The repeated pouring, spooning or brushing of liquid over a roast to prevent it from drying excessively while in the oven.
Basting is most often recommended for leaner roasts; most famously, the Thanksgiving Turkey. And that's certainly good advice. But really any cut benefits from basting, as it helps retain more juices, more flavor and develops richer color.

Helpful Hints:
  • One word: Baster. They work so much better than anything else.
  • You should start basting after the first half hour, or according to recipe.
  • As long as your roast is on a rack, don't be afraid to add a cup of water or two to the roasting pan for leaner roasts. You will have water to baste with and it will soon develop into a flavorful broth.

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