SPECIAL INSlRUCllONS
Wash and dry poultry. Place pieces with thickest portion to outside on microwavable roast rack. Brush with butter or browning agent and season- ings if desired. Cover with wax paper. Turn over pieces, shield bone ends with small pieces of foil and replace wax paper halfway through ccoking. Cook until no longer pink and juices run clear. Let stand covered 5 minutes.
Wash and dry poultry. Place turkey, breast-side down, on microwavable roast rack. Brush with butter or browning agent and seasonings if desired. Cover with wax paper. Turn breast-side up. Brush with butter or browning agent before cooking at Cook Power 5, if desired. Remove and discard drippings 1 or 2 times during second cooking time. Cook until no longer pink and juices run clear. Let stand covered with foil 15 minutes. (Temperature may rise about 10°F.) Temperature should be 170°F to 180°F before serving.
Wash and dry poultry. Tie wings to body of hen and the legs to tail. Place hens breast-side down on microwavable roast rack. Cover with wax paper. Shield bone ends of drumsticks with foil. Remove and discard drippings. Brush with butter or brown- ing agent and seasonings if desired. Cook until no bnger pink and juices run clear. Remove hens from microwave when desired temperature is reached. Let stand covered with foil 5 minutes. (Temperature may rise about lOoF.) Temperature shouM be 18O”F-185°F before serving.
Wash and dry poultry. Tie legs together and the wings to body. Place breast-side down on microwavable roast rack. Brush wtth butter or browning agent and seasonings 1 desired. Cover with wax paper. Turn breast-side up halfway through second cooking time. Shield if necessary. Remove and discard fat 1 or 2 times during cooking. Let stand covered with foil 10 minutes. (Temperature may rise about 10°F.) Temperature should be 180°F-1850F before serving.
