Baste a roasting turkey about every 30–45 minutes, starting after the first hour of cooking, but no more often than that so you don’t cool the oven and slow the roast.

Quick scoop

  • For a typical oven-roasted turkey, a good rule is to baste every 30–45 minutes using pan juices, melted butter, or stock.
  • Many cooks aim closer to every 45 minutes to 1 hour to keep moisture up without losing too much oven heat each time the door opens.
  • Larger birds or higher oven temperatures can justify the more frequent end of the range (about every 30 minutes), especially in the last hour, when you want deep color and crisp skin.

Mini timing guide

  • First hour: Let the turkey roast undisturbed so the oven stays hot and the skin starts to set.
  • After 1 hour: Baste every 45 minutes or so, working quickly each time so you close the door right away.
  • Final hour: If you like extra color and shine, you can increase to every 30 minutes, focusing on the breast, which dries out fastest.

A few extra tips

  • Don’t overdo it: Opening the oven too often can extend cook time and doesn’t dramatically change how juicy the inside meat is; most of the effect is on the surface and skin.
  • Consider alternatives: Some modern recipes skip basting entirely and rely on brining, dry-brining, or plenty of fat (butter/oil) applied before roasting to keep the turkey moist.
  • Safety check: No matter how often you baste, roast until the thickest part of the breast and thigh reach 165°F on an instant-read thermometer.

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