Jamaican Cookery News

Thanksgiving do not celebrated in Jamaica—well, we give thanks and praise to the almighty everyday. Anyway, I saw my aunt microwave a whole turkey the other day and the end result was juicy, succulent and sweet. Microwave turkey is delicious. Here are the directions.

Do you know a turkey-hen from a male turkey? Most people aren't aware of whether they're buying a turkey-hen or the male of the species. There is a difference, however, the meat of the male tends to be drier, and it should be larded with thin strips of bacon or pork fat to keep it moist while roasting. See more hints and helpful tips here.

Microwave a whole turkey (10-14 lbs.)

To prepare

• Remove turkey from bag. Free legs from tucked position. Do not cut band of skin if there is one holding the leg into position. Remove neck and giblets from neck and body cavities. Rinse turkey and drain well. Turn wings back to hold neck skin in place. Return legs to tucked position. No trussing is necessary.
• During microwaving check the turkey for areas which may be browning too fast. Those areas may be shielded with small pieces of aluminium foil. Baste and shield the turkey as needed.

To microwave

• Place turkey, breast-side down, on micro-safe roasting rack fitted in 13x9x2-inch micro-safe baking dish.
• Calculate total cooking time, based on 12-15 minutes per pound. Divide total cooking time into quarters.
• Microwave at high (100% power) for 10 minutes. Reduce power to medium (50% power). Cook remainder of first quarter of total cooking time.
• Turn turkey on side, microwave at medium, second quarter of cooking time.
• Turn turkey to the other side and microwave at medium, third quarter of cooking time.
• Turn turkey breast side-up and microwave at medium for remaining cooking time, or until temperature of thickest portion of each thigh registers 180 F. Let stand, tended with foil, for 20-30 minutes. Legs should move freely and juices run clear yellow when inner thigh is pierced with a fork or skewer. If a meat temperature is used to check internal temperature, do so outside the microwave, and allow 1 minute for accurate reading.

Tips

An important step of microwave cookery is “carryover cooking”. Let the microwave food stand after cooking for an additional one-third of the original cooking time to allow for ‘carryover cooking.” Check for doneness after “carryover cooking.”

White turkey meat, ground turkey and smaller turkey cuts, will turn pink to light colour in thickest part of meat.

For larger cuts, meat thermometer should register 170F for breast meat and 180 to 185F for dark meat. Place thermometer in the deepest part of meat, not touching bone.