basting

My method was always bringing the steak to room temperature, salting it heavily, then cooking it in a cast-iron pan that was scorchingly hot before basting with butter, garlic thyme and rosemary.

But, despite basting it with melted butter and wine every half-hour, this bird was so dry.

But before you start basting the turkey and preparing the stuffing, it’s good to get your kitchen in as good a shape as possible.

We layer on the flavors - first as a quick marinade for the chicken, then as a basting sauce, and finally as a finishing sauce.

Then we take a two-step approach to ensure it stays moist, basting it in butter as it cooks and then serving it with a luscious but bright sauce.