This Easy Poultry Basting Sauce is simply amazing! Whether you’re cooking a whole chicken or turkey on a grill or rotisserie, it will benefit from a good basting sauce. Basting keeps the bird moist and juicy as it cooks and provides additional flavor.
Whether you’re cooking a whole chicken or turkey on a grill or rotisserie, they will benefit from this easy poultry basting sauce. Basting keeps the meat moist and juicy as it cooks and provides additional flavor. For our BBQ enthusiasts, this is the same principle as a BBQ spritz or brisket mop but specifically made for poultry.
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. This poultry basting sauce is tailored specifically for this reason. In addition to adding moisture and juiciness, it also encourages the skin to turn a delicious golden brown color and adds a layer of buttery flavor.
- Unsalted butter (Irish butter )
- Dry white wine (Pinot Grigio or Chardonnay recommended)
- All-Purpose 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!
- 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 white grape juice. 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: Use low-sodium soy sauce or balsamic vinegar as a substitute for Worcestershire sauce.
- Extras: Add a few dashes of hot sauce, chopped fresh rosemary, or chili powder to the basting sauce. Customize it to your liking.
Easy Poultry Basting Sauce
- 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
- 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.