POULTRY COOKING TABLE (continued)
Poultry
TURKEY
Breast, boneless
(2-3 Ibs.)
Breast, whole
(4-9 Ibs.)
Drumsticks
(l%-2 Ibs.)
Whole
(up to 12 Ibs.)
CORNISH HENS
Whole
(l-l% Ibs. each)
DUCKLING
(4-5 Ibs.)
Power
Level
5
HIGH
then
5
5
HIGH
then
5
HIGH
HIGH
then
5
Cooking
Time
16-20 minutes
per pound
4 minutes
per pound
7-6 minutes
per pound
14-16 minutes
per pound
Q minutes per pound
then
6-7 minutes
per pound
4%5Vzminutes
per pound
10 minutes
7-9 minutes
per pound
I + i Special Instructions
Place thawed turkey breast, on microwaveable roast
rack. Cover with waxed paper. Cook % of estimated
time. Turn breast over. Replace waxed paper. Cook ‘13
of estimated time again. Turn breast over. Shield if
necessary. Cook remaining % of estimated time or
until no longer pink and juices run clear. Remove from
microwave when desired temperature is reached. Let
stand covered with foil 10 minutes. (Temperature may
rise about lOoF). Temperature in breast should be
17O“F before serving.
Wash and dry poultry. Place turkey breast meat side
down on microwavable roast rack. Brush with butter
or browning agent and seasonings if desired.
Cover with waxed paper. AHer first cooking time is
done turn meat side up. Remove and discard
drippings. Brush on butter or browning agent and
seasonings if desired. Replace waxed paper. Cook
until no longer pink and juices run clear. Remove
breast from microwave when desired temperature is
reached. Let stand covered with foil 10 minutes.
(Temperature may rise about lOoF). Temperature in
breast should be 170°F before serving.
Wash and dry poultry. Place pieces with thickest
portion to outside on microwavable roast rack.
Brush with butter or browning agent and seasonings
if desired. Cover with waxed paper. Turn over pieces,
shield bone ends with small pieces of foil and replace
waxed paper halfway through cooking. 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
waxed paper. Turn breast side up. Brush with butter
or browning agent before cooking at PL 5, if desired.
Remove and discard drippings 1 or 2 times during
second cooking time. Cook until no longer pmk and
juices run clear. Let stand covered with foil 15
minutes. (Temperature may rise about 10°F).
Temperature in breast should be 170°F and
temperature in thigh should be 165°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 waxed paper.
Shield bone ends of drumsticks with foil. Remove and
discard drippings. Brush with butter or browning
agent and seasonings if desired. Cook until no longer
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 in breast should be
170°F before serving.
Wash and dry poultry. Tie legs together and the wings
to body. Place breast side down on microwavable
roast rack. Brush with butter or browning agent and
seasonings if desired. Cover with waxed 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 lOoF).
Temperature in breast should be 170°F before
serving.
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