Best 5 Easy Poultry Basting Sauce Recipes
Poultry basting sauce is a delicious and flavorful addition to any roasted or grilled poultry dish. It adds moisture, flavor, and color to the bird, making it a perfect complement to any meal. Whether you prefer a classic herb-based sauce, a tangy citrus marinade, or a sweet and smoky glaze, there is a perfect basting sauce out there for you. With a variety of recipes to choose from, you can easily find one that suits your taste and the occasion. So, grab your favorite poultry and get ready to tantalize your taste buds with these delectable basting sauces.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN BREASTS WITH HERB BASTING SAUCE
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
- Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
- Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g
EASY HERB-ROASTED TURKEY
This is an easy and delicious recipe for a turkey that is perfectly browned on the outside while being both tender and juicy on the inside!
Provided by LISAKHAMM
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
- In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
- Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 0.9 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.2 g, SaturatedFat 8.3 g, Sodium 311.3 mg, Sugar 0.3 g
EASY ORANGE BASTING SAUCE
Cooking meat with fruits is a special treat. This sauce has NO FAT, NO SODIUM, and NO sugar added, and you can make it a few days ahead and store it in your fridge until you're ready to cook.
Provided by NormCooks
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Peel all oranges. Chop enough of the rind (peelings)to equal 1/2 cup. Discard remaining peelings.
- Insert your 1/2 cup of orange rind into your food processor.
- Slice the orange into quarters and place in food processor with the rind.
- Peel and wash your garlic cloves, then place in food processor. You can save time by purchasing peeled and washed garlic cloves pre-packaged in your produce section.
- DO NOT use garlic soaked in oil which is sold in a jar in the spices section of your grocery store. The oil is just another fat product.
- Add all other ingredients to food processor, then puree for about 1 minute until you get a marmalade-like texture.
- This recipe makes about 24 oz of sauce, which is enough to baste about 12 to 15 pieces of chicken.
- I usually baste meats at the start time, and again halfway through cooking. Spritzing the meat with a bit of water during cooking keeps it moist and will not affect the flavor of this particular sauce.
Nutrition Facts : Calories 28.8, Fat 0.1, Sodium 0.5, Carbohydrate 7.1, Fiber 1.8, Sugar 4.3, Protein 0.6
EVERYTHING BASTING SAUCE
This versatile sauce can be used on any recipe that calls for a basting sauce or mop. Try it the next time you're grilling pork roast or chicken.
Provided by Derrick Riches
Categories Sauces
Time 15m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Place all ingredients in a medium saucepan and bring to a rolling boil.
- Cover and allow to cool completely before applying to meat. This sauce can be used with any recipe that calls for a basting sauce .
- Enjoy!
Nutrition Facts : Calories 121 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1532 mg, Sugar 2 g, Fat 0 g, ServingSize About 1 quart (1 to 2 servings), UnsaturatedFat 0 g
BARBECUED CHICKEN WITH VINEGAR BASTING SAUCE
Provided by Lisa Ferro
Categories Chicken Marinate Low Carb Kid-Friendly Low Cal Backyard BBQ Vinegar Grill Grill/Barbecue Bon Appétit Houston Texas Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler.
- Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
- Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce, about 5 minutes per side.
- Serve with remaining sauce.
Tips:
- Choose the right sauce: The type of basting sauce you use will depend on the poultry you are cooking and your personal preferences. Some popular options include butter, olive oil, herbs, spices, and citrus juices.
- Start basting early: Begin basting the poultry as soon as it goes into the oven. This will help to keep it moist and prevent it from drying out.
- Baste frequently: Baste the poultry every 15-20 minutes or so. This will help to ensure that the sauce is evenly distributed and that the poultry is cooked evenly.
- Use a brush or spoon: Use a pastry brush or spoon to baste the poultry. This will help to avoid splashing and will allow you to distribute the sauce more evenly.
- Don't over-baste: Over-basting can make the poultry soggy. Basking is required, but make sure not to overdo it to avoid soggy food.
Conclusion:
Basting poultry is a great way to add flavor and moisture to the meat. By following these tips, you can create a delicious and juicy poultry dish that your family and friends will love. Experiment with different sauces and flavors to find the perfect combination for your taste buds. With a little practice, you'll be a basting pro in no time!
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