Microwaved Turkey No I M Not Kidding Recipes

EASY, NO FUSS THANKSGIVING TURKEY

Steps:

• If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
• Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
• Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
• Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You'll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
• Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
• Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
• Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
• Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
• Microwave the remaining herb butter mixture for 30 seconds (it doesn't need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
• Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
• (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
• ***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
• Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
• Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

MICROWAVED TURKEY - NO, I'M NOT KIDDING!

Steps:

• Whatever stuffing you want to use, or none.
• This method of preparing your turkey IS different.
• But, the turkey should turn out with a lovely brown color, fall off the bones tender and more than enough juice to make as much gravy as you could want.
• Empty all cavities, wash, pat dry and rub outside with olive oil, feel free to use any seasonings that you want.
• Stuff if you want and truss with string, or skewers.
• MOST modern microwave ovens will tolerate a moderate amount of metal.
• Refer to your owner's manual for details if you're not sure.
• Place breast side down on microwave proof roasting pan or rack in baking dish.
• Cover with waxed paper and cook on HIGH 2 MIN.
• PER POUND.
• Flip the bird breast side up and turn 1/2 rotation if you don't use a turntable.
• Cover wings, ends of drumsticks and top of breast with foil, secure with toothpicks and replace wax paper.
• Cook at 50% FOR 70- 90 MIN.
• (turn 1/2 rotation every 30 min. if no turntable.) or 185F in thickest part of breast.
• Baste freequently with juices in pan.
• Let your bird rest for at least 15 minutes before carving.
• This is a good time to make your gravy.

MY MICROWAVE TURKEY MEATLOAF

Steps:

• Mix crushed saltines, egg. In a separate bowl mix mustard, 1 1/2 teaspoon brown sugar and 1/2 can tomato sauce. Add 1/2 (about 10 small spoons full) of the tomato mixture to the saltine mixture and mix well. Add the ground turkey and mix well. Put in a microwave safe bowl with a glass in the center. Top with 1 teaspoon chopped onion, mix all remaining tomato sauce together with the leftover 1/2 teaspoon brown sugar. Spoon a little tomato sauce mixture over top of the meatloaf, just until covered. Cover with waxed paper. Cook about 5 minutes 45 seconds. Let stand for 10 minutes. Times will vary depending on microwave.

BEST TURKEY EVER!!! NO KIDDING

Steps:

• 1 Go buy a turkey
• 2 Take a drink of whisky
• 3 Put turkey in the oven
• 4 Take another 2 drinks of whisky
• 5 Set the degree at 375 ovens
• 6 Take 3 more whiskys of drink
• 7 Turk the bastey
• 8 Whisky another bottle of get
• 9 Ponder the meat thermometer
• 10 Glass yourself a pour of whisky
• 11 Bake the whisky for 4 hours
• 12 Take the oven out of the turkey
• 13 Floor the turkey up off of the pick
• 14 Turk the carvey
• 15 Get yourself another scottle of botch
• 16 Tet the sable and pour yourself a glass of turkey
• 17 Bless the dinner and pass out.

MICROWAVE TURKEY

Steps:

• Before attempting this recipe, make sure that your microwave is large enough to handle the bird.
• If not, go buy a larger microwave.
• It's worth it!
• This recipe originated using a 650 watt microwave, but I've also used a 550 watt, a 950 watt, and most lately, a brand-new 1300 watt oven, which is almost too powerful.
• Timing is based on the 650 watt oven and needs to be adjusted for other wattages.
• Wash the turkey thoroughly inside and out, let drain well, and pat dry with paper towels.
• Reserve the neck and gizzards for gravy, or discard, as desired.
• Season the turkey generously inside and out as desired with salt, freshly ground black pepper, granulated garlic, onion powder, and lemon-herb seasoning.
• Stuff and truss the turkey.
• If you do not want to stuff it with dressing, be sure to stuff it full with coarsely chopped onions, celery, oranges, apples, parsley, and sage stems the onion mixture for the flavor and to ensure that cooking time is correct; timing is based on a stuffed bird.
• Rub the outside of the turkey all over with olive oil or butter.
• Wrap the wings and 2-3" of the ends of the legs with aluminum foil.
• No, this small amount will not hurt your microwave!
• Pour 2-3 Tbsp flour into a large plastic baking bag, and shake bag to coat the inside.
• Place turkey in bag (you will probably need help), and loosely close the bag opening with a plastic tie.
• If you close it tightly, the bag will probably explode due to steam buildup about half way through cooking!
• Place the bagged turkey, breast-side down, in a 9"x13"x2" microwave-safe baking dish, or a larger one if your microwave can handle it.
• Although the dish is not necessary, it sure makes it a lot easier to handle the turkey later and can compensate for a leaky baking bag.
• Leaks do happen, just ask the CIA and FBI.
• If the turkey is stuffed with bread dressing, microwave on HIGH for 50 minutes, rotating 180 degrees after 25 minutes.
• Remove from microwave, and turn turkey breast side up.
• Again, you will probably need some help.
• If the breast skin is stuck to the bag, try to release it, but don't get too carried away.
• Return turkey to the oven, rotating 180 degrees, and microwave on HIGH for an additional 50 minutes, rotating again after 25 minutes.
• If turkey is stuffed with veggies, not stuffed with bread dressing, reduce times from 50 minutes to 45 minutes.
• You can even use this method to cook a 5-6 pound bone-in turkey breast by reducing cooking times from 50 minutes to 20-25 minutes The best way to test for doneness is with an instant-read thermometer, stuck into the breast, not touching a bone, which should register 170-175 degrees F.
• Do not rely on the pop-up indicator that might have come with the turkey or on the timing cited above for final doneness.
• Use the thermometer!
• Temperature of the turkey will rise another 5-10 degrees F while the turkey rests.
• Remove the turkey from the microwave.
• Drain juices from the baking bag, degrease, and use to make your favorite gravy recipe.
• You can either let the turkey stay in the bag or remove it to a serving platter and tent with foil.
• In either case, allow the turkey to rest for 15-20 minutes before carving.
• Enjoy, with any accompaniments you desire!

GEORGE WASHINGTON'S EGGNOG [ I'M NOT KIDDING!]

Steps:

• MIX LIQUOR FIRST.
• Separate yolks and whites of the eggs*.
• Add sugar to beaten yolks and mix well.
• Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
• Add cream and milk and mix thoroughly.
• Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
• Let this sit in the refrigerator for several days.
• Taste frequently.
• *I always remove the white thingum from eggs.