Butter-basted poultry is ready-basted poultry in which the injected basting mixture contains butterfat. During processing, a flavoured solution is injected into the breast and other lean areas so the bird stays moist and gains flavour during roasting. Butter-based bastes add richness and promote even browning of the skin through the milk solids’ contribution to Maillard reactions. The practice suits lean birds such as turkey that dry out easily, though it raises the fat and calorie content compared with unbasted poultry. Labels must declare the basting ingredients, and cooks should still avoid overcooking, since no baste rescues a bird roasted far past safe temperature.