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grees to 175 degrees for turkey breast. Add additional charcoal every 45 to 50 minutes. It will take two to three hours for eight to 12 pound turkey; three to four hours for 12 to 16 pounds. This method is not recommended for 16 to 24 pound turkeys.
Microwave method
This method is recommended only for small whole turkeys and turkey breasts not over 12 pounds. Use an oven cooking bag to promote even cooking.
The appearance will be light brown with the use of a browning and seasoning sauce. Skin is not “crisp” but resembles microwave cooked chicken.
The advantage is that this is the fastest method for cooking a small eight to 12 pound turkey.
Prepare oven cooking bag with flour, celery and onion as described above. Rinse turkey and pat dry. Brush with two tablespoons vegetable oil and 1/4 teaspoon browning or seasoning sauce. Sprinkle with salt, pepper and paprika for additional color. Do not stuff turkey.
Use an instant-read thermometer after cooking. Remember you can’t put a metal thermometer in the microwave oven. Cook turkey seven to nine minutes per pound and breast 11 to 13 minutes per pound, rotating dish every 15 minutes or use a turntable in the microwave oven.
For easy slicing, let stand 10 minutes after removing from oven. To open, carefully cut or slit top of bag being careful not to get a burn from steam.
Hints for leftovers
After cooking, remove stuffing immediately and slice turkey. Keep extra stuffing hot in a 200 degree oven while you eat.
Refrigerate and use leftover turkey, stuffing and gravy within two to four days or wrap' leftovers in heavy duty aluminmum foil and freeze for longer storage. Use within one to two months.
The following recipes are ways to use your turkey leftovers.
Turkey brunswick stew
2 cups turkey broth
1 cup canned tomatoes or chopped fresh tomatoes
2 1/2 cups fresh or canned whole kernel corn
2 1/2 cups fresh or frozen lima beans
1 medium onion, chopped
2 cups coarsely chopped cooked turkey
1/4 teaspoon ginger
Salt and pepper
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