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Dr. Md Rushad Rahman
এমবিবিএস(আরপিএমসি)
,
পিজিটি(মেডিসিন)
Not necessarily! Some people prefer not to baste their turkey at all, as they believe that it can cause the skin to become soggy and can also interfere with the natural cooking process. If you choose this approach, be sure to use a meat thermometer to ensure that the turkey is cooked to the proper internal temperature (165°F/74°C for white meat, 175°F/80°C for dark meat).
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