Turkey, Microwaved- Part 2

Yes, you really can roast a whole turkey in the microwave, and done right it comes out moist and juicy in a fraction of the oven time. The bird cooks inside a roasting bag, which traps steam and keeps the meat from drying out, at a gentle 70% power so it cooks evenly instead of seizing up and turning rubbery.

This stage covers the all-important finish. Once the cooking time is up, you lift the bird from the bag, saving every drop of those juices for the gravy, pull out the stuffing to keep warm, then tent the turkey loosely with foil and walk away for a full hour.

That long rest is the real secret. Residual heat keeps cooking the bird through to the center while the juices settle back into the meat, so every slice stays tender. Carve, serve, and refrigerate leftovers, which stay moist for days.

Pro Tips

• Cook at reduced power, not full blast; gentler heat cooks the turkey evenly without toughening the meat.
• Reserve the juices from the roasting bag; they make the base for a rich pan gravy.
• Don’t shortcut the hour-long rest under foil. Carryover heat finishes the cooking and keeps the bird juicy.
• Check the thickest part of the thigh with a thermometer before resting, and adjust the times up or down for a larger or smaller bird.

Variations

• Stuff the bird, or cook the stuffing separately and remove it to a covered dish to keep warm.
• Rub the skin with herb butter before cooking, then crisp it briefly under a hot broiler after the rest, since the microwave won’t brown it.