Ahead Quote by Claire Saffitz

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just…

— Alton Brown

Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.

— Alex Guarnaschelli

You should brine your turkey. Don't even think about not brining your turkey. Ever.

— Kimbal Musk

I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on,…

— Sandra Lee

That's the ultimate goal of most turkey recipes: to create a great skin and stuffing to hide the fact that turkey meat, in its…

— Alton Brown

There is really a je ne sais quoi about turkey cooking - the air of festivity, the family squabbles, the constant basting - that…

— Laurie Colwin

The main problems with cooked ground turkey are, one, it doesn't taste like much, and, two, it's dry.

— Claire Saffitz

On Thanksgiving, you realize you're living in a modern world. Millions of turkeys baste themselves in millions of ovens that clean themselves.

— George Carlin

Great basmati is golden in color, smells floral and nutty, and can withstand the long cook time of this process. As an extra bonus,…

— Sohla El-Waylly

When in Turkey, do as the turkeys do.

— Honore de Balzac

In deference to American traditions, my family put our oven to rare use at Thanksgiving during my childhood, with odd roast-turkey experiments involving sticky-rice…

— Jennifer Lee

Wrap the turkey up in aluminum foil, my brother like to masturbate with baby oil.

— Adam Sandler