Help! I want to make a great turkey this year and am looking at lots of recipes, but I'm confused. All of the recipes I see use things like maple syrup, apple juice, soy sauce etc. mixed with about 3/4 cup of butter and the recipes all say to baste the turkey with butter mixture.
What's confusing is a lot of chefs, the Butterball people, and various articles say that basting is not necessary and that the flavor of the baste does not penetrate the skin and opening the oven slows cooking.
What is the correct way? Do the recipes that call for so much butter and basting only apply to fresh turkeys....or turkeys that have not been injected with the butter/broth solution like butterballs? If I use a butterball, should I even bother to try making an interesting glaze or should I just throw it in the oven?
Every single turkey at our grocery store -- not just the butterballs -- say they've been injected with solution and that there's no need to baste. What's the best way to make turkey