Tradition and quite a few successful chefs insist that one must frequently baste roasting poultry with fat in order to add flavor, keep the meat moist and the skin crispy.
Others assert that basting does the opposite, because it lowers the effective temperature when the oven door is opened each time and it does nothing for flavor, moistness or skin quality.
Your view?
Others assert that basting does the opposite, because it lowers the effective temperature when the oven door is opened each time and it does nothing for flavor, moistness or skin quality.
Your view?