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(Continued from part 1)
Turn the roasting pan around again to cook for the remaining 29
minutes at 70% power.
Carefully remove bird from roasting bag, saving the juices for the
gravy. Remove the stuffing at this point and place in a covered dish
to keep warm. Cover the bird loosely with a tent of tin foil and
leave alone for 1 hour to let the bird finish cooking. Carve and
serve. Refrigerate any leftovers in a plastic sack or a Tupperware
container. The meat will remain moist and juicy for several days.
If your bird is smaller or larger than the example given and you do
not have a meat microwave computer, adjust the times accordingly.
This seems like a lot of work but it really is worth the effort.
Deidre Anne Penrod, Prodigy Food Wine Board
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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