Baste

Basting is the technique of spooning or brushing liquid over food as it cooks, using pan drippings, melted butter, stock, marinade, or a glaze. The added moisture coats the surface of roasting meat or poultry, slows down drying, and builds up layers of flavor and color as the liquid caramelizes with each application. It is most associated with roasting a turkey or chicken, but it also helps with baked ham, grilled ribs, and even fish.

Use a bulb baster, a large spoon, or a brush to redistribute the flavorful juices that collect in the bottom of the pan every twenty to thirty minutes. Keep in mind that opening the oven repeatedly drops the temperature and can lengthen cooking time, so baste efficiently and close the door quickly. For extra-crisp skin on poultry, stop basting during the final stretch so the surface can dry out and brown.