Alton Brown says basting is for suckers and I have to agree. It takes all the heat from your oven every time you open it and the juices just run off the skin of the turkey anyway. However, Martha Stewart covers her turkeys in butter and wine soaked cheese cloth which seems to be a more effective and will also shield the bird from over-browning. I’m going to try it this year.
1 stick butter, melted
1/2 cup dry white wine, such as Sauvignon Blanc
Melt butter, add wine, and mix well. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Soak cheesecloth in the butter and wine mixture. Remove the cheesecloth and spread it evenly over the breast and halfway down the sides of the turkey. Remove cheesecloth for last hour of roasting time.