POULTRY COOKING TABLE (continued)
Poultry ~
Power
Cooking
Level
Time
~
Special Instructions
Breast, whole
(4-9 Ibs.)
I
Drumsticks
(1%.2 Ibs.)
Whole
(up to 12 Ibs.)
CORNISH HENS
Whole
(l-l% Ibs. each)
DUCKLING
(4-5 Ibs.)
10
then
5
5
10
then
5
10
10
then
5
I
4 minutes
per pound
’
7-8 minutes
per pound
(165“F)
14-16 minutes
per pound
4 minutes per pound
then
6-7 minutes
per pound
4%-5Jhminutes
per pound
(165’F)
10 minutes
7-9 minutes
per pound
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. After first cook-
ing 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 season-
ings 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 but-
ter or browning agent and seasonings if desired.
Cover with waxed paper. Turn breast side up.
Brush with butter or browning agent before cook-
ing at PL 5, if desired. Remove and discard drip-
pings 1 or 2 times during second cooking time.
Cook until no longer pink and juices run clear.
Let stand covered with foil 15 minutes.
(Temperature may rise about lOoF). Temperature in
breast should be 170°F and temperature in thigh
should be 165OF 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 tie
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 cook-
ing 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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