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Whatever stuffing you want to use, or none.
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This method of preparing your turkey IS different.
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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.
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Empty all cavities, wash, pat dry and rub outside with olive oil, feel free to use any seasonings that you want.
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Stuff if you want and truss with string, or skewers.
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MOST modern microwave ovens will tolerate a moderate amount of metal.
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Refer to your owner's manual for details if you're not sure.
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Place breast side down on microwave proof roasting pan or rack in baking dish.
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Cover with waxed paper and cook on HIGH 2 MIN.
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10
PER POUND.
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Flip the bird breast side up and turn 1/2 rotation if you don't use a turntable.
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Cover wings, ends of drumsticks and top of breast with foil, secure with toothpicks and replace wax paper.
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Cook at 50% FOR 70- 90 MIN.
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14
(turn 1/2 rotation every 30 min.
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if no turntable.)
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or 185F in thickest part of breast.
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Baste freequently with juices in pan.
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Let your bird rest for at least 15 minutes before carving.
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This is a good time to make your gravy.
