| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry, Appetizers, Microwave |
8 |
Servings |
INGREDIENTS
| 12 |
lb |
Turkey |
|
|
Salt and pepper |
| 4 |
c |
Bread stuffing |
INSTRUCTIONS
1. If turkey is frozen, it may be defrosted by placing it in the
refrigerator overnight or until thawed. 2. Wash turkey and sprinkle inside
cavity with salt and pepper. 3. Stuff turkey loosely. Tie legs together.
Tie wings and legs to body. 4. Invert a heat-resistant, non-metallic saucer
or small casserole cover in a shallow, heat-resistant, non-metallic baking
dish. 5. Place turkey breast-side-down on saucer. 6. Heat, uncovered, for
half of cooking time, 3 minutes per pound. (A total of 36 minutes.) 7. 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. 8.
Insert a meat thermometer into fleshy portion of the turkey, not touching
any bones. It should register 160°F. DO NOT PLACE THERMOMETER IN MICROWAVE
OVEN. 9. If temperature is not 160°F, return turkey to Microwave Oven for
an additional few minutes until correct temperature is reached. 10. Let
turkey stand covered with aluminum foil at room tempe- rature 20 to 30
minutes to finish cooking. The internal tempe- rature of the turkey should
be 170° F. after standing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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