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POULTRY COOKING TABLE
Poultry
CHICKEN
Breasts, boneless
1 half breast
(4-5 oz.)
1 whole breast
(10-12 oz.)
2 whole breasts
(20-24 oz.)
Cut up fryer
(2’/2-3
Ibs.)
Whole
(2%3
Ibs.)
TURKEY
Breast, boneless
(2-3 Ibs.)
Cook
Power
HIGH Power
HIGH Power
4IGH Power
-iIGH Power
Cooking
Time
lo-11 minutes
per pound
7-8 minutes
per pound
7-8 minutes
per pound
7-8 minutes
per pound
8-10 minutes
per pound
20-21 minutes
per pound
Special Instructions
Wash and dry poultry. Remove skin and
place breasts, thickest portion to outside, in
a-inch microwavable 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 a-inch microwavable baking dish
with thicker pieces to the outside. 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 5 minutes.
Wash and dry poultry. Place breast side
down on microwavable roast rack. Brush
with butter, or browning agent and
seasonings if desired. Cover with waxed
paper. Cook % of estimated time. Turn
breast side up, brush on butter, or browning
agent. Replace waxed paper. Cook ‘13 of
estimated time again. Shield if necessary.
Cook remaining l/3 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 should be 180°F-1850F
when done.
Place thawed turkey breast, on microwavable
roast rack. Cover with waxed paper. Cook I/J
of estimated time. Turn breast over. Replace
waxed paper. Cook l/3 of estimated time
again. Turn breast over. Shield if necessary.
Cook remaining
l/3
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 10°F.)
Temperature in breast should be 170°F
before serving.
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