When seasoning and basting poultry, how often should you add fat?

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Multiple Choice

When seasoning and basting poultry, how often should you add fat?

When you baste poultry, the goal is to keep the surface moist, help it brown evenly, and carry flavor from the fat onto the skin. Adding fat at regular intervals—about every 20–30 minutes during roasting—strikes that balance: you refresh moisture and warmth on the surface without washing away seasoning or becoming greasy. Basting more often can wash away spices and make the skin overly slick, while waiting too long can let the surface dry and miss out on browning. So, about every 20–30 minutes is the best practice.

When you baste poultry, the goal is to keep the surface moist, help it brown evenly, and carry flavor from the fat onto the skin. Adding fat at regular intervals—about every 20–30 minutes during roasting—strikes that balance: you refresh moisture and warmth on the surface without washing away seasoning or becoming greasy. Basting more often can wash away spices and make the skin overly slick, while waiting too long can let the surface dry and miss out on browning. So, about every 20–30 minutes is the best practice.

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