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Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self basted. The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. Label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution, e.g., “Injected with approximately 3% of a solution of ____________ (list of ingredients).” Use of terms “basted” or “self-basted” on boneless poultry products is limited to 8% of the weight of the raw poultry before processing.

The industry practice of injecting a specific volume of liquid into raw poultry and poultry parts to improve tenderness, juiciness, or flavor and to improve cooking time. The basting solution may be broth, butter, or vegetable oil.