Whether you’re cooking a whole chicken or turkey in the oven, on a grill, or rotisserie, it will benefit from this easy poultry basting sauce. This flavorful baste will keep the bird moist and juicy throughout the cooking process.

Why you should use a poultry baste

When baking, grilling, or smoking chicken or turkey, it’s important to prevent the breast meat and thighs from drying out. Our easy poultry basting sauce is designed specifically for this reason. In addition to adding moisture, it also helps the skin achieve a delicious golden brown color and adds an extra layer of buttery-rich flavor.

Ingredients

• Unsalted butter (Irish butter )
• Dry white wine (Pinot Grigio or Chardonnay recommended)
• Garlic
• All-Purpose Poultry Rub (or your favorite poultry rub)
• Worcestershire sauce
• Onion powder
• Pinch of salt (optional)

Making and Using a Poultry Basting Sauce

• Stir the melted butter with wine, garlic, all-purpose poultry rub, Worcestershire sauce, and onion powder in a small bowl. Taste and adjust to your liking. Use right away
• If cooking a large bird like a turkey, double the recipe.
• Start basting bird with basting liquid halfway through cooking time. Do this every 10-15 minutes with chicken and every 30-40 minutes with turkey.
• Stop basting 10 minutes before the bird is done.
• Keep it safe, and discard remaining baste. Chances are that you won’t have much left anyway!

Recipe variations

Dress up this easy poultry basting sauce to suit your needs. Here are some of our recommendations:

• Butter: If you don’t have butter on hand, substitute with margarine, strained bacon drippings, or olive oil.
• Dry white wine: Substitute with chicken broth or apple cider. You can also add a splash of lemon juice to the mixture.
• Garlic: Substitute with minced shallots.
• All-Purpose Poultry Rub: Try a Creole Rub or any bottled rub of your choice.
• Worcestershire sauce: Substitute with low-sodium soy sauce or balsamic vinegar. 
• Extras: Add a few dashes of hot sauce, minced fresh rosemary, or chilis to the basting sauce.

More recipes!

• Smoked Turkey Brine
• Pellet Grill Smoked Turkey
• Rotisserie Chicken on the Grill

Print

Easy Poultry Basting Sauce

Whether cooking chicken or turkey ion the grill, rotisserie or in the oven, it benefit from a good basting sauce. Basting keeps poultry moist and juicy as it cooks and infuses it with flavor.

Course Sauces

Cuisine American BBQ

Keyword chicken baste, poultry basting sauce, turkey baste

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 Cup

Calories 178kcal

Ingredients

• 1/2 cup unsalted Irish butter melted
• 1/3 cup dry white wine (Chardonnay or Pinot Grigio)
• 1 1/2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced or 1/4 teaspoon garlic powder
• 1 teaspoon poultry rub
• 1/4 teaspoon onion powder

Instructions

• Combine melted butter with wine, garlic, poultry rub, Worcestershire sauce, and onion powder. Double the recipe if cooking a turkey over 18 pounds.
• Start basting bird halfway through cooking time. Do this every 15 minutes with chicken and every 30-40 minutes with turkey, until it has finished cooking.
• Discard remaining baste.

Nutrition

Calories: 178kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 191mg | Potassium: 297mg | Fiber: 1g | Sugar: 8g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg

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