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1
If turkey is frozen, it may be defrosted by placing it in the refrigerator overnight or until thawed.
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2
Wash turkey and sprinkle inside cavity with salt and pepper.
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3
Stuff turkey loosely.
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4
Tie legs together.
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5
Tie wings and legs to body.
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6
Invert a heat-resistant, non-metallic saucer or small casserole cover in a shallow, heat-resistant, non-metallic baking dish.
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7
Place turkey breast-side-down on saucer.
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8
Heat, uncovered, for half of cooking time, 3 minutes per pound.
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9
(A total of 36 minutes)
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10
Turn turkey breast-side-up and continue cooking covered with a paper towel for the remaining half of the cooking time, 3 additional minutes per pound.
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11
Insert a meat thermometer into fleshy portion of the turkey, not touching into fleshy portions of the turkey.
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12
It should register 160 degrees F.
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13
DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.
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14
If temperature is not 160 degrees F, return turkey to Microwave Oven for and additional few minutes until correct temperature is reached.
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15
Let turkey stand covered with aluminum foil at room tempe- rature 20 to 30 minutes to finish cooking.
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16
The internal tempe-rature of the turkey should be 170 degrees F after standing.
