It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry. Melted butter or other fat, meat drippings, or liquid such a stock is spooned or brushed on food as it cooks to moisten it. A bulb baster can also be used to drizzle the liquid over the food.
Basting adds flavor and color, and prevents poultry from drying out.
These products have been injected or marinated with a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers, colorings, or other approved substances. Safe Preparation Marinating Whole poultry or poultry parts may be marinated by completely immersing the poultry into the marinade. To help infuse the marinade into the poultry, you may use a fork to make random holes. A needle-like injector may also be used. Poultry can be refrigerated for up to 2 days in a marinade.