Baste a turkey about every 45–60 minutes during roasting, and avoid doing it more often than every 30 minutes so you don’t cool the oven and slow the cook.

Quick Scoop

  • For most home ovens, a good rule of thumb is to baste once per hour using pan drippings, melted butter, or oil.
  • Many holiday-style guides suggest starting to baste in the last hour or two of cooking, then doing it every 30–45 minutes if you want extra bronzed, crisp skin.
  • Opening the oven too frequently drops the temperature, which can dry the bird and extend cooking time, so avoid basting more often than every 30 minutes.

Simple Schedule You Can Follow

  • 0–1 hour of roasting: Skip basting or do it once; the skin is just starting to set.
  • Middle of cook: Baste every 45–60 minutes, working quickly so the oven door is open for as short a time as possible.
  • Last hour: If you want extra color and moisture on the breast, increase to every 30 minutes, still keeping it brief.

Extra Tips For Juicy Turkey

  • Focus your basting on the breast, since it dries out faster than the legs and thighs.
  • Use a baster, ladle, or spoon; tilt the pan slightly so you can scoop up the hot drippings safely.
  • Remember that basting alone doesn’t guarantee juiciness; roasting until the thickest part of the breast reaches 165°F and not overcooking is what really matters.

Information gathered from public forums or data available on the internet and portrayed here.