Another important part of the baster that you should look at is its nozzle. It is the part that is immersed in the liquid concoction or marinade to suck it. It is also where the liquid is released and transferred to the turkey. It is important that the nozzle is slightly slanted to effectively suction more marinade. A slanted nozzle is also ideal since it will help you reach the bottom of the pan easily and conveniently. It should also be large enough to be able to get the bits of spices and herbs. However, it should not be too wide to include bigger slices that could clog the tool.