Microwave Turkey

"The is one of two wonderful recipes my good buddy, Daves fixes. He got it out of the cookbook that came with his microwave, and as far as I know, is the only way he has ever cooked turkey in his life. Nuking turkey may sound weird, but this is the most moist, delicious turkey I have ever eaten, in addition to cooking in only 2 hours. It's one of the few things I actually cook in the microwave."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
17mins
Ingredients:
10
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Before attempting this recipe, make sure that your microwave is large enough to handle the bird.
  • If not, go buy a larger microwave.
  • It’s worth it!
  • This recipe originated using a 650 watt microwave, but I've also used a 550 watt, a 950 watt, and most lately, a brand-new 1300 watt oven, which is almost too powerful.
  • Timing is based on the 650 watt oven and needs to be adjusted for other wattages.
  • Wash the turkey thoroughly inside and out, let drain well, and pat dry with paper towels.
  • Reserve the neck and gizzards for gravy, or discard, as desired.
  • Season the turkey generously inside and out as desired with salt, freshly ground black pepper, granulated garlic, onion powder, and lemon-herb seasoning.
  • Stuff and truss the turkey.
  • If you do not want to stuff it with dressing, be sure to stuff it full with coarsely chopped onions, celery, oranges, apples, parsley, and sage stems the onion mixture for the flavor and to ensure that cooking time is correct; timing is based on a stuffed bird.
  • Rub the outside of the turkey all over with olive oil or butter.
  • Wrap the wings and 2-3" of the ends of the legs with aluminum foil.
  • No, this small amount will not hurt your microwave!
  • Pour 2-3 Tbsp flour into a large plastic baking bag, and shake bag to coat the inside.
  • Place turkey in bag (you will probably need help), and loosely close the bag opening with a plastic tie.
  • If you close it tightly, the bag will probably explode due to steam buildup about half way through cooking!
  • Place the bagged turkey, breast-side down, in a 9"x13"x2" microwave-safe baking dish, or a larger one if your microwave can handle it.
  • Although the dish is not necessary, it sure makes it a lot easier to handle the turkey later and can compensate for a leaky baking bag.
  • Leaks do happen, just ask the CIA and FBI.
  • If the turkey is stuffed with bread dressing, microwave on HIGH for 50 minutes, rotating 180 degrees after 25 minutes.
  • Remove from microwave, and turn turkey breast side up.
  • Again, you will probably need some help.
  • If the breast skin is stuck to the bag, try to release it, but don't get too carried away.
  • Return turkey to the oven, rotating 180 degrees, and microwave on HIGH for an additional 50 minutes, rotating again after 25 minutes.
  • If turkey is stuffed with veggies, not stuffed with bread dressing, reduce times from 50 minutes to 45 minutes.
  • You can even use this method to cook a 5-6 pound bone-in turkey breast by reducing cooking times from 50 minutes to 20-25 minutes The best way to test for doneness is with an instant-read thermometer, stuck into the breast, not touching a bone, which should register 170-175 degrees F.
  • Do not rely on the pop-up indicator that might have come with the turkey or on the timing cited above for final doneness.
  • Use the thermometer!
  • Temperature of the turkey will rise another 5-10 degrees F while the turkey rests.
  • Remove the turkey from the microwave.
  • Drain juices from the baking bag, degrease, and use to make your favorite gravy recipe.
  • You can either let the turkey stay in the bag or remove it to a serving platter and tent with foil.
  • In either case, allow the turkey to rest for 15-20 minutes before carving.
  • Enjoy, with any accompaniments you desire!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I received a fresh Turkey for Thanksgiving from my company but had no way to cook it. Luckily I found this recipe! It worked like a charm and now my 3 sons - who are growing teenagers, request the "microwave turkey" for every occassion. It is awesome! Browns up too! 10 lbs bird done in 45 minutes including prep time!!! This weekend we cooked a 16.5 lbs Turkey in a 1300W microwave. It took 1 hour and 30 minutes. Seriously - that's incredible!!
     
  2. Couldnt believe it. The turkey was juicy, moist and golden brown. Its important to buy a big enough glass baking dish with sides so the luscious juices are easier to save. Definitely a 5 star recipe. I have made it without the citrus and its still yummy. Salt the meat before serving a bit if you remove the skin to save fat calories.
     
  3. Thank you for saving our Christmas dinner (with my in-laws!)!! We found out a little too late that our new oven was not properly calibrated, and out of desperation, stuffed our turkey into the microwave according to your recipe and directions. We were more than a little leery and frankly, I kept expecting the thing to catch fire in my microwave. :\ lol Suffice to say that this is THE way we'll be preparing our turkeys from now on! It was FAST, MOIST, GOLDEN, and absolutely DELISH! Thank you, thank you, thank you, for an awesome recipe that saved the day at our home and holiday! :0) xoxo
     
Advertisement

RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes