To baste is a term used in the kitchen, and it’s a skill that is applied when cooking especially meat. To baste is the act of pouring juices on the flesh to keep it moist while still cooking the meat.
A turkey is a type of bird that is edible to humans. Moreover, it is found mainly in the northern part of America. When slaughtered, its body looks exactly like that of a chicken, but it’s big and powerful.
We have four types of turkeys:
- Ocellate turkey
- bourbon Red
- broad-breasted turkey
- Wild turkey.
Among all the four types of turkey, only is best known to be nutritious and healthy for human consumption, which is the broad-breasted white turkey.
Below is an image of the turkey.
See how beautiful it looks when it opens up its wings.
The bird is powerful, and when it comes to butchering it, you need much more preparation than that of a chicken. It is on-demand due to its lean meat.
This bird is used in America during the Thanksgiving celebrations. Families shop for this bird meat and prepare a delicious meal as they merry together at the dinner table.
These birds feed on insects, seeds, worms, and also plants. They keep themselves clean by dustbathing on the sand.
Benefits of turkey meat
Turkey meat is rich in proteins which helps in muscle growth.
It has low saturated fat. That is why it’s best to consume it because no fat will accumulate in your body.
Turkey meat has an anti-cancer component. Selenium is a component found in turkey meat that reduces the risk of cancer in the body.
Turkey has tryptophan which improves the moods of the human body. It triggers the hormones that control the feelings/attitudes in your system.
- Niacin compound from the turkey’s meat enhances energy production in the body.
- Turkey meat helps to lower down bad cholesterol, thus encouraging good healthy cholesterol in the body.
- Turkey contains vitamin B.This aids in lowering cholesterol. There is a limit to which a certain level of cholesterol is needed in the body. This vitamin plays a significant role in controlling the levels.
- Turkey has calcium and vitamin D, which help in strengthening the bones and preventing Osteoporosis. It is a disorder of the bones to become weak due to a lack of calcium.
- Turkey’s breast is very rich in iron. Iron plays a role in blood production and also energy. Insufficient iron in the body may cause fatigue or even headaches.
- Turkey meat helps In increasing metabolic reactions in the body, thus promoting weight management.
- Meat promotes hair growth and makes it strong due to protein components in the body.
- Turkey meat has a carnosine compound which is known to have anti-aging components in it.
- Turkey meat has zinc which helps in boosting the immune system.
- The caregivers advise pregnant women to include turkey meat in their diet as it contains folate, which plays a role in forming the red blood cells.
- Consumption of this meat promotes healthy blood cells.
- Turkey has arginine that helps in the opening and relaxation of the arteries.
These benefits are health benefits, and it encourages you to eat turkey meat often.
To embark on basting a turkey,
- Black pepper
- Chopped parsley.
- Olive oil.
- Put the butter on a clean bowl
- Add salt and black pepper.
- Add lemon juice.
- Put in some chopped garlic
- Add in finely chopped parsley.
- Mix everything.
This mixture you will use on the turkey.
- Take the turkey meat and start the season.
- Put in some salt and pepper inside the turkey.
- Put inside two half big onions. It adds flavor to the meat as it continues to cook.
- Add inside one lemon.
- Add dried bay leaves and rosemary for more flavor.
- Slowly open up the bird’s skin.
- Take the mixture of the butter and the seasoning that you had prepared in a bowl.
- Scoop some and fix inside the opened skin of the bird. Spread it evenly to all the parts for the meat to retain the moisture.
- Use the remaining butter to spread on top of the turkey’s breasts, thighs, and wings.
The turkey meat usually dries up quickly, so you need to keep it very moist around for it not to dry up as it is cooking.
- Using a baking tray, place the turkey inside the tray and pour some olive oil to prevent the butter from burning and give the skin a crispy taste.
- Put it inside the oven at 220 degrees
- After an hour, the turkey should be ready.
At this point is where you do the basting process.
How to baste a turkey?
Earlier on, we had seen that the term basting is the process of keeping the meat moist as it cooks.
Turkey meat dries up quickly when cooking, so to baste it is a suitable method of keeping it moist.
You need to remove the turkey from the oven and place it on the kitchen top.
You will find that on the baking tray, some juices have dripped.
- Take a pastry brush or a basting bulb and suck in the juices on the baking tray and smear it on top of the turkey meat.
- Do this repeatedly and make it fast because you will still return it to the oven
- Do this at intervals of 30 minutes 2-3 times.
- Remove from the oven and let it cool for 30 minutes or so.
- Always serve turkey meat when it is warm.
That is your results.
Turkey meat has its side effect when consumed in excess.
- Processed turkey meat contains sodium, and it’s usually in high levels, which can harm your body.
- A high intake of proteins can make your body dehydrated.
As you enjoy turkey meat, consume it in moderation.