Roast Turkey with Gravy
Submitted by Petertercier
Microwave roast turkey with pan gravy cooks a 12-pound bird in under 90 minutes using the breast-down, breast-up method. A speedy small-kitchen solution for holiday dinner without tying up the oven.
YIELD
12 servingsPREP
20 minCOOK
90 minREADY
130 minThis is a full Thanksgiving turkey cooked start to finish in the microwave, a practical move when the conventional oven is busy with pies and casseroles or when you’re working in a small kitchen. The bird cooks at 3 minutes per pound breast-down, then gets flipped for the second half breast-up, a trick that keeps the white meat from drying out while the dark meat catches up.
The inverted saucer under the turkey is key, it lifts the bird out of its own drippings so the underside doesn’t steam into mush. A paper towel covering the breast during the second half helps the skin color instead of staying pale and rubbery.
The gravy comes together in the microwave too. Fat skimmed from the drippings cooks with flour into a blond roux, then pan juices and chicken broth stir in for a glossy, well-seasoned sauce.
Rest the turkey under foil for a full 20 to 30 minutes, carryover cooking brings it from 160F (71C) up to a safe 170F (77C).
Pro Tips
- Thaw the turkey completely before microwaving, any ice inside the cavity throws the cooking time off
- Use a microwave-safe meat thermometer after you pull the turkey, never during cooking
- Rotate the turkey a quarter turn halfway through each stage, microwaves have hot spots that cook unevenly
- Skim the fat with a fat separator if you have one, it gives a cleaner gravy with fewer greasy pockets
- Let the roux bubble and lightly color for full four minutes in the microwave, raw flour tastes chalky
Variations
Ingredients
Directions
If turkey is frozen it may be defrosted in the Microwave Oven placing it in the refrigerator overnight or until thawed.
Wash turkey and pat it dry.
Sprinkle inside cavity with salt and pepper, to taste.
Tie legs together.
Tie wings and legs to body.
Invert a heat-resistant, non-metallic saucer or small casserole dish.
Place turkey breast-side-down on the saucer.
Heat, uncovercd, for half of cooking time, 3 minutes per pound (36 minutes).
Turn the turkey breast-side-up and continue cooking covered with a paper towel for the remaining half of the cooking time.
(3 minutes per pound or an additional 36 minutes).
Insert a meat thermometer into fleshy portion of turkey, not touching any bones.
It should register 160 degrees F.
DO NOT PLACE THERMOMETER IN MICROWAVE OVEN while cooking.
If temperature is not 160 degrees F return turkey to Microwave Oven for an additional few minutes until correct temperature is reached.
Let turkey stand covered with aluminum foil at room temperature 20 to 30 minutes to finish cooking.
The internal temperature of the turkey should be 170 degrees F after standing.
While the turkey is standing at room temperature, prepare the gravy.
The turkey should be removed from the roasting pan.
Pour the pan drippings into a bowl, leaving the residue in the pan.
Allow the fat to rise to the top.
Skim off about 6 tablespoons of fat.
Reserve pan drippings. (If there is not enough fat, add butter or margarine to make 6 tablespoons total. Discard any excess fat.)
Return fat to the baking dish .
Blend in flour and salt and pepper, to taste.
Heat, uncovered, in Microwave Oven 4 minutes or until lightly browned.
Measure the remaining pan drippings and add enough chicken broth to make 3 cups.
Gradually stir liquid into flour mixture until smooth, scraping the sides of the pan to loosen any particles that stick to the pan.
Heat, uncovered, in Microwave Oven 14 minutes or until thickened and smooth.
Stir occasionally during last half of cooking.
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