There was an article in the Washington Post last week that covered this.
To really get moisture, such as basting juices, into the meat, you need a syringe, which is why some recipes call for injecting the bird with liquid or fat before cooking. That is a trick often used by commercial producers, which inject water or brine using hundreds of tiny needles. But domestic food syringes make larger holes that create an easy escape route for the liquid you just added. I instead use the syringe to inject juices after cooking. When the flesh is cooked it is much spongier, and this is a great way to add flavor and moisture to the meat.
http://www.washingtonpost.com/wp-dyn...111801402.html