If a tender, juicy turkey with crispy, golden skin is what you’re after during the holiday season, the BHG Test Kitchen has some surprising advice: avoid basting your bird. While basting a turkey has long been a traditional method in many households, there are compelling reasons to reconsider this practice.

First, let's understand what basting is. Basting involves periodically spooning or pouring pan drippings, melted butter, or other liquids over the turkey as it roasts. The idea behind basting is to keep the turkey moist and add flavor to the skin. However, the reality is that basting may not achieve these goals as effectively as we might think.

One of the main issues with basting is that it actually prolongs the cooking time. Every time you open the oven door to baste the turkey, you let out a significant amount of heat. This causes the oven temperature to drop, and it takes time for the oven to regain its proper cooking temperature. As a result, the turkey has to cook for a longer period, which can lead to a drier bird. The extended cooking time can also cause the outer layers of the turkey to overcook while the inside is still trying to reach the desired doneness.

Another problem with basting is that it can prevent the skin from getting crispy. When you baste the turkey, you keep the skin moist, which inhibits the Maillard reaction. The Maillard reaction is a chemical process that occurs when proteins and sugars in the food react at high temperatures, resulting in a browned, crispy exterior. By constantly adding moisture to the skin through basting, you are essentially delaying or preventing this reaction from happening.

So, if basting isn't the way to go, how can you ensure a tender, juicy turkey with crispy skin? The BHG Test Kitchen recommends a few alternative methods. One approach is to brine the turkey before roasting. Brining involves soaking the turkey in a saltwater solution, which helps to season the meat and retain moisture. The salt in the brine breaks down the muscle fibers in the turkey, allowing it to absorb more water. This results in a juicier and more flavorful bird.

Another tip is to use a dry rub on the turkey. A dry rub is a mixture of herbs, spices, and salt that is rubbed onto the skin of the turkey before roasting. The dry rub adds flavor to the turkey and can also help to create a crispy crust. You can experiment with different combinations of herbs and spices to find your favorite flavor profile.

Additionally, it's important to roast the turkey at the right temperature. The BHG Test Kitchen suggests roasting the turkey at a high temperature (around 425°F) for the first 30 minutes to sear the skin and lock in the juices. Then, reduce the temperature to 325°F for the remainder of the cooking time. This two - stage roasting method helps to ensure that the turkey cooks evenly and develops a crispy skin.

Finally, let the turkey rest after roasting. Resting allows the juices in the turkey to redistribute throughout the meat. The BHG Test Kitchen recommends letting the turkey rest for at least 20 - 30 minutes before carving. This simple step can make a big difference in the tenderness and juiciness of the turkey.

In conclusion, while basting a turkey may seem like a tried - and - true method, it may not be the best way to achieve a perfect Thanksgiving turkey. By following the advice of the BHG Test Kitchen and using alternative methods such as brining, dry rubbing, and proper roasting techniques, you can enjoy a tender, juicy turkey with crispy, golden skin this holiday season.