Prep 30 mins
Cook 2 hrs
I live in Texas and even at Thanksgiving and Christmas it can be hot enough that several hours with an hot oven can be uncomfortable. So-o-o, I learned to use my microwave oven for preparing complete meals. Silly me! I haven't oven roasted a turkey in 15 years. I found this method in a cookbook that I bought with my first microwave oven and have been using it ever since. Be assured that this bird WILL brown to a shade of tan that a Hollywood star pays thousands for in a tanning salon.
- Whatever stuffing you want to use, or none.
- This method of preparing your turkey IS different.
- But, the turkey should turn out with a lovely brown color, fall off the bones tender and more than enough juice to make as much gravy as you could want.
- Empty all cavities, wash, pat dry and rub outside with olive oil, feel free to use any seasonings that you want.
- Stuff if you want and truss with string, or skewers.
- MOST modern microwave ovens will tolerate a moderate amount of metal.
- Refer to your owner's manual for details if you're not sure.
- Place breast side down on microwave proof roasting pan or rack in baking dish.
- Cover with waxed paper and cook on HIGH 2 MIN.
- PER POUND.
- Flip the bird breast side up and turn 1/2 rotation if you don't use a turntable.
- Cover wings, ends of drumsticks and top of breast with foil, secure with toothpicks and replace wax paper.
- Cook at 50% FOR 70- 90 MIN.
- (turn 1/2 rotation every 30 min. if no turntable.) or 185F in thickest part of breast.
- Baste freequently with juices in pan.
- Let your bird rest for at least 15 minutes before carving.
- This is a good time to make your gravy.
My oven was broken and I had to make a turkey for the holiday. I followed Sandra's recipe exactly (a true leap of faith) and was amazed to find that the bird was simply juicy, delicious and kind of browned, just like she said it would be. It was a 12 pound stuffed bird and it took me 30 minutes longer to reach the 185 degrees. Great recipe. Thanks!!!