Micro-Cooked Turkey

1. 1

   Shake flour in large (14 x 20-inch) Reynolds oven cooking bag. For an 8 to 9-pound turkey, place bag in 13 x 9 x 2-inch microwave-safe baking dish.

2. 2

   Place onion and celery in bag.

3. 3

   Remove neck, giblets and excess fat from turkey.

4. 4

   Rinse, drain and pat dry.

5. 5

   Do not stuff and do not secure neck skin to back with skewer. Tie legs together with string.

6. 6

   Combine vegetable oil and browning and seasoning sauce; brush desired amount over turkey for color. Sprinkle with salt, pepper and paprika.

7. 7

   Place turkey in bag. Close bag with nylon tie; make 6 (1/2-inch) slits in top.

8. 8

   Insert microwave-safe meat thermometer through slit in bag into center of thigh, next to body, but not touching bone or use a quick register meat thermometer at end of cooking time.

9. 9

   Micro-cook on Medium (50%) power 7 to 9 minutes per pound, rotating dish every 15 minutes.

10. 10

    Turkey is done when thermometer registers 180u00b0.

11. 11

    Let stand 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.