If turkey is frozen, it may be defrosted in the microwave oven as directed in the defrosting chapter, or it may be defrosted according to package directions.
Turkey should be completely thawed before cooking.
Wash turkey and sprinkie inside cavity with salt and pepper.
Stuff turkey loosely.
Tie legs together.
Tie wings and legs to body.
Use a microwave trivet or invert a heat-resistant, non-metallic saucer or small casserole cover in a shallow, heat-resistant, non-metallic baking dish.
Place turkey breast-side-down on saucer or trivet.
Turkey should be cooked 8 minutes per pound on ROAST.
Heat, covered, for 3/4 of cooking time .
Turn turkey breast-side-up.
Insert temperature probe or microwave thermometer into fleshy portion of the turkey, not touching any bones.
Continue cooking for the remaining 1/4 of the cooking time .
Small pieces of aluminum foil may be used for shielding if needed.
Internal temperature should reach 170° F.
If temperature is not 170°F, return turkey to microwave oven for an additional few minutes until correct temperature is reached.
Let turkey stand covered with aluminum foil at room temperature 20 to 30 minutes to finish cooking.
The internal temperature of the turkey should be 180°F after standing.