Real Simple - - The Realist -

A long baster (un­like a spoon) gives you max­i­mum reach into the cor­ners of your roast­ing pan. Suck up pan juices, then driz­zle them over the bird for golden skin and moist, ten­der meat. Baste ev­ery 30 min­utes or so for the best re­sults.

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