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1
If turkey is frozen it may be defrosted in the Microwave Oven placing it in the refrigerator overnight or until thawed.
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2
Wash turkey and pat it dry.
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3
Sprinkle inside cavity with salt and pepper, to taste.
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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 dish.
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7
Place turkey breast-side-down on the saucer.
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8
Heat, uncovercd, for half of cooking time, 3 minutes per pound (36 minutes).
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9
Turn the turkey breast-side-up and continue cooking covered with a paper towel for the remaining half of the cooking time.
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10
(3 minutes per pound or an additional 36 minutes).
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11
Insert a meat thermometer into fleshy portion of turkey, not touching any bones.
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12
It should register 160 degrees F.
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13
DO NOT PLACE THERMOMETER IN MICROWAVE OVEN while cooking.
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14
If temperature is not 160 degrees F return turkey to Microwave Oven for an additional few minutes until correct temperature is reached.
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15
Let turkey stand covered with aluminum foil at room temperature 20 to 30 minutes to finish cooking.
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16
The internal temperature of the turkey should be 170 degrees F after standing.
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17
While the turkey is standing at room temperature, prepare the gravy.
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18
The turkey should be removed from the roasting pan.
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19
Pour the pan drippings into a bowl, leaving the residue in the pan.
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20
Allow the fat to rise to the top.
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21
Skim off about 6 tablespoons of fat.
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22
Reserve pan drippings.
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23
(If there is not enough fat, add butter or margarine to make 6 tablespoons total.
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24
Discard any excess fat.)
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25
Return fat to the baking dish.
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26
Blend in flour and salt and pepper, to taste.
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27
Heat, uncovered, in Microwave Oven 4 minutes or until lightly browned.
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28
Measure the remaining pan drippings and add enough chicken broth to make 3 cups.
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29
Gradually stir liquid into flour mixture until smooth, scraping the sides of the pan to loosen any particles that stick to the pan.
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30
Heat, uncovered, in Microwave Oven 14 minutes or until thickened and smooth.
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31
Stir occasionally during last half of cooking.
