leaves)
- 1 1/2 teaspoons garlic powder (or 6 cloves minced garlic)
- 1 teaspoon dried rosemary, crushed (or 1 Tablespoon diced fresh rosemary)
- 1 teaspoon ground sage (1 Tablespoon diced fresh sage)
- 1 Tablespoon freshly squeezed lemon juice
Instructions
- Heat a small saucepan over medium heat. Add the butter and let it melt.
- Stir in the chicken broth and herbs.
- Bring to a simmer, then turn the heat down to low. Simmer for 5 minutes, then remove it from the heat and pour it into a small bowl. (Note: You only need to let it simmer if you’re using dried herbs. If you’re using fresh herbs, just let the butter melt, mix the herbs in, and take it off the stove.)
- Stir in the lemon juice and let it rest for a few minutes to cool the butter slightly. Stir again to lift the herbs up off the bottom.
- Baste the turkey with a basting brush, making sure to get it into all the nooks and crannies, then bake.
- Continue to baste every 40 minutes until an internal temperature of 165F has been reached at the thickest point without touching the bone. You will need to warm the turkey baste up slightly because the butter will harden up. You can either do this on the stove, or in the microwave for about 10 seconds.
Notes
You can double this recipe if you’re cooking a large turkey. This is enough for a 14-pound turkey.
Nutrition Information:
Serving Size:
1/10Amount Per Serving: Calories: 85Total Fat: 9.4gCarbohydrates: 0.5gFiber: 0.2gSugar: 0.1gProtein: 0.2g
Nutrition information isn't always accurate.
Making this turkey baste recipe is a simple step that actually does make a big difference. It makes the turkey gorgeous, juicy, and completely delicious.
