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POULTRY
Microwave-cooked chicken is juicy and succulent. Whole poultry becomes golden but not crisp.
For the crisper, conventional crust, pop the poultry in your conventional oven at 450°F for 10 to
15 minutes. The same technique is also convenient when barbequing. Defrost and precook in
your microwave oven then flash-cook on the grill for that barbeque flavor.
Cooking Poultry: Tips & Techniques
l Defrost poultry completely before cooking.
l Arrange poultry so that thicker pieces face the outside of the baking dish. If cooking legs,
arrange them like spokes of wheels.
l Cover the baking dish with waxed paper to minimize spattering.
l Turn over both whole poultry and poultry pieces to ensure even cooking.
l Drain and discard juices as they accumulate.
l Shield thin or bony pieces with small strips of aluminum foil to prevent over cooking. Keep foil
at least one inch from oven walls and other pieces of foil.
l Use a browning agent or cook with a sauce to give browned appearance.
l Cook poultry until no longer pink and juices run clear. Temperatures in thigh meat should be
18PF when done. Let stand covered with foil 10 minutes.
POULTRY COOKING TABLE
Poultry
’ Power
Level
Cooking
Time
Special Instructions
CHICKEN
Breasts, boneless
1 half breast
(4-5 oz.)
1
whole breast
(IO-12 OZ.)
2 whole breasts
(20-24 oz.)
Cut up fryer
(2%3 Ibs.)
10
10
Whole
5
13-14 minutes
(3-3’12 Ibs.)
per pound
I
I
TURKEY
I
Breast, boneless 5
(2-3 Ibs.)
6-6X mmutes
per pound
51/2-61/z minutes
per pound
5-6 minutes
per pound
5-6 minutes
per pound
16-20 minutes
per pound
(16YF)
Wash and dry poultry. Remove skin and place
breasts, thickest portion to outside, in microwava-
ble baking dish. Brush with butter or browning
agent and seasonings if desired. Cover with waxed
paper. Cook until no longer pink and juices run
clear. Let stand covered 3 minutes.
Wash and dry poultry. Place pieces in single layer
In microwavable baking dish with thicker pieces to
the outside. Brush with butter or browning agent
and seasonmgs if desired. Cover with waxed
paper Cook until no longer pink and juices run
clear. Let stand covered 5 minutes.
Wash and dry poultry. Place breast side down on
microwavable roast rack. Brush with butter, or
browning agent and seasoning if desired. Cover
with waxed paper. Cook % of estimated time. Turn
breast side up, brush on butter, or browning agent.
Replace waxed paper. Cook J/3 of estimated time
agaln. Shield If necessary. Cook remaining ‘/a of
estimated time or until no longer pink and juices
run clear. Let stand covered with foil 10 minutes.
(Temperature may rise about lOoF). Temperature in
thigh shsuld be 180°F-1850F when done.
Place thawed turkey breast, on microwaveable
roast rack. Cover with waxed paper. Cook l/z of
estimated time. Turn breast over. Replace waxed
paper. Cook % 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 170°F before
servma
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