INGREDIENTS

INSTRUCTIONS

(Continued from part 1)
Turn the roasting pan around again to cook for the remaining 29 minutes at
70% power.
Carefully remove bird from roasting bag, saving the juices for the gravy.
Remove the stuffing at this point and place in a covered dish to keep warm.
Cover the bird loosely with a tent of tin foil and leave alone for 1 hour
to let the bird finish cooking. Carve and serve. Refrigerate any leftovers
in a plastic sack or a Tupperware container. The meat will remain moist and
juicy for several days.
If your bird is smaller or larger than the example given and you do not
have a meat microwave computer, adjust the times accordingly. This seems
like a lot of work but it really is worth the effort.
Deidre Anne Penrod, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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