For a classic, juicy turkey, the most common thing to baste with is a mix of fat (usually butter) plus some flavorful liquid like broth and herbs for aroma and color on the skin.

Best basic basting mix

A simple, reliable baste usually includes:

  • Melted butter or clarified butter (richer flavor; clarified helps keep skin crisp).
  • Chicken or turkey broth to thin it and add savory flavor.
  • Herbs like thyme, sage, rosemary, and parsley.
  • Optional: a little lemon juice or zest and minced garlic for brightness.

You can warm these together in a small saucepan, then brush or spoon over the turkey every 30–45 minutes once it has started to brown.

Other good options

Cooks also commonly use:

  • Olive oil instead of butter if you want lighter fat and cleaner pan drippings for gravy.
  • Pan drippings plus some broth, brushed back over the bird for extra flavor.
  • Bacon or pancetta fat: strips laid over the breast or bacon-herb butter pushed under the skin to self-baste the meat.

Whatever you choose, keep layers thin and avoid constantly opening the oven; every 30–45 minutes is plenty.

TL;DR: Baste with a flavorful fat-plus-liquid combo—melted (or clarified) butter and broth with herbs, garlic, and maybe a little lemon is the go-to choice for most home cooks.

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