Baste every 30 minutes for a juicy bird. Use a little bit of white wine and a small amount of chicken stock poured over the bird. You can also use the baster to drizzle pan juices over the bird. Rotate the entire pan every hour, this will produce an evenly roasted turkey. About an hour and half through the roasting time you will want to loosely cover the bird with foil to prevent it from browning too much.