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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’h3
Ibs.)
Whole
(ii?‘/&3
Ibs.)
TURKEY
Breast, boneless
(2-3 Ibs.)
Cook
Power
High
High
High
High
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
l/3
of estimated
time. Turn breast side up, brush on butter, or
browning agent. Replace waxed paper. Cook
l/3
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 10°F.)
Temperature in thigh should be 18OoF-185OF
when done.
Place thawed turkey breast, on microwavable
roast rack. Cover with waxed paper. Cook
‘13
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 lOoF.)
Temperature in breast should be 170°F before
serving.
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