For a typical roast turkey, basting about every 45 minutes to 1 hour is a good rule of thumb.
General timing
- Many guides suggest basting every 45 minutes to 1 hour to balance added moisture with not losing too much oven heat.
- Some cooks baste a bit more often in the last hour, about every 30 minutes, to help deepen color and crisp the skin.
Practical tips
- Start basting once there are enough pan juices or melted butter in the roasting pan, often after the first 45–60 minutes.
- Work quickly when opening the oven so the temperature does not drop and your total cook time does not increase too much.
