Self-Basting

Self-Basting is an expression used to describe a piece of meat that has been prepared or cooked in such a way as to baste itself. Normally the meat is fowl, particularly turkey, which is renowned for being dry.

The Self-Basting turkeys at stores are injected with mixtures of broth, fats, salt and chemicals, depending on the brand. If you want to see what was used, check the label. The solution injected will constitute 6 to 9 % of the weight that you are paying for.

Pork that has been plumped up with injected saline is also now sold; the processors defend the injections by saying that it makes the pork "Self-Basting", and compensates for consumers' tendencies to overcook pork.

Self-Basting Roasters

These are roasting pans that come with lids. On the inside of the lids, there are dimples or grooves specially designed to collect and direct condensation back onto the meat. You can get them with extra high-dome lids to accommodate turkeys. Some are non-stick, others are stainless steel.

There are also Self-Basting cooking bags now made of plastic. Even if you can get past the idea of roasting something in plastic, you may still get stuck on the idea of having one more thing that can't be reused filling up your garbage cans.

Barding, Basting, Cocotte, Oven Bags, Turkeys

Basting, Brining a Turkey, Dress, Meat Cooking Techniques, Meat Tenderization Techniques, Roast Goose, Roasting Meat, Safe Cooking Temperatures, Searing Meat, Self-Basting

Barbeque, Broil, Curing, Fry, Garnishes