Here's the deal: You don't have to baste your turkey. It's not necessary if you're brining the bird or cooking it upside down. But if you're going with the easiest, most classic method, then you really should bust out the baster.
You've heard that basting will result in a juicier bird and it will. It also does more than that. Basting with pan juices cools the surface of the turkey and slows down cooking, which ensures that the breast meat, legs, and thighs cook at the same rate. And if you baste with melted butter or oil in the last 45 minutes of cooking, the skin will crisp up and turn a nice golden-brown.
Don't have a baster? Try this Dripless Baster from Tovolo (the brand that makes the large silicone ice cube trays you like so much).
The bulb has a large capacity to suck up more juice than other basters and it has an internal valve mechanism to prevent drips, keeping your counters clean while you're doing your thing. It's also heat-resistant up to 600°F, dishwasher-safe, and comes with a cleaning brush.
Order one now and no one will have a bad thing to say about your turkey.