You can baste with most anything you like. What I do is take the tablespoon or two of the rub that I saved earlier and mix it with two tablespoons of melted butter and two tablespoons of olive oil. The butter and oil is going to give the turkey a great shiny appearance and add some moisture to the skin (which probably looks a little dried out at this point). Optionally you can add some sweet to the baste to give the surface of the turkey a candied flavor. I dissolve a tablespoon of dark cane sugar into the melted butter. Since our cooking temperature is low the sugar won't burn, but watch to make sure that your temperature doesn't rise far above 165 degrees F (the burning temperature of sugar).
Get your baste on to every inch of the surface of the turkey, including the insides. If you want to do a lot of basting double my little recipe here and do it after another 30 minutes so that the first coat has time to sink in.
