Basting is a culinary technique for moistening the surface of roasting meat, poultry, or other foods with pan drippings, stock, butter, or some other liquid. In addition to contributing moisture, basting adds flavor (as long as the basting liquid is flavorful) to the surface of the meat.

Basting simply means to cover the surface of the turkey, chicken, or whatever else you want to baste with a liquid. The liquid can be cooking juices from the pan, melted butter, a marinade, or other sauces.

Basting food is an essential cooking technique used to keep meat and vegetables juicy and flavourful. Whether you’re grilling a steak or roasting vegetables, basting with oil and seasonings adds a delicious touch of flavour to any dish. Learn how to baste your food in five easy steps! Prepare the Basting Liquid;